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 (AlimaSSenSLait)

July 21, 2017 updated by: Centre Hospitalier Universitaire Dijon

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

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.

Study Overview

Status

Unknown

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Anticipated)

80

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Contact

Study Locations

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

65 years and older (Older Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

Inclusion Criteria:

  • Persons who have provided written consent
  • Age ≥ 65 years old
  • Persons living at home
  • Persons who can travel independently

Exclusion Criteria:

  • Adults under guardianship
  • Persons without health insurance cover
  • Persons in hospital
  • Persons in institutions
  • Persons whose Mini-Mental State Examination (MMSE) is < 24
  • Persons requiring enteral or parenteral nutrition
  • Persons who in the previous 12 months received € 4500 for taking part in clinical trials, including the present study
  • Persons in a period of exclusion of a previous study
  • Food allergies (dairy products in particular)

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Other
  • Allocation: Non-Randomized
  • Interventional Model: Parallel Assignment
  • Masking: None (Open Label)

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Active Comparator: Good chewing ability
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
Experimental: Impaired chewing ability
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

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Time Frame
Duration of chewing
Time Frame: Change from baseline at 4 months
Change from baseline at 4 months
Frequency of chewing
Time Frame: Change from baseline at 4 months
Change from baseline at 4 months
Rheology test
Time Frame: Change from baseline at 4 months
Change from baseline at 4 months
calculation of insanity rate
Time Frame: Change from baseline at 4 months
Change from baseline at 4 months

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Centre Hospitalier Universitaire Dijon

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Actual)

July 28, 2016

Primary Completion (Anticipated)

July 1, 2017

Study Completion (Anticipated)

September 1, 2017

Study Registration Dates

First Submitted

June 26, 2017

First Submitted That Met QC Criteria

July 21, 2017

First Posted (Actual)

July 24, 2017

Study Record Updates

Last Update Posted (Actual)

July 24, 2017

Last Update Submitted That Met QC Criteria

July 21, 2017

Last Verified

July 1, 2017

More Information

Terms related to this study

Other Study ID Numbers

  • VVW Alimassens lait ANR 2014

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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