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)

University Hospital Center (CHU) Dijon Bourgogne

Status: Unknown

Conditions: Old Person

Treatments: Other: Study of the food bolus; Other: Chewing behaviour; Other: Two samples of saliva

Study type: Interventional

Funder types: Other

Identifiers

NCT03227913

VVW Alimassens lait ANR 2014

Details and patient eligibility

About

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.

Enrollment: 80 estimated patients

Sex: All

Ages: 65+ years old

Volunteers: Accepts Healthy Volunteers

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)

Trial design

Primary purpose: Other

Allocation: Non-Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

---

80 participants in 2 patient groups

Good chewing ability

Active Comparator group

Treatment:

Other: Chewing behaviour

Other: Study of the food bolus

Other: Two samples of saliva

Impaired chewing ability

Experimental group

Treatment:

Other: Chewing behaviour

Other: Study of the food bolus

Other: Two samples of saliva