The purpose of this study was to determine the effect of regular ingestion of capsaicin-containing food that is easily available in everyday life on the latency of the swallowing response (LSR). Pickled Napa cabbage was selected as the food for the present study. One portion (10 g) of pickled Napa cabbage provides 1.5 µg of capsaicin. Participants ingested pickled Napa cabbage (10 g) before every meal for 20 days (days 1–20). LSR was measured pre-intervention (day 0) and post-intervention (day 21). The participants then followed their regular diet, without foods containing red pepper, from day 21 to day 27, and LSR was measured on day 28 (follow-up LSR). Sixteen elderly participants (two male, 14 female; age 81.6 ± 9.39 years) and 10 young participants (all female; age 21.6 ± 0.52 years) participated in the study. The pre-intervention LSR was 2.04 ± 1.60 s in elderly participants and 1.27 ± 0.27 s in young participants. In the elderly group, the post-intervention LSR (day 21) was 1.47 ± 1.05 the follow-up LSR (day 28) was 1.99 ± 1.80 s (p = 0.044 and 0.502, respectively, compared to pre-intervention). In the young group, the post-intervention and follow-up LSR values were 1.07 ± 0.20 s and 1.04 ± 0.10 s, respectively (p = 0.016 and 0.038, respectively, compared to pre-intervention). Swallowing function was improved by pickled Napa cabbage containing capsaicin, but capsaicin supplementation may need to be maintained to have an ongoing effect.
To investigate the effects of kale juice powder in triggering the swallowing. Methods: Four grams of kale juice powder dissolved in 100 ml of water (kale group) and 100 ml of water colored with edible pigment (water group) were given once on different days to 37 healthy men and women in their 20s. The latency of the swallowing reflex (LSR) was measured using the simple swallowing provocation test before and immediately, 10 min, 20 min, 30 min, and 60 min after consumption of the drink. Results were compared between different time points. Results: In the kale group, while no significant differences were apparent between before and after consumption, LSR tended to be shorter immediately after consumption compared to before consumption. In addition, intra-group variation after consumption tended to converge faster in the kale group than in the water group. Discussion: In the kale group, the possibility of improving the functional reserve of the swallowing reflex was suggested.
We aimed to investigate seated-posture body pressure distribution at the back-and buttock-supporting interfaces of the newly designed chair based on geriatric seated-posture. MethodsThe subjects were 33 women elderly care home residents aged ≥75 years. Subjects sat in the designed chair or a conventional chair for 30 min, and their body pressure distribution was recorded at 1, 10, 20 and 30 min after sitting down. Interface areas, mean and peak pressures were determined for each time point from the recorded data and two-way analysis of variance with repeated measurements was performed. ResultsFor the back-supporting interface, we found significant main effect in the type of chair. The designed chair had a wider back-supporting interface area than the conventional chair. At the mean and peak pressures, both back-and buttock-supporting interfaces showed a significant main effect depending on the type of the chair. In addition, at the mean pressures, buttock-supporting interfaces showed a significant main effect depending on the time point from the recorded data. In each case, the pressures were lower in the designed chair than in the conventional chair. We found a significant interaction in buttock-supporting mean pressures based on the type of chair and the time point from the recorded data. DiscussionResults suggest that the body pressures of the designed chair could be lower than those of conventional chair as the body pressures were dispersed over the interface area to contact the back-and buttock-supporting interfaces by the seated posture of the designed chair.
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