Swallowing behavior response to semi-solid foods with different textural properties in healthy older adults: an open-label randomized crossover trial - 24/10/25
, Tomoko Hisajima b, Saho Matsuda c, Keisuke Suzuki a, Tomoya Shimokakimoto c, Yoshio Toyama b
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Highlights |
• | NWES enables minimally invasive swallowing assessment during routine eating. |
• | Variance in swallowing duration revealed food–swallowing behavior compatibility. |
• | Changes in swallowing with continuous intake of semi-solid foods were noted. |
• | Shape retention was used to compare swallowing of different texture semi-solids. |
• | This method can help evaluate swallowing and choose optimal nutritional intake. |
Abstract |
Background |
Semi-solid foods are widely consumed by older adults, yet the influence of their physical properties on swallowing remains unclear.
Objectives |
To examine how variations in shape retention and spreadability affect swallowing in adults aged ≥75 years.
Design |
An open-label randomized crossover trial with two food tests.
Setting |
Controlled experimental setting.
Participants and numbers analyzed |
Test 1 enrolled 21 adults and Test 2 enrolled 28; after exclusions, 14 and 16 were analyzed (mean ages 81.6 and 78.6 years).
Interventions |
Participants ingested three semi-solid foods (P, Q, S) differing in physical properties.
Outcomes |
Primary outcomes were oral processing time (OPT) and swallowing duration (SD), measured by a neck-worn electronic stethoscope and synchronized video. Secondary outcomes were subjective ratings of swallowing ease and food properties. Medians of five bites were analyzed, and first–fifth bite differences assessed.
Results |
Subjective ratings differed only in collectability in Test 2. In Test 1, OPT was longer for P than Q (median difference 1.04 s, 95 % CI 0.15–2.04; p = 0.030). In Test 2, OPT was longer for S than P (median difference –1.88 s, –2.81 to –0.74; p = 0.001). SD did not differ significantly. With repeated swallows, OPT variance increased and SD variance decreased for P and Q, while both increased for S.
Harms |
None observed.
Conclusions |
Semi-solid food properties affect swallowing in older adults. Shape retention contributes to distinct swallowing patterns, supporting individualized food selection to promote safe intake.
Trial registration |
UMIN000053442, UMIN000056840.
Le texte complet de cet article est disponible en PDF.Keywords : Older adults, Semi-solid foods, Shape retention, Line-spread test, Neck-worn electronic stethoscope, Deglutition, Sensors
Plan
Vol 14
Article 100038- 2025 Retour au numéro
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