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Kana Umetani on Muck Rack

Kana Umetani

As seen in: Nature
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Articles

Swallowing dynamics of burdock treated with a chelating agent in patients with dysphagia

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By Kazuya Maekawa, Takanori Tsujimura, Yuto Ochiai, Haruka Sakai, Taku Suzuki, Jin Magara, Ryuichi Inoue, Makoto Inoue, Anna Sasa, Kana Umetani
| Nature Verified
Abstract Food modification is a common approach for patients with dysphagia. Treating vegetables with a chelating agent adjusts the hardness of food without altering its visual appearance. The current study aimed to evaluate the swallowing dynamics of burdock treated with a chelating agent (Chelate) compared with texture-modified soft burdock (SoB) and hard burdock (HaB) products in patients with dysphagia.
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