Status:
COMPLETED
Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Cereal Products in Elderly People
Lead Sponsor:
Centre Hospitalier Universitaire Dijon
Conditions:
Old Person
Eligibility:
All Genders
65+ years
Phase:
NA
Brief Summary
The aim of this study is to understand how foods such as Sponge cake or Brioche are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (saliva...
Eligibility Criteria
Inclusion
- persons who have provided written consent
- Age ≥ 65 years old
- Persons living at home
- Persons who can travel independently
Exclusion
- Adults under guardianship
- Persons without health insurance cover
- Persons in hospital
- Persons in institutions
- Persons whose Mini-Mental State Examination (MMSE) is \< 24
- Persons requiring enteral or parenteral nutrition
- Persons who in the previous 12 months received € 4500 for taking part in clinical trials, including the present study
- Persons in a period of exclusion of a previous study
- Food allergies (cereal products in particular)
Key Trial Info
Start Date :
June 6 2016
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
September 1 2016
Estimated Enrollment :
20 Patients enrolled
Trial Details
Trial ID
NCT03227887
Start Date
June 6 2016
End Date
September 1 2016
Last Update
July 24 2017
Active Locations (1)
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1
CHU Dijon Bourgogne
Dijon, France, 21079