Realistic computer simulation of bolus flow during swallowing

Michiwaki, Yukihiro; Kamiya, Tetsu; Kikuchi, Toru; Toyama, Yoshio; Takai, Megumi; Hanyu, Keigo; Inoue, Motoki; Yahiro, Nobutaka; Koshizuka, Seiichi

doi:10.1016/j.foodhyd.2020.106040

Cited by 17 publications

(19 citation statements)

References 18 publications

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“…This can jeopardize food intake and safety for people with limited OPC because clinicians and caregivers must decide to use a trial-and-error method. 58 Objective measurements of swallowing function must be compared to self-reported measures of swallowing difficulties. 82 However, in HNC patients, as in the elderly, gaps remain in how the altered oral state relates to diverse food textures and how this affects food intake and nutritional status.…”

Section: Existing Gaps and Potential Solutionsmentioning

confidence: 99%

“…Based on Table 1 1,38,40,43–45,58 and Table 2 56,57 , potentially acceptable food textures amongst the elderly and individuals suffering from dysphagia include soft, crumbly, and moist, smooth, tender, creamy, ease to form a bolus, ease to swallow or manipulate, cohesive, high tan δ (the ratio of the viscous/loss ( G ″) to elastic/storage response ( G ′) of a viscoelastic food material), high water holding capacity, low adhesiveness, low frictional co-efficient/high lubricity, and low fracture forces. Specific texture properties also depend on the food type (liquid or solid).…”

Section: Food Texture In Altered Oral Functionmentioning

confidence: 99%

“…Michiwaki et al 58 identified the lack of standardised methods for the direct quantitation of shear viscosity and shear-thinning behaviour in vivo as a challenge. It is ideally necessary to know the oral and pharyngeal shear rates for improving swallowing safety 62 but achieving this with precision is not yet fully possible.…”

Section: Existing Gaps and Potential Solutionsmentioning

confidence: 99%

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Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

2023

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Section: Existing Gaps and Potential Solutionsmentioning

confidence: 99%

Section: Food Texture In Altered Oral Functionmentioning

confidence: 99%

Section: Existing Gaps and Potential Solutionsmentioning

confidence: 99%

See 1 more Smart Citation

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

2023

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“…Furthermore, using Swallow Vision, Michiwaki et al (2019) investigated the difference between the movements of the bolus in a healthy male volunteer and a male patient with mild dysphagia. In addition, Swallow Vision has been used to visualize choking on toys in a child (Michiwaki et al, 2020b) and to estimate the behavior of foods with various properties during swallowing in a healthy male volunteer and an elderly patient with aspiration (Michiwaki et al, 2020a).…”

Section: Introductionmentioning

confidence: 99%

Identification of muscle activity in tongue motion during swallowing through medical image data

Azegami

Ono

Takeuchi

et al. 2022

JBSE

Self Cite

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This paper presents a formulation to identify muscle activities from the variation in shapes of organs during swallowing. We assume that each organ consists of a three-dimensional hyperelastic body, and the contraction movement of the muscle is caused by a contractive inelastic stress in the organ. A function distributed in the organ domain to control the magnitude of the inelastic stress is chosen as a design variable in the same manner as the density in the topology optimization problem of density variation type. The identification problem is formulated as a problem of determining the design variable that minimizes an objective cost function defined by the squared L 2 norm of the reaction force in the normal direction on the boundary when an enforced displacement to fit the varied boundary of the organ and the inelastic stress modeling the muscle activity are applied. The finite deformation problem of the hyperelastic body is analyzed using the finite element method. The direction of the muscle fiber is assumed to be the direction of the minimum principal stress obtained as the solution to the finite deformation problem. The solution to the identification problem is presented based on a scheme using the H 1 gradient method for the topology optimization problem of density variation type. A numerical example using a previously developed model of the tongue is introduced to demonstrate the effectiveness of the proposed approach.

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“…A three‐dimensional (3D) computer simulation of swallowing is presented using smoothed particle hydrodynamics to understand the effects of solid boundary motion on swallowing (Ho et al, 2014). Based on the video fluorography images, a few numerical models were also created to study the swallowing motion and food transport (Kikuchi et al, 2015; Michiwaki et al, 2020). Additionally, this transport to the hypopharynx for liquid food was highly dependent on gravity, but transport to the valleculae depending primarily on tongue‐palate contact (Saitoh et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Bionic design of the oral swallowing in vitro and its application in the dysphagia

Qian

Wang

et al. 2022

Journal of Texture Studies

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Dysphagia, the swallowing disorder, is a common disease among the elders and stroke patients. Therefore, based on the bionic swallowing device (BSD) in vitro of similar human‐tongue motion during swallowing, the development of functional food is necessary to improve the food swallowing quality of the deglutition disorders patients. In this study, the tongue motion was thoroughly investigated by extracting the characteristic data, and appropriate mechanisms in vitro were adopted to replicate the motion of the tongue swallowing according to the normal swallowing oropharyngeal data. The application of the BSD was also investigated at different swallowing grades (SGs). The study results indicated that the tongue motion consisted of tongue root point (TRP) and several tongue motor points (TMPs). The cam‐link and push‐rod mechanisms showed ellipse lines for TRP motion and straight lines for TMPs, respectively. Higher correlation coefficients between the tongue trajectories in the oropharyngeal data and simulated curves of the combined mechanism were observed. The average correlation coefficients between the tongue trajectories of patients at five SGs and those of the BSD were 0.87, proving its effectiveness and potential application. Furthermore, the corn‐paste experiments of the BSD showed that dysphagia at five SGs could be a suitable choice for certain food concentrations. This will provide valuable insight into developing more functional foods in vitro for high deglutition disorders.

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Realistic computer simulation of bolus flow during swallowing

Cited by 17 publications

References 18 publications

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Identification of muscle activity in tongue motion during swallowing through medical image data

Bionic design of the oral swallowing in vitro and its application in the dysphagia

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