Basic research on the properties of the foods that are necessary to maintain chewing and swallowing function in elderly

近年来，随着老龄化的迅速发展，社会机制的创新，在各种系统性疾病，特别是吞咽困难患者的护理领域，尝试了广泛的对策。吞咽困难患者饮食护理的必要性迅速提高。低凝胶强度琼脂（LGSA），最近开发的吞咽作为补充食品与普通琼脂和明胶进行了比较。LGSA被开发为具有接近明胶的物理性质，同时保持琼脂的一个性质，即。e.它的凝固温度比明胶更容易控制。制备有和没有橙子香料的三个样品。在测定了它们的性质后，e.采用肌电图和感官评定方法，对两种口味的3个样品（共6个）的硬度、粘性、内聚性和胶粘性进行了中、老年人（40 ~ 60岁）吞咽试验。这些实验揭示了几乎相同的结果与所有的样品，除了在胶粘性在LGSA和明胶略有差异。在6个样本中或随受试者年龄的增加，肌电图无显著差异。在成员患有吞咽障碍的机构中使用琼脂材料和明胶是可行的。

Recently according to an innovation of the social mechanism with the rapidly advanced aging population, extensive countermeasures have been tried in the field of nursing care for those with various systemic diseases, especially with dysphagia. Necessity of the diet care for those with dysphagia is rapidly elevated. Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Three samples was prepared with and without orange flavor. After determination of their properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavor, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60~70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.