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Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Dairy Products in Elderly People

NCT03227913 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 80

Last updated 2017-07-24

No results posted yet for this study

Summary

The aim of this study is to understand how dairy products enriched in minerals and proteins are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (salivation and mastication) and formation of the food bolus during the consumption of enriched cheese, that is to say the way in which the food is broken down to be swallowed.

The study will take place at the INRA in Dijon during 2 one-hour sessions spread over 4 months. These two sessions will allow investigators to characterise the chewing behaviour of the subjects and their salivation, and the structure of the food bolus formed when eating the four products of the project.

For each of the four foods in each session:

* Two samples of saliva will be taken
* A video will be made of subjects eating one of the study products
* Subjects will chew the study foods and spit them out.

Conditions

  • Old Person

Interventions

OTHER

Two samples of saliva

1. Without stimulation: the first will be used to measure the flow of naturally secreted saliva 2. With stimulation: the second will will be used to measure the flow and viscosity of the saliva secreted after stimulation

OTHER

Chewing behaviour

Measure the time taken by subjects to chew the food and the number of bites they use before swallowing

OTHER

Study of the food bolus

* Analysis by a compression and viscosity test * Evaluation of the quantity of saliva incorporated by drying

Sponsors & Collaborators

  • Centre Hospitalier Universitaire Dijon

    lead OTHER

Study Design

Allocation
NON_RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-07-28
Primary Completion
2017-07-31
Completion
2017-09-30

Countries

  • France

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03227913 on ClinicalTrials.gov