New Food for Videofluorography

摘要

The Hiroshima Prefectural Food Technology Research Center developed the functional foods assuming that it was suitable for videofluorography (VF) as a solid, mock food. The functional foods were softened by using Freeze infusion method (FI method) with the form kept. For instance, the bamboo shoot and the burdock become soft being possible to crush by the tongue easily. We will report the results of VF was inspected by using the functional foods. Pneumonia is the fourth leading cause of death overall in Japan, and the primary cause of death for the elderly. As aspiration pneumonia makes up 70% of pneumonia cases and causes repeated pneumonia, its evaluation is of significant importance.0 Visual evaluation of dysphagia is done mainly through videofluoroscopic examination of swallowing or fiberoptic endoscopic evaluation of swallowing. VF gives a great deal of information and is widely used clinically. However, only jelly, yoghurt, pudding, cookies, steamed bread, udon noodles and medicine have been introduced as test foods for use in the examinations2', VF with solid foods as normally eaten being difficult. This has been because of the difficulty of making the contrast agent permeate through the food. But now we have succeeded in using a revolutionary method to make the contrast agent penetrate inside the food and carrying out VF with solid food. We shall report on actual examinations of this type carried out so far.