Old Person Clinical Trial
Official title:
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.
n/a
| Status | Clinical Trial | Phase | |
|---|---|---|---|
| Completed |
NCT03227887 -
Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Cereal Products in Elderly People
|
N/A |