Rheology for Safe Swallowing 1

In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood, great efforts have been done to preve...

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Published inNihon Reoroji Gakkaishi Vol. 51; no. 4; pp. 219 - 248
Main Authors Moritaka, Hatsue, Michiwaki, Yukihiro, Zhang, Ke, Gamonpilas, Chaiwut, Turcanu, Mihaela, Nitta, Yoko, Yao, Xiaolin, Zhang, Yin, Fang, Yapeng, Yoshimura, Miki, Nakauma, Makoto, Zhao, Meng, Singh, Narpinder, Meng, Aaron Goh Suk, Funami, Takahiro, Gao, Zhiming, Peyron, Marie-Agnès, Yang, Nan, Hori, Kazuhiro, Takemasa, Makoto, Matsuo, Koichiro, Nishinari, Katsuyoshi, Ishihara, Sayaka, Kohyama, Kaoru
Format Journal Article
LanguageEnglish
Published Kyoto-City The Society of Rheology, Japan 15.09.2023
Japan Science and Technology Agency
Society of Rheology = Nihon Reoroji Gakkaishi
Subjects
Aspiration
Bolus
Cohesive
Dehydration
Life Sciences
Mastication
Physics
Polysaccharides
Rheological properties
Rheology
Swallowing
Thickening agents
Thixotropy
Tribology
Yield stress
Online AccessGet full text
ISSN0387-1533
2186-4586
DOI10.1678/rheology.51.219

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Abstract In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood, great efforts have been done to prevent the aspiration, and thickening of bolus has been found effective to reduce the risk of aspiration. It was pointed out earlier that excessive thickening reduces the palatability and the intake of fluids leading to dehydration and malnutrition and to formation of the residue as a risk of aspiration. In the present review, the physiological aspects of food oral processing conducted in the mouth by teeth, tongue, saliva have been introduced, and practical evaluation methods of rheological properties used in hospitals and nursing care facilities are described. Viscosity of commonly used polysaccharide-based thickening agents is described in relation with yield stress, thixotropy together with tribological aspects which play important roles in swallowing. To improve the control of texture, new thickening agents and modifying methods of rheological properties are described. Emerging methods to study the swallowing process have been also discussed. Finally, the importance of integration and collaboration of different disciplines is emphasized.
AbstractList In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood, great efforts have been done to prevent the aspiration, and thickening of bolus has been found effective to reduce the risk of aspiration. It was pointed out earlier that excessive thickening reduces the palatability and the intake of fluids leading to dehydration and malnutrition and to formation of the residue as a risk of aspiration. In the present review, the physiological aspects of food oral processing conducted in the mouth by teeth, tongue, saliva have been introduced, and practical evaluation methods of rheological properties used in hospitals and nursing care facilities are described. Viscosity of commonly used polysaccharide-based thickening agents is described in relation with yield stress, thixotropy together with tribological aspects which play important roles in swallowing. To improve the control of texture, new thickening agents and modifying methods of rheological properties are described. Emerging methods to study the swallowing process have been also discussed. Finally, the importance of integration and collaboration of different disciplines is emphasized.
Author Zhang, Ke
Zhao, Meng
Nitta, Yoko
Zhang, Yin
Nishinari, Katsuyoshi
Funami, Takahiro
Moritaka, Hatsue
Fang, Yapeng
Gamonpilas, Chaiwut
Michiwaki, Yukihiro
Hori, Kazuhiro
Yang, Nan
Turcanu, Mihaela
Singh, Narpinder
Yao, Xiaolin
Ishihara, Sayaka
Yoshimura, Miki
Peyron, Marie-Agnès
Takemasa, Makoto
Gao, Zhiming
Kohyama, Kaoru
Meng, Aaron Goh Suk
Nakauma, Makoto
Matsuo, Koichiro
Author_xml – sequence: 1
  fullname: Moritaka, Hatsue
  organization: Institute of Women’s Health Sciences, Showa Women’s University
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  fullname: Michiwaki, Yukihiro
  organization: Department of Oral Surgery, School of Medicine, Toho University
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  fullname: Zhang, Ke
  organization: Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology
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  fullname: Gamonpilas, Chaiwut
  organization: Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA
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  fullname: Turcanu, Mihaela
  organization: Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH
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  fullname: Nitta, Yoko
  organization: Natural Science Division, Ochanomizu University
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  fullname: Yao, Xiaolin
  organization: School of Food and Biological Engineering, Shaanxi University of Science and Technology
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  fullname: Zhang, Yin
  organization: Key Laboratory of Meat Processing of Sichuan, Chengdu University
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  fullname: Fang, Yapeng
  organization: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University
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  organization: San-Ei Gen F.F.I., Inc
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  fullname: Zhao, Meng
  organization: State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences
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  fullname: Singh, Narpinder
  organization: Department of Food Science and Technology, Graphic Era Deemed to be University
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  fullname: Meng, Aaron Goh Suk
  organization: Engineering Cluster, Singapore Institute of Technology
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  fullname: Funami, Takahiro
  organization: San-Ei Gen F.F.I., Inc
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  fullname: Gao, Zhiming
  organization: Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology
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  fullname: Peyron, Marie-Agnès
  organization: Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, CRNH Auvergne
– sequence: 1
  fullname: Yang, Nan
  organization: Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology
– sequence: 1
  fullname: Hori, Kazuhiro
  organization: Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences
– sequence: 1
  fullname: Takemasa, Makoto
  organization: Division of Life Science and Engineering, School of Science and Engineering, Tokyo Denki University
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  fullname: Matsuo, Koichiro
  organization: Department of Oral Health Sciences for Community Welfare, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University
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  fullname: Nishinari, Katsuyoshi
  organization: Department of Food Science and Technology, Graphic Era Deemed to be University
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  fullname: Ishihara, Sayaka
  organization: San-Ei Gen F.F.I., Inc
– sequence: 1
  fullname: Kohyama, Kaoru
  organization: Institute of Food Research, NARO
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Snippet In aged society, the number of persons with difficulty in mastication and swallowing is increasing, and the aspiration-induced pneumonia is one of the top...
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SubjectTerms Aspiration
Bolus
Cohesive
Dehydration
Life Sciences
Mastication
Physics
Polysaccharides
Rheological properties
Rheology
Swallowing
Thickening agents
Thixotropy
Tribology
Yield stress
Title Rheology for Safe Swallowing 1
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