# Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Dairy Products in Elderly People

> **NCT03227913** · NA · UNKNOWN · sponsor: **Centre Hospitalier Universitaire Dijon** · enrollment: 80 (estimated)

## Conditions studied

- Old Person

## Interventions

- **OTHER:** Two samples of saliva
- **OTHER:** Chewing behaviour
- **OTHER:** Study of the food bolus

## Key facts

- **NCT ID:** NCT03227913
- **Lead sponsor:** Centre Hospitalier Universitaire Dijon
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** UNKNOWN
- **Start date:** 2016-07-28
- **Primary completion:** 2017-07
- **Final completion:** 2017-09
- **Target enrollment:** 80 (ESTIMATED)
- **Last updated:** 2017-07-24


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT03227913

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT03227913, "Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Dairy Products in Elderly People". Retrieved via AI Analytics 2026-05-29 from https://api.ai-analytics.org/clinical/NCT03227913. Licensed CC0.

---

*[Clinical trials dataset](/datasets/clinical-trials) · CC0 1.0*