Foods for People with Difficulty Swallowing in accordance with the new Foods for Special Dietary Use System enacted in April 2009 are based on three levels of criteria classifications corresponding to severity according to physical property criteria consisting of hardness, adhesion and aggregation. On the other hand, since in-depth testing of individual cases using Videofluoroscopic examination of swallowing (VF) and the like becomes increasingly indispensible as the severity of the patient's condition increases, in the case the patient uses commercially available foods certified as "Foods for People with Difficulty Swallowing", it is necessary that the type of foods selected coincide with test results. With this in mind, a study was conducted of conditions for preparing VF test foods suitable for each level of the aforementioned criteria classifications for the purpose of achieving a correlation between clinical findings and commercially available foods consumed on a daily basis. [Methods] Test foods were prepared by using a commercially available gelling agent and thickener in liquid barium diluted to 50 w/v%. At that time, physical properties of the test foods were measured while changing the concentrations of gelling agent and thickener. Measurements were made using a creep meter, while hardness, adhesion and aggregation were calculated based on methods defined in the regulations for approval of indication of foods for special dietary use. [Results] The hardness of the prepared test foods demonstrated higher values at 10°C than at 20°C in all cases. The test foods were determined to be able to be prepared at gelling agent concentrations of 1.00 % and 1.75 % for approval level I, at gelling agent concentrations of 0.50 % and 2.25 % for approval level II, and at a thickener concentration of 1.00% and gelling agent concentration of 2.75% for approval level III at 10°C , and at gelling agent concentrations of 1.00% and 2.00% for approval level I, at gelling agent concentrations of 0.75% and 2.50% for approval level II, and at a thickener concentration of 1.50% and gelling agent concentration of 3.00% for approval level III at 20°C. [Conclusion] The use of the results of this study will enable the preparation of test foods that satisfy each approval level of "Foods for People with Difficulty Swallowing" according to the new Food for Special Dietary Use System in the clinical setting. This suggested that it will be possible to achieve agreement between VF test results and commercially available foods.
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机译：根据2009年4月颁布的新的“特殊饮食用食物系统”，“吞咽困难的人的食物”基于三个级别的标准分类，这些分类对应于根据硬度，附着力和聚集性等物理特性标准的严重程度。另一方面，由于随着患者病情严重程度的增加，使用视频荧光镜检查吞咽（VF）等对个别病例进行深入测试变得越来越不可或缺，因此在患者使用经认证为“吞咽困难的人”，选择的食物类型必须与测试结果一致。考虑到这一点，进行了用于制备适合于上述标准分类的每个水平的VF测试食品的条件的研究，以实现临床发现与每天消费的市售食品之间的相关性。 [方法]使用市售的胶凝剂和增稠剂在稀释至50 w / v％的液态钡中制备测试食品。当时，在改变胶凝剂和增稠剂的浓度的同时，对被测食品的物理性能进行了测量。使用蠕变仪进行测量，同时根据法规中批准的用于特殊饮食用途的食品法规中定义的方法计算硬度，附着力和聚集度。 [结果]在所有情况下，所制备的测试食品的硬度在10℃下均比在20℃下高。经确定能够在批准水平I的胶凝剂浓度为1.00％和1.75％的情况下，在批准水平II的胶凝剂浓度为0.50％和2.25％的情况下以及在增稠剂浓度为1.00％和在10°C下，批准等级III的胶凝剂浓度为2.75％，对于批准等级I的胶凝剂浓度为1.00％和2.00％，对于批准等级II为0.75％和2.50％的胶凝剂浓度，以及增稠剂在20°C下，批准等级III的浓度为1.50％，胶凝剂浓度为3.00％。 [结论]利用这项研究的结果将能够根据临床环境中新的“特殊饮食用食物系统”，制备满足“吞咽困难的人的食物”的每个批准水平的测试食物。这表明有可能在VF测试结果和市售食品之间达成一致。
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