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

Study Overview
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Brief Summary
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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.

Official Title
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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

Conditions
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Old Person

Intervention / Treatment
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* Other: Two samples of saliva
* Other: Chewing behaviour
* Other: Study of the food bolus


Participation Criteria
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Eligibility Criteria
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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)

Ages Eligible for Study
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Minimum Age: 65 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

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


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Good chewing ability<br> | Other: Two samples of saliva<br>* Without stimulation: the first will be used to measure the flow of naturally secreted saliva With stimulation: the second will will be used to measure the flow and viscosity of the saliva secreted after stimulation<br>Other: Chewing behaviour<br>* Measure the time taken by subjects to chew the food and the number of bites they use before swallowing<br>Other: Study of the food bolus<br>* Analysis by a compression and viscosity test Evaluation of the quantity of saliva incorporated by drying<br>|
| Experimental: Impaired chewing ability<br> | Other: Two samples of saliva<br>* Without stimulation: the first will be used to measure the flow of naturally secreted saliva With stimulation: the second will will be used to measure the flow and viscosity of the saliva secreted after stimulation<br>Other: Chewing behaviour<br>* Measure the time taken by subjects to chew the food and the number of bites they use before swallowing<br>Other: Study of the food bolus<br>* Analysis by a compression and viscosity test Evaluation of the quantity of saliva incorporated by drying<br>|

What is the study measuring?
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Primary Outcome Measures

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