Development of new type of thickener on the basis of relationship between food texture and swallowing function.

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The purpose of this study is to clarify requirements of thickened food for aged and disabled persons suffering from dysphagia using electromyography of the levator veli palatini muscle, which is the primary muscle to open and close the isthmus during swallowing. The obtained conclusion are as follows: the opening of the isthmus is influenced by shear rate depending viscosity of intake food in the mouth, not by the viscosity measured through rotation viscometer of the B type. It is suggested that EMG study of the levator veli palatini muscle activity should be essential for development of thickened food.