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)
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.
研究概览
研究类型
注册 (预期的)
阶段
- 不适用
联系人和位置
学习地点
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Dijon、法国、21079
- 招聘中
- Chu Dijon Bourgogne
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接触：
- Patrick MANCKOUNDIA
- 电话号码：+33 3 80 29 39 70
- 邮箱：patrick.manckoundia@chu-dijon.fr
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参与标准
资格标准
适合学习的年龄
接受健康志愿者
有资格学习的性别
描述
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)
学习计划
研究是如何设计的？
设计细节
- 主要用途：其他
- 分配：非随机化
- 介入模型：并行分配
- 屏蔽：无（打开标签）
武器和干预
参与者组/臂 |
干预/治疗 |
|---|---|
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有源比较器：良好的咀嚼能力
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Measure the time taken by subjects to chew the food and the number of bites they use before swallowing
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实验性的：咀嚼能力受损
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Measure the time taken by subjects to chew the food and the number of bites they use before swallowing
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研究衡量的是什么？
主要结果指标
结果测量 |
大体时间 |
|---|---|
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Duration of chewing
大体时间：Change from baseline at 4 months
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Change from baseline at 4 months
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Frequency of chewing
大体时间：Change from baseline at 4 months
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Change from baseline at 4 months
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Rheology test
大体时间：Change from baseline at 4 months
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Change from baseline at 4 months
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calculation of insanity rate
大体时间：Change from baseline at 4 months
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Change from baseline at 4 months
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合作者和调查者
研究记录日期
研究主要日期
学习开始 (实际的)
初级完成 (预期的)
研究完成 (预期的)
研究注册日期
首次提交
首先提交符合 QC 标准的
首次发布 (实际的)
研究记录更新
最后更新发布 (实际的)
上次提交的符合 QC 标准的更新
最后验证
更多信息
与本研究相关的术语
其他研究编号
- VVW Alimassens lait ANR 2014
药物和器械信息、研究文件
研究美国 FDA 监管的药品
研究美国 FDA 监管的设备产品
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