The rapid growth of aged population of Japanese society will force dentists to copewith physical problems of elderly. One of the major problems of elderly is the swallowing disorder, which should be managed by various profession, medical doctor, speech therapist, nurse and dentist. If a dentist has a patient with dysphagia, he must be a member oftreatment team for dysphagia and must have contact with other professions. Therefore, terminology about dysphagia is important matter in the treatment team.
Mastication and swallowing are most important portions in a series of eating behaviors. However these objects had been studied as discrete objects. Past studies showed swallowing had 5 stages, anticipatory, preparatory, oral, pharyngeal, and esophageal stage. This model explained movement of water swallowing well, but couldn't be an explanation for another situation of swallowing. Recent studies have shown other models of swallowing, for example, swallowing after mastication and sequential swallow. These studies showed that normal swallowing has some varieties.
The effect for our educational program about swallowing and dysphagia was shown. Many of the students could evaluate precisely some dysphagic problem after the program. Dentists should be a professional for oral problem, and should play a bigger role for a treatment of dysphagia.

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The almost dentists are realizing what's the habitual masticatory side, however this definition has not been to clear yet. The habitual masticatory side relates some factors in function and morphology. These functional factors are selected to consciousness to habitual masticatory side, stability of chewing rhythm, frequency of mastication with each side, power of masticatory muscle, occlusal contact force and area, and first stroke in mastication. The other morphological factors are selected dental arch width, 3-dimensional tooth position, relation to maxilla and mandibular tooth position, attrition of the tooth, and the temporo-mandibular joint (TMJ). This general remarks showed the point of advantages and the weak points about each factors to explain the habitual masticatory side. It's expected that the habitual masticatory side will be evaluated exactly.

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C-peptideは膵臓でのインスリン生成時にプロインスリンから分離され, 新たに生成されたインスリンの量を反映する.
今回, ブドウ糖摂取時のインスリン分泌の咀嚼の有無による違いを検討するため, ガム咀嚼後にブドウ糖液を摂取させた群と, ガム咀嚼を行わずにブドウ糖液を摂取させた群とでブドウ糖液摂取後の血中C-peptide値の変化を観察した.
被験者は女性19名, 年齢平均20歳, Body Mass Index (BMI) は25以下である. これらの被験者に香料や甘味料を含まないガムベースを15分間咀嚼させた後に経口ブドウ糖負荷試験 (oralglucosetolerance test, 以下OGTT) を行うガム咀嚼群と, ガム咀嚼を行わずにOGTTを行うコントロール群とに分け, OGTT後15, 30, 60, 120分に採血を行い, 血糖値, 血中インスリン値, 血中C-peptide値を測定した.
その結果, 血中C-peptide値は, ガム咀嚼群でOGTT30分後, コントロール群でOGTT60分後に最高値に達した. また, ガム咀嚼群はOGTT時の血糖値の上昇がコントロール群に比べて緩やかで, 血糖値の急激な上昇が抑えられることが明らかとなった. これらのことから, ブドウ糖摂取前の咀嚼の有無はインスリンの分泌に影響を与え, 過食や肥満との関連を有する可能性が明らかとなった.

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