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The aim of this study is to understand how dairy products enriched in minerals and proteins are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (salivation and mastication) and formation of the food bolus during the consumption of enriched cheese, that is to say the way in which the food is broken down to be swallowed.
The study will take place at the INRA in Dijon during 2 one-hour sessions spread over 4 months. These two sessions will allow investigators to characterise the chewing behaviour of the subjects and their salivation, and the structure of the food bolus formed when eating the four products of the project.
For each of the four foods in each session:
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Good chewing ability | Active Comparator |
| |
| Impaired chewing ability | Experimental |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Two samples of saliva | Other |
|
| Measure | Description | Time Frame |
|---|---|---|
| Duration of chewing | Change from baseline at 4 months | |
| Frequency of chewing | Change from baseline at 4 months | |
| Rheology test | Change from baseline at 4 months | |
| calculation of insanity rate | Change from baseline at 4 months |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Patrick MANCKOUNDIA | Contact | 3 80 29 39 70 | +33 | patrick.manckoundia@chu-dijon.fr |
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| CHU Dijon Bourgogne | Recruiting | Dijon | 21079 | France |
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| Chewing behaviour | Other | Measure the time taken by subjects to chew the food and the number of bites they use before swallowing |
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| Study of the food bolus | Other |
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