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

Study Overview
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Brief Summary
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The aim of this study is to understand how foods such as Sponge cake or Brioche are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (salivation and mastication) and (i) formation of the food bolus during the consumption of Sponge cake or Brioche, that is to say the way in which the food is broken down to be swallowed (ii) mouthfeel during the consumption of Sponge cake or Brioche, meaning the sensations that participant feel when they eat these products. The study will take place at the INRA in Dijon during 7 one-hour sessions spread over 3 months. The first session will allow us to characterise the chewing behaviour of the subjects and their salivation, and will enable us to train them in the instructions for the following sessions. The 6 other sessions will allow us to study the structure of the food bolus while being formed and the mouthfeel of the foods in the project. In the first session: Two samples of saliva will be taken A video will be made of subjects eating Sponge cake or Brioche Subjects will be trained in exercises for the following sessions - this will consist in chewing the study foods and spitting them out on the experimenter's signal. During the 6 other sessions, subjects will be asked to: Chew one of the study foods and spit it out on the signal of the experimenter. Evaluate the mouthfeel while eating Sponge cake or Brioche by answering different questions. This test will be done during 4 of the 6 sessions.

Official Title
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Evaluation of the Link Between the Characteristics of Oral Physiology and Formation of the Food Bolus During the Consumption of Cereal Products in Elderly People Via a Modelling Approach.

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
* Other: Mouthfeel


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 (cereal 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 1st will be used to measure the flow of naturally secreted saliva With stimulation: The 2nd 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 the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.<br>Other: Study of the food bolus<br>* 2 tests: Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated The bolus will be analysed visually<br>Other: Mouthfeel<br>* Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products<br>|
| Experimental: Impaired chewing ability<br> | Other: Two samples of saliva<br>* Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva With stimulation: The 2nd 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 the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.<br>Other: Study of the food bolus<br>* 2 tests: Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated The bolus will be analysed visually<br>Other: Mouthfeel<br>* Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Duration of chewing during consumption of cereal products |  | At baseline | 
| Frequency of chewing during consumption of cereal products |  | At baseline | 
| Rheology test |  | Up to 3 months | 
| Calculation of insalivation rates |  | Up to 3 months |