TY  - JOUR
PY  - 2014//
TI  - Video-endoscopic comparison of swallowing waxy rice mochi and waxy wheat mochi: improvement of a traditional Japanese food that presents a choking hazard
JO  - Bioscience, biotechnology, and biochemistry
A1  - Sanpei, Ryuichi
A1  - Tohara, Haruka
A1  - Fujita, Shuzo
A1  - Yanagimachi, Mashimi
A1  - Abe, Kimiko
A1  - Nakayama, Enri
A1  - Inoue, Motoharu
A1  - Sato, Mitsuyasu
A1  - Wada, Satoko
A1  - Ueda, Koichiro
SP  - 472
EP  - 477
VL  - 78
IS  - 3
N2  - Mochi is highly cohesive and adhesive, and easy to choke on. Many of the fatal suffocation accidents with mochi occur in the elderly aged 65 years or older. These circumstances prompted us to investigate a special property of waxy wheat which is similar in texture to waxy rice, but is less cohesive and adhesive. We compared the differences in chewing and swallowing movements associated with eating waxy rice mochi and waxy wheat mochi between healthy adults and healthy elderly. Healthy elderly chewed mochi more and longer than healthy adults. Although there was no difference in the number of chewing cycles or total duration of chewing between the two types of mochi, waxy wheat mochi was easier to chew and left less pharyngeal residue. These findings lead us to suggest that waxy wheat mochi is promising as a food that is easy to swallow and difficult to choke on.<p />  <p>Language: en</p>
LA  - en
SN  - 0916-8451
UR  - http://dx.doi.org/10.1080/09168451.2014.877817
ID  - ref1
ER  -