{"created":"2024-10-25T09:54:37.100833+00:00","id":2003128,"links":{},"metadata":{"_buckets":{"deposit":"c447e5e2-3986-4341-bbf5-c7d775e6a239"},"_deposit":{"created_by":7,"id":"2003128","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2003128"},"status":"published"},"_oai":{"id":"oai:tokushima-u.repo.nii.ac.jp:02003128","sets":["1713853213384:1713853296295:1716267878536:1716268699858"]},"author_link":["1574"],"item_10001_alternative_title_1":{"attribute_name":"タイトル別表記","attribute_value_mlt":[{"subitem_alternative_title":"食道癌患者において，嚥下造影検査で適切な食品物性を評価することは誤嚥性肺炎を予防する．","subitem_alternative_title_language":"ja"},{"subitem_alternative_title":"Videofluoroscopic study in esophageal cancer","subitem_alternative_title_language":"en"},{"subitem_alternative_title":"Videofluoroscopic Swallowing Study of Esophageal Cancer Cases","subitem_alternative_title_language":"en"}]},"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-07-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"7","bibliographicPageEnd":"3263","bibliographicPageStart":"3259","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"Asian Pacific Journal of Cancer Prevention","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Aims: To determine suitable food textures for videofluoroscopic study of swallowing (VFSS), in order to predict and prevent subsequent aspiration pneumonia in esophageal cancer patients with dysphagia after surgery.\nMethods: We evaluated 45 hospitalized esophageal cancer patients who underwent surgery between January 2012 and December 2013. The control group consisted of 43 patients who underwent surgery between January 2010 and December 2011 and were not examined by VFSS. Test foods, which were presented in order of increasing thickness, included thin barium sulfate (Ba) liquid (3 or 10 ml), slightly thickened Ba liquid (3 or 10 ml), a spoonful of Ba jelly, and a spoonful of Ba puree.\nResults: Patients could most safely swallow puree, followed by jelly. The 3-mL samples of both the thin and thick liquids put patients at risk for aspiration pneumonia, with incidence rates of 13% and 11%, respectively. While 64.4% of patients could swallow all test foods and liquids safely, 35.6% were at risk for aspiration pneumonia when swallowing liquids. Even though >30% of patients were at risk, only 1 (2.2%) in the VFSS group developed aspiration pneumonia, which occurred at the time of admission. Following VFSS, no incidence of aspiration pneumonia was observed. However, aspiration pneumonia occurred in 4 (9.3%) control patients during hospitalization.\nConclusions: Postoperative esophageal cancer patients were more likely to aspirate any kind of liquid than solid foods, such as jellies. VFSS is very useful to determine suitable food textures for postoperative esophageal cancer patients.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_source_id_9":{"attribute_name":"収録物ID","attribute_value_mlt":[{"subitem_source_identifier":"15137368","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"2476762X","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA1144905X","subitem_source_identifier_type":"NCID"}]},"item_10001_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_1714461018643":{"attribute_name":"報告番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第2962号"}]},"item_1714461102074":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（栄養学）","subitem_degreename_language":"ja"}]},"item_1714461118377":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2016-07-28"}]},"item_1714461137393":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"徳島大学"}]}]},"item_1715043197608":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access"}]},"item_1718868208704":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_textarea_language":"ja","subitem_textarea_value":"内容要旨・審査要旨・論文本文の公開:\n内容要旨・審査要旨 : LID201609131004.pdf\n論文本文 : LID201609131005.pdf\n本論文は, 著者Mika Sonoiの学位論文として提出され, 学位審査・授与の対象となっている。\n学位授与者所属 : 徳島大学大学院栄養生命科学教育部（人間栄養科学専攻）"}]},"item_1718868303842":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"甲栄第237号"}]},"item_1722929371688":{"attribute_name":"出版社版DOI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"10.14456/apjcp.2016.85"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://journal.waocp.org/article_32506.html","subitem_relation_type_select":"URI"}}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"園井, みか","creatorNameLang":"ja"},{"creatorName":"ソノイ, ミカ","creatorNameLang":"ja-Kana"},{"creatorName":"Sonoi, Mika","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja"},{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja-Kana"},{"creatorName":"Kayashita, Jun","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"ヤマガタ, ヨシエ","creatorNameLang":"ja"},{"creatorName":"ヤマガタ, ヨシエ","creatorNameLang":"ja-Kana"},{"creatorName":"Yamagata, Yoshie","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"タニモト, ケイジ","creatorNameLang":"ja"},{"creatorName":"タニモト, ケイジ","creatorNameLang":"ja-Kana"},{"creatorName":"Tanimoto, Keiji","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"宮本, 賢一","creatorNameLang":"ja"},{"creatorName":"ミヤモト, ケンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyamoto, Ken-ichi","creatorNameLang":"en"}],"familyNames":[{"familyName":"宮本","familyNameLang":"ja"},{"familyName":"ミヤモト","familyNameLang":"ja-Kana"},{"familyName":"Miyamoto","familyNameLang":"en"}],"givenNames":[{"givenName":"賢一","givenNameLang":"ja"},{"givenName":"ケンイチ","givenNameLang":"ja-Kana"},{"givenName":"Ken-ichi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1574","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60127/profile-ja.html","nameIdentifierScheme":"徳島大学 教育研究者総覧","nameIdentifierURI":"http://pub2.db.tokushima-u.ac.jp/ERD/person/60127/profile-ja.html"},{"nameIdentifier":"70174208","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/search/?qm=70174208"}]},{"creatorNames":[{"creatorName":"サクラマ, カズフミ","creatorNameLang":"ja"},{"creatorName":"サクラマ, カズフミ","creatorNameLang":"ja-Kana"},{"creatorName":"Sakurama, Kazufumi","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2016-09-14"}],"displaytype":"detail","filename":"LID201609131004.pdf","filesize":[{"value":"344 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"abstract","url":"https://tokushima-u.repo.nii.ac.jp/record/2003128/files/LID201609131004.pdf"},"version_id":"b67029a7-3e2e-45c4-80a2-07c939dc22ac"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2016-09-14"}],"displaytype":"detail","filename":"LID201609131005.pdf","filesize":[{"value":"263 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://tokushima-u.repo.nii.ac.jp/record/2003128/files/LID201609131005.pdf"},"version_id":"69728b9c-0b61-4a38-8e35-b2a0ca60b733"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dysphagia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"esophageal cancer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"swallowing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"videofluoroscopic","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"Suitable Food Textures for Videofluoroscopic Studies of Swallowing in Esophageal Cancer to Prevent Aspiration Pneumonia","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Suitable Food Textures for Videofluoroscopic Studies of Swallowing in Esophageal Cancer to Prevent Aspiration Pneumonia","subitem_title_language":"en"}]},"item_type_id":"40001","owner":"7","path":["1716268699858"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-09-14"},"publish_date":"2016-09-14","publish_status":"0","recid":"2003128","relation_version_is_last":true,"title":["Suitable Food Textures for Videofluoroscopic Studies of Swallowing in Esophageal Cancer to Prevent Aspiration Pneumonia"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2025-01-28T09:17:38.974291+00:00"}