Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Cereal Products in Elderly People
NCT ID: NCT03227887
Last Updated: 2017-07-24
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
20 participants
INTERVENTIONAL
2016-06-06
2016-09-30
Brief Summary
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The study will take place at the INRA in Dijon during 7 one-hour sessions spread over 3 months. The first session will allow us to characterise the chewing behaviour of the subjects and their salivation, and will enable us to train them in the instructions for the following sessions. The 6 other sessions will allow us to study the structure of the food bolus while being formed and the mouthfeel of the foods in the project.
In the first session:
* Two samples of saliva will be taken
* A video will be made of subjects eating Sponge cake or Brioche
* Subjects will be trained in exercises for the following sessions - this will consist in chewing the study foods and spitting them out on the experimenter's signal.
During the 6 other sessions, subjects will be asked to:
* Chew one of the study foods and spit it out on the signal of the experimenter.
* Evaluate the mouthfeel while eating Sponge cake or Brioche by answering different questions. This test will be done during 4 of the 6 sessions.
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Detailed Description
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Conditions
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Study Design
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NON_RANDOMIZED
PARALLEL
OTHER
NONE
Study Groups
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Good chewing ability
Two samples of saliva
1. Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva
2. With stimulation: The 2nd will be used to measure the flow and viscosity of the saliva secreted after stimulation
Chewing behaviour
Measure the time taken by the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.
Study of the food bolus
2 tests:
1. Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated
2. The bolus will be analysed visually
Mouthfeel
Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products
Impaired chewing ability
Two samples of saliva
1. Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva
2. With stimulation: The 2nd will be used to measure the flow and viscosity of the saliva secreted after stimulation
Chewing behaviour
Measure the time taken by the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.
Study of the food bolus
2 tests:
1. Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated
2. The bolus will be analysed visually
Mouthfeel
Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products
Interventions
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Two samples of saliva
1. Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva
2. With stimulation: The 2nd will be used to measure the flow and viscosity of the saliva secreted after stimulation
Chewing behaviour
Measure the time taken by the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.
Study of the food bolus
2 tests:
1. Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated
2. The bolus will be analysed visually
Mouthfeel
Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products
Eligibility Criteria
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Inclusion Criteria
* Age ≥ 65 years old
* Persons living at home
* Persons who can travel independently
Exclusion Criteria
* Persons without health insurance cover
* Persons in hospital
* Persons in institutions
* Persons whose Mini-Mental State Examination (MMSE) is \< 24
* Persons requiring enteral or parenteral nutrition
* Persons who in the previous 12 months received € 4500 for taking part in clinical trials, including the present study
* Persons in a period of exclusion of a previous study
* Food allergies (cereal products in particular)
65 Years
ALL
Yes
Sponsors
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Centre Hospitalier Universitaire Dijon
OTHER
Responsible Party
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Locations
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CHU Dijon Bourgogne
Dijon, , France
Countries
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Other Identifiers
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VVW Alimassens cereales
Identifier Type: -
Identifier Source: org_study_id
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