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

本研究的目的是利用提腭veli肌的肌电图来阐明老年和残疾人吞咽困难患者对加厚食物的要求，提腭veli肌是吞咽过程中打开和关闭峡部的主要肌肉。得到的结论是：峡口开口受入口食物粘度剪切速率的影响，而不受B型旋转粘度计所测粘度的影响。提示肌电图对提腭肌活动的研究对增稠食品的发展是必要的。

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.