journal articles
SWALLOWING BEHAVIOR RESPONSE TO SEMI-SOLID FOODS WITH DIFFERENT TEXTURAL PROPERTIES IN HEALTHY OLDER ADULTS: AN OPEN-LABEL RANDOMIZED CROSSOVER TRIAL
Masashi Tsujimoto, Tomoko Hisajima, Saho Matsuda, Keisuke Suzuki, Tomoya Shimokakimoto, Yoshio Toyama
J Aging Res & Lifestyle 2025;14
BACKGROUND: Semi-solid foods are widely consumed by older adults, yet the influence of their physical properties on swallowing remains unclear.
OBJECTIVES: To examine how variations in shape retention and spreadability affect swallowing in adults aged ≥75 years.
DESIGN: An open-label randomized crossover trial with two food tests.
SETTING: Controlled experimental setting.
PARTICIPANTS AND NUMBERS ANALYZED: Test 1 enrolled 21 adults and Test 2 enrolled 28; after exclusions, 14 and 16 were analyzed (mean ages 81.6 and 78.6 years).
INTERVENTIONS: Participants ingested three semi-solid foods (P, Q, S) differing in physical properties.
OUTCOMES: Primary outcomes were oral processing time (OPT) and swallowing duration (SD), measured by a neck-worn electronic stethoscope and synchronized video. Secondary outcomes were subjective ratings of swallowing ease and food properties. Medians of five bites were analyzed, and first–fifth bite differences assessed.
RESULTS: Subjective ratings differed only in collectability in Test 2. In Test 1, OPT was longer for P than Q (median difference 1.04 s, 95 % CI 0.15–2.04; p = 0.030). In Test 2, OPT was longer for S than P (median difference –1.88 s, –2.81 to –0.74; p = 0.001). SD did not differ significantly. With repeated swallows, OPT variance increased and SD variance decreased for P and Q, while both increased for S.
HARMS: None observed.
CONCLUSIONS: Semi-solid food properties affect swallowing in older adults. Shape retention contributes to distinct swallowing patterns, supporting individualized food selection to promote safe intake.
CITATION:
Masashi Tsujimoto ; Tomoko Hisajima ; Saho Matsuda ; Keisuke Suzuki ; Tomoya Shimokakimoto ; Yoshio Toyama (2025): Swallowing behavior response to semi-solid foods with different textural properties in healthy older adults: an open-label randomized crossover trial. The Journal of Aging and Lifestyle (JARLife). https://doi.org/10.1016/j.jarlif.2025.100038