The Effect of XXXX -Containing Food on the Swallowing Response.

@entity1 @entity71946 @entity26643 @entity2951
The purpose of this study was to determine the effect of regular ingestion of @entity2951 -containing food that is easily available in everyday life on the latency of the swallowing response ( @entity71946 ). Pickled @entity26643 cabbage was selected as the food for the present study. One portion (10  g) of pickled @entity26643 cabbage provides 1.5    g of @entity2951 . @entity1 ingested pickled @entity26643 cabbage (10  g) before every meal for 20  days (days 1-20). @entity71946 was measured pre-intervention (day 0) and post-intervention (day 21). The @entity1 then followed their regular diet, without foods containing red pepper, from day 21 to day 27, and @entity71946 was measured on day 28 (follow-up @entity71946 ). Sixteen elderly @entity1 (two male, 14 female; age 81.6      9.39  years) and 10 young @entity1 (all female; age 21.6      0.52  years) participated in the study. The pre-intervention @entity71946 was 2.04      1.60  s in elderly @entity1 and 1.27      0.27  s in young @entity1 . In the elderly group, the post-intervention @entity71946 (day 21) was 1.47      1.05   the follow-up @entity71946 (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 @entity71946 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 @entity26643 cabbage containing @entity2951 , but @entity2951 supplementation may need to be maintained to have an ongoing effect.
