title: Videofluorographic evaluation of mastication and swallowing of Japanese udon noodles and white rice.
abstract: A videofluorographic (VF) swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF images were acquired using a versatile fluoroscopic unit and barium sulfate was used as a contrast medium. Udon noodles had a harder and smoother food texture than white rice. Fewer chewing movements and more stage 2 transport were seen during the consumption of udon noodles than for white rice.
authors.affiliation: Department of Oral Radiology, Asahi University School of Dentistry, 1851-1 Hozumi, Mizuho-shi, Gifu Prefecture 501-0296, Japan. yukiiida@dent.asahi-u.ac.jp
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Iida
authors.forename: Akitoshi
authors.initials: A
authors.lastname: Katsumata
authors.forename: Masami
authors.initials: M
authors.lastname: Fujishita
mesh_terms: D000268:Adhesiveness; D000328:Adult; D003679:Deglutition; D005260:Female; D005471:Fluoroscopy; D005502:Food; D006244:Hardness; D006801:Humans; D008297:Male; D008409:Mastication; D013499:Surface Properties; D013997:Time Factors; D014741:Video Recording; D055815:Young Adult
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