市販ゲル化剤を用いた畷下造影検査食に関する基礎的な検討
Contents
1.2. 10000N mm 2 2 2 2 BEE CHO
3. 0 M 0 005M MeCli CaCb G 2
4. 9 20 3 20C
5. VF Key words Videoendoscopic examination of swallowing VE Videofluoroscopic examination of swallowing LAF VF VE
6. 50w Y pH 4 4 100m8 178 g 100 g 100 0 41mg 100m6
7. 3
8. 515 10C30 40 60 9 VF 1 VF
9. 10000N 1 10000N Y 0 409 1 80 1 259 3 959 100mm 0 05 10000 1000N Y 0 05 2000N mm
10. 2 Na 1 m6 0 83 g
11. 11 43 50 2000 2 Julie A Y Cichero Grant Hay Bruce E Murdoch et al Videofluoroscopic Fluids Versus Mealtime Fluids Differences in Viscosity and Density Made Clear J Med Speech Lang Pathol 5 3 203 215 1997 3 Julie A Y Cichero Oliver J Peter J Halley et al How Thick Is Thick Multicenter Study of the 4 5 6 7 8 9 10 11 12 13 14 15 16 17 4 18 Ner 19 20 we 21 22 23 24 3 21 31 2008 Rheological and Videofluoroscopy Fluids Dysphagia 15 188 200 2000 JURA FA PIS RERA FROEN EL ERT ERRAROMN HRRRPU AS 121 in press 2008 PERR PU NC UF YayrS SERRNERS 8 1 71 86 2004 42 6 49 57 2007 48 29 40 2005
12. 3 10 20 C 40 27 28 LL REST VED 30 138N mY 20 C 396N 30 20C
13. 2 pH5 0 50w y p 4 4 4 8 5 0 2V pH4 5
14. w w 1 atow 85 1 90 40mm 15mm 5 3 2 10C 20C 30C 50w v 1 4 30 1
15. 10 1 609 0 5 0 7 1 80 0 4 0 4
16. 5 100 1 10 9 5 22 2 10000N mYm 9 10000N
17. 23 Vv 5 VF
18. 1997 135 165 2007 317 329 7 Ca2 Mg 43 0 62 70 2000 2007 168 176 12 2 107 110 1961 2007 196 211 3 21 31 2008 Abstract Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing Yoshie YAMAGATA Jun KAYA
19. Dili 21 22 1 100w v 5 2 50w Y
20. 14 3 311 317 2000 1994 1 1572 2005 317 324 EMES 1W 44 3 68 75 2001 5 9 114 120 2003 11 1 23 30 1978 1 43 8 46 60 2000 5 pH
21. 430 61 72 2000 2007 220 235 29 30 25 26 27 28 29 30 31 32 33 34 ee LLG RIL EDD 2001 83 124 5 11 18 2001 2 49 62 2007 Hm WEYL FPS 2 39 47 2007
22. p H4 4 3 21 31 2008 0 35 0 02 0 35 0 02 22 pH OF
23. 3 21 31 2008 I VF 50w v 5 fees
24. 10000N m 0 26 0 66 0 4 25 26 LRA RL IS WRACA amp AV ct FIER RAR ICT D OR 1000N m
25. 1 New Food Industry 41 2 71 79 1999 6 2 23 15 1994 9 8 57 59 2003 FRET BRET KROSA 3 HERET I noS 9 1 62 70 2005 34 3 261 269 2001 4 3 169 174 2007 HAETI oA 103 239 248 2006 WHARA LAXI EAMT Hh 10 3 269 279 2007
26. 10000 1000N Y 10000N mY 0 409 11045 865N m a 16 129 22 19 249 2 ies b 1 c 1 b 179 579 29 178 137
27. 1 1 20 g 2 g 18 gs w w 40mm 15mm 3 2 10C 20C 30 2 RE2 3305B WBA 20 mm 5m 1 mm sec 2 THERMO HUNTER PT 7LD OPTEX m
28. 0 5 10 15 20 25 30 mml C 2 3 21 31 2008 2 b 2 c 20C 30C 30C ae R 8
29. 0N Y 0 409 1 85 1 159 4 359 85 m6 3 10C 20C 30C 22 2 20C 30C 30 2 a 23 LSE BERIT VED TARR TULA ZAO ei FERRERS 3 RR RN a 12000 10000 8000 6000 f e xx 4000 oo d 2000 0 500 O 400 300 J O y 200 9 w 100 0 0 5 10 15 20 25 30 mim LC c 1 0 0 9 7 0 so 0 8 A AN 0 7 a Oo k Pa
30. 2 c 2 2 10000 1000N mY 5m0 0 059 22 2 10000 100
31. SHITA Objective Videofluoroscopic examination of swallowing requires barium sulfate It has been reported that barium sulfate changes the viscosity of thickened liquids However there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients Moreover the texture of jelly is affected by temperature We investigated the effect of barium sulfate on jelly texture and the effect of temperature on barium jelly Method We made test food using liquid barium diluted 50w v with ion exchanged water We used five different commercial gelling agents to make jelly agar gelatin xanthan gum carrageenan and pectin Water jelly was the control CREEP METER was used to measure hardness adhesiveness and cohesiveness Result We found that barium has various effects on the texture of jelly Furthermore the texture of barium jelly is affected by temperature Agar and pectin were less affected by temperature than other gelling agents Conclusion These results indicate the necessity of standardized test foods for dysphagic patients 31
32. o R 1 1 10000 1000N m 5 m62 0 059 22 2 10000 1000N Y 3 21 31 2008 a b c 1 0 0 9 0 8 16000 BY L 14000 12000 0 7 4 x 10000 150 yg 08 R 8000 i iad 6000 0 4 m m 03 4000 0 2 2000 0 1 0 0 0 A G x C P A G x C P A G x C P ARK G X C P 1 1 80 1 259 3 95 100m6
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