Oct 21 2024

A research group led by Professor INOUE Makoto and graduate student AIZAWA Chisato of the Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, and Lecturer MAGARA Jin of the Unit of Dysphagia Rehabilitation, Niigata University Medical & Dental Hospital, collaborated with The Nisshin OilliO Group, Ltd. and clarified the effect of cold sensation that occurs when a crystalline oil and fat (COF) (Enequick®, The Nisshin OilliO Group, Ltd.), a specially processed medium chain triglyceride (MCT) oil, is applied to the oral cavity, as well as its enhancing swallowing initiation.

Key points

• COF caused a rapid and prolonged cold sensation in the oral cavity.
• The number of voluntary swallows increased significantly when COF was swallowed.
• These findings are expected to be used not only to promote dysphagia rehabilitation but also to develop dysphagia diets for patients with dysphagia and malnutrition.

Publication Details

Journal: Journal of Functional Foods
Title: Enhancing Swallowing Initiation: The Facilitatory Role of Crystalline Oil and Fat
Authors: Chisato Aizawa, Eri Takei, Jin Magara, Yasunobu Saito, Koki Noda, Yukiko Orihara, Mengjie Zhang, Takanori Tsujimura, Makoto Inoue
Doi: 10.1016/j.jff.2024.106423