Development of Videoendoscopic Evaluation of the Bolus Preparation Function

本研究的目的是建立视频内窥镜评价吞咽丸制剂功能的方法。受试者被要求每一口吃相同种类的食物（米饭和饼干），但颜色不同。我们用视频内窥镜评估了丸剂在咽部的作用。饼干;尽管咀嚼方式不同，但颗粒的混合度、研磨性和粘结性均较高。水稻;适当咀嚼法制备的颗粒的可磨性和粘结性均高于常规咀嚼法制备的颗粒。这些结果表明，利用视频内窥镜技术评价丸剂的吞咽功能是可行的。

The purpose of this study was to establish the method to evaluate the function of bolus preparation for swallowing using videoendoscopy. The subjects were instructed to have the same kind of foods (rice and cookie) with differed color at a mouthful. We evaluated the function of bolus preparation in pharynx, using videoendoscopy. Cookie ; The bolus was high degrees of mixedness, grindability and cohesiveness despite of mastication manner. Rice ; Degrees of grindability and cohesiveness of the bolus prepared with proper mastication were higher than with usual manner. These results indicated that it is possible to evaluate the function of bolus preparation for swallowing using videoendoscopy.