Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K49/00—Preparations for testing in vivo
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/20—Partially or completely coated products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
  • A61B10/00—Instruments for taking body samples for diagnostic purposes; Other methods or instruments for diagnosis, e.g. for vaccination diagnosis, sex determination or ovulation-period determination; Throat striking implements
  • A61B10/0045—Devices for taking samples of body liquids
  • A61B10/0051—Devices for taking samples of body liquids for taking saliva or sputum samples
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
  • A61B5/00—Measuring for diagnostic purposes; Identification of persons
  • A61B5/42—Detecting, measuring or recording for evaluating the gastrointestinal, the endocrine or the exocrine systems
  • A61B5/4205—Evaluating swallowing

Definitions

• the invention relates to the use of a solid preparation for the manufacture of a means for detecting a defect of the salivary function in an individual. It also relates to the use of this preparation, a kit comprising said preparation, as well as the use of this preparation as a nutritional supplement.
• the defects of the salivary function detected by means of the preparation according to the invention are, in particular, hyposialia, asialia and xerostomia.
• Hyposialy is a decrease in saliva production by the salivary glands, which causes dry mouth.
• Asialia is a total absence of saliva secretion.
• Xerostomia is a form of excessive dryness of the mouth secondary to hyposialia or asialia.
• Hyposiality has a high prevalence in the elderly.
• the causes of this defect of salivary function are often: - of systemic origin: Gougerot-Houwer-Sjögren syndrome, Parkinson's disease, anxious states depressive, AIDS, high blood pressure or untreated diabetes; related to certain pathological conditions of the salivary glands; - of medicinal origin: diuretics, psychotropic drugs, central analgesics, antihistamines, antihypertensives, antiarrhythmics, expectorants, antitussives etc. (there are more than 400 drugs with sialoprive effects); in connection with radiotherapy involving the salivary glands, such as radiotherapy of ENT cancers; related to dehydration, even minimal, of the body (when it loses only 8% of its water, there is inhibition of salivary secretion); or
• Oral dryness is a subjective sign that is poorly correlated with measurement of salivary flow or sialometry. Some people may complain of a dry mouth feel, while the measurement of their salivary flow is normal. Conversely, some individuals have a measured and objective decrease in their salivary flow, with an impact on their oral health status or nutritional status, without complaining of dry mouth. The simple questioning of patients is therefore worthless for making a therapeutic decision, such as modifying a drug treatment. Similarly, clinical examinations are unreliable means of identifying a moderate defect in salivary function. However, various tests for measuring salivary flow, or sialometry, are described, in particular described by Jehl-Pietri C.
• the wax test is to stimulate the salivary function of a subject by chewing a wax, for example, paraffin, and then to spit the subject as much saliva as possible in a container in one given time. The volume of saliva excreted per unit of time is then measured with a graduated device.
• a variation of the wax test is to test the chewing function of a subject by having him chew a dental test composition impregnated with a detection reagent and then to determine the amount of detection reagent that has migrated into the saliva.
• this test is however difficult. Indeed, the test is long to achieve and unreliable. Thus, the muscular effort (masticatory muscles) required of the patient, which consists of active chewing for a period of 10 minutes, is considerable and elderly people who do not have a good dental condition can very often not perform the test. In addition, the test requires precautions to handle saliva which is a highly contaminating biological fluid. In all cases, the test requires the intervention of a health professional.
• the sugar test consists of placing a piece of sugar No. 4 under the tip of the tongue of a seated subject, who does not swallow and whose face is turned to the ground. In case of xerostomia, the sugar is not melted after 3 minutes. This test is easy to implement but is imprecise and painful if there are dental caries.
• the compress test consists in completely expelling the saliva from the mouth of a subject, chewing for 2 minutes a compress of 10 cm by 10 cm folded in four and previously weighed, to weigh the compress again after 2 minutes, this which makes it possible to evaluate the quantity of saliva secreted. On average in a healthy individual, this amount is 5 g / 2 minutes.
• a subject has certain xerostomia if this amount is less than 2.5 g / 2 minutes, as described by Kohler PF and Winter ME in "A quantitative test for xerostomia.
• the Saxon test an oral equivalent of the Schirmer test. "- Arthritis Rheum. 1985 Oct; 28 (10): 1128-32. This test requires the use of a precision balance.
• Measurements of salivary flow after catheterization are commonly performed in the USA, Australia and the Scandinavian countries, but only in case-control studies. Measuring the salivary flow after catheterization makes it possible to globally or separately determine the salivary secretion of the different salivary glands in the basal state and after stimulation. Such a measure is very heavy to carry out, and can only be done in a medical environment.
• a problem to be solved by the present invention is to provide a means for performing a test for identifying a defect of the salivary function in an individual, which does not have the disadvantages of the other tests, and whose implementation, performed by medical personnel or not, or even by the patient himself, is quick and easy, the test according to the invention being moreover reliable and presenting reduced risks of microbial contamination or zero.
• the proposed solution of the invention to this problem has the first object the use of a solid preparation for the manufacture of a means for detecting a defect of the salivary function in an individual, said preparation comprising a powder, or a friable biscuit by the mere action of an individual's tongue, or friable granules by the mere action of an individual's tongue, the sight, smell and / or taste of said preparation not stimulating the salivary secretion of the individual, said preparation being placed in the mouth and then swallowed by an individual in a measurable swallowing time, said swallowing time depending essentially solely on the presence or absence of a defect in the salivary function of the individual. 'individual.
• the sight, smell and taste of the preparation do not stimulate the salivary secretion of the individual; the preparation being intended for the implementation of a method for detecting a defect of the salivary function in an individual, said method comprises the steps according to which:
• this time elapsed is compared with a specific reference time value of the preparation; said method further comprises a step of deducing from this comparison the presence or absence of a defect of salivary function in the individual; the defect of the salivary function is hyposialy; the preparation comprises between 58% and 68% of its weight in flour, between 26.5% and 36.5% of its weight in fat, and between 1.5% and 9.5% of its egg weight.
• the invention has the second object the use as a nutritional supplement of a preparation according to the invention, the preparation further comprising an additive.
• the additive is chosen from a nutrient, prebiotic compounds, probiotic microorganisms, essential oils, plants or plant extracts, alone or as a mixture; the additive is a nutrient selected from vitamins, minerals, proteins, carbohydrates, lipids, amino acids, or other metabolizable organic compounds; the additive is an active ingredient.
• the third object of the invention is a method for manufacturing a preparation according to the invention, this process comprising the steps according to which:
• the fourth object of the invention is a kit for implementing a method for detecting a defect in salivary function in an individual, this kit comprising a preparation according to the invention and an indication of its use.
• FIG. 1 illustrates the correlation between the sialometry and the swallowing time observed in the context of a study carried out by the applicant
• FIG. 2 is an ROC curve (efficiency characteristic curve) of the discriminating quality of the swallowing time in hyposiality detection.
• the invention firstly relates to a preparation, and its use for the implementation of a method for detecting a defect of the salivary function in an individual, preferably hyposialie.
• the preparation and its use for the implementation of said process have the characteristics described below.
• the defects of the salivary function detected according to the invention include hyposialy and xerostomia.
• Hyposialy is a decrease in saliva production by the salivary glands, which causes dry mouth.
• Xerostomia is a form of excessive dryness of the mouth secondary to hyposialia or asialia.
• Asialia is a total absence of secretion of saliva, whose detection by simple examination of the mouth is sufficient.
• the individual is a human person, regardless of age, and able to eat alone, in a normal way, orally. In particular, they are elderly or have a salivary secretion defect due to medication use, head and neck radiotherapy, hepatitis C virus infection, or dry syndrome. However, the individual must not have an anatomical defect of the oral cavity, such as after-effects of maxillofacial surgery or oral-sinus communication. The individual must also have no problems with swallowing, for example following a stroke.
• the method according to the invention comprises a plurality of steps.
• a first step the time elapsed between the mouthing of a biscuit and its swallowing is measured.
• the measurement according to this first step can be carried out by any person. For example, it can be performed by medical or non-medical personnel, or by the individual himself.
• the mouthing of the biscuit according to this first step corresponds to the moment from which the preparation is actually in the mouth of the individual, for example placed on his tongue.
• the sight, smell and / or taste of the preparation does not stimulate the salivary secretion of the individual.
• the preparation according to the invention has substantially no taste and / or no odor perceptible by the senses of the individual and / or capable of stimulating the salivary secretion of said individual. Preferably, it does not present a bright color, for the same reason.
• the preparation is solid, and not liquid. It may comprise, or more preferably, be in the form of a powder, so that the individual who puts the powder in the mouth does not have to crumble it, and therefore does not have to chew.
• the preparation may also comprise, or more preferably, be in the form of a biscuit or granules, the biscuit and the granules being friable by the action of the tongue alone.
• the individual who puts in the mouth the biscuit or the granules can crumble them, for example by holding them between his tongue and his palate, possibly by bringing his tongue against his palate, without the intervention of his teeth, without chewing.
• the biscuit and the granules according to the invention are substantially more friable than the biscuits and granules known in the diet.
• the biscuit can be of various shapes, sizes and weights.
• the shape of the biscuit can be substantially discoidal, for example with a diameter of 2 to 3 cm and a thickness of 0.5 to 1 cm. Its weight may be between 3 and 6 g, preferably between 5 and 5.7 g and more preferably 5 g.
• Powder and granules have several advantages. They solve the problem of the fragility of biscuits, related to their friability, during handling and transport, as well as the difficulty of finding a packaging that prevents biscuits from crumbling.
• the powder or the granules may advantageously be vacuum-packed to limit the oxidation of the preparation and to increase the shelf life.
• Packaging the powder or granules for example in a syringe or dosing device, allows to deliver a precise dose of preparation on the tongue, and to observe the rules of hygiene during use, without the risk of putting fingers not gloved in the patient's mouth.
• the preparation may include one or more grain products, such as flour, fat and egg.
• the preparation, more particularly the biscuit, the powder or the granules comprises between 58% and 68% of its weight in flour, between 26.5% and 36.5% of its weight in fat, and between 1 , 5% and 9.5% of its egg weight.
• the preparation, more particularly the biscuit, the powder or the granules comprises between 62% to 64% of its weight in flour, between 30.5% to 32.5% of its weight in vegetable oil, and between 4.5% to 6.5% of its weight in egg white.
• the flour is a white flour of wheat.
• the preparation of preferably the biscuit is formed of crushed and agglomerated puffed rice grains.
• the preparation may comprise one or more dyes, excipients, nutritional supplements or food or pharmaceutical additives, the sight, smell or taste of which does not stimulate the salivary secretion of an individual.
• the preparation is manufactured by preparing a mixture comprising from 58% to 68% of its weight in flour, from 26.5% to 36.5% of its weight in fat, preferably in vegetable oil, and from 1.5% to 9.5% of its weight in egg white, and then cooking this mixture for 15 to 25 minutes at a temperature of between 16O 0 C and 200 0 C.
• This method of manufacture is an object of the invention.
• the preparation is prepared from a mixture comprising from 62% to 64% of its weight in flour, from 30.5% to 32.5% fat weight, preferably vegetable oil, and 4.5% to 5.5% of its weight in egg white, and then cooking this mixture for 15 to 25 minutes at a temperature between 160 0 C and 200 0 C.
• the preparation is obtained by preparing a mixture containing 400 g of white flour, 200 g of vegetable oil, and an egg white not beaten, then cooking this mixture 20 minutes to 180 0 C.
• the preparation can be obtained directly as a biscuit, powder or granules. According to an alternative, the powder or the granules are obtained by crumbling the biscuit obtained.
• the preparation can be used at various stages of cooking or dehydration.
• the time measured according to this first step is the time elapsed between the moment the preparation is set in the mouth of the individual and the moment when the individual swallows the preparation. This measured time is also called the swallowing time. It can be measured by means of a stopwatch or a watch and the units of measurement are the minute and the second.
• the moment the individual swallows can be determined visually. This is the moment when the thyroid cartilage of the larynx (or Adam's apple) is moved up and forward. Preferably, the individual does not drink before swallowing. At any time, the individual can interrupt the test by spitting the preparation.
• the swallowing time measured in an individual is independent of its oral state (dental pain, few antagonistic teeth or total edentation, etc.) and its masticatory coefficient.
• a preparation that can be prepared for swallowing (oral stage before swallowing) without the intervention of the teeth and, in particular, through the use of a friable preparation by the only action of language (case of a biscuit or granules), or which does not need to be crumbled (case of the powder).
• the swallowing time measured in an individual is independent of sensory stimulation of salivation. This is possible, in particular, thanks to the use of a preparation which has substantially no taste and no odor capable of stimulating the salivary secretion of the individual.
• the swallowing time of the preparation depends essentially solely on the presence or absence of a defect in the salivary function of the individual.
• a second step the time elapsed between the mouthing of the preparation and its swallowing in an individual at a specific reference time value of the preparation is compared.
• the comparison according to this second step can be carried out by any person, including the tested individual, as for the first step.
• the comparison according to this second step is a qualitative comparison. It consists of observing whether the measured time is greater than, equal to or less than the reference time value.
• the reference time value corresponds to the swallowing time that differentiates an individual with salivary function defect from an individual to normal salivary function.
• the reference time value can be calculated from the swallowing times measured in a plurality of individuals with or without a salivary function defect. For the measurement of these swallowing times, these individuals are measured the time elapsed between the mouthing of the preparation and its swallowing, as described above. Individuals should not drink to facilitate swallowing of the preparation.
• the preparation is identical or similar to the preparation used for the implementation of the first step of the process according to the invention. A similar preparation is in particular a preparation which is swallowed at the same time.
• the reference time value can be determined by the construction of a Receiver Operating Characteristic (ROC) curve from these measurements and by the determination of the most discriminating threshold, depending on the mode. example of calculation (point 3.2).
• ROC Receiver Operating Characteristic
• the reference time value is specific to the particular preparation used and, in particular, its composition or its weight.
• the value of the reference time to detect the presence of a defect in the salivary function preferably a hyposialie
• the value of the reference time to detect the presence of a defect in the salivary function is between 38 and 42 seconds, and preferably is equal to 40 seconds.
• the measurement of the swallowing time in an individual without defective salivary secretion can be performed by any person and in the same way as the measurement according to the first step of the method.
• a third optional step it is deduced from the comparison according to the second step the presence or absence of a defect of salivation in the individual.
• the deduction according to the third step can be done by any person, including the tested individual, as for the first and the second step.
• the presence of a salivation defect is deduced when the time measured in the first step is substantially greater than or equal to the reference time value, while the absence of a defect in salivation is deduced. when the time measured in the first step is substantially less than the reference time value.
• the presence of a defect of salivation is also deduced when the subject fails to swallow the biscuit without drinking to facilitate swallowing.
• the deduction of the presence or absence of a defect of the salivary function in an individual from the swallowing time, with respect to a reference time value as defined above, is based on the existence of a correlation between the volume of stimulated saliva excreted per unit time (sialometry) and swallowing time.
• the Applicant has highlighted this correlation in a study which is reported in Example 1.
• the advantages of the method according to the invention are multiple.
• the method according to the invention is of rapid implementation, since it can be carried out in a few minutes, for example from 1 to 5 minutes. It is easy to implement and low cost. It is well accepted by patients, including the elderly. It is reliable and not harmful, neither for the individual tested, nor for a possible person who would implement the process on an individual.
• the method according to the invention is implemented without having to handle saliva.
• the method according to the invention also makes it possible to detect a qualitative defect in the salivary function, that is to say a quality of saliva unfit for a normal diet despite a quantity of saliva excreted which may seem normal.
• the method according to the invention is particularly indicated to help prevent undernutrition in the elderly, poly-medicated or suffering from irreversible damage to the salivary glands.
• the method according to the invention makes it possible, on the one hand, to detect a defect in the salivary function, in particular hyposialia, not felt by an individual and, on the other hand, to eliminate the false hyposialies, which do not justify any additional prescription (artificial saliva, pilocarpine) or modification of drug treatment, despite patient demand.
• the method according to the invention has good reproducibility, unlike the wax test.
• the reproducibility of the process according to the invention is further improved when repeated.
• the method according to the invention is repeated twice in the tested individual, and only the second implementation is considered. This is explained by the apprehension of some patients during the first implementation of the process.
• salivary function are not performed in the human body.
• the invention also relates to a kit for the implementation of a method for detecting a defect of the salivary function, preferably hyposialie. The process has the characteristics described above.
• the kit according to the invention comprises a preparation which has the characteristics described above.
• the preparation can be packaged in a blister, for example honeycombed. It can also be packaged in a syringe, preferably with a safety device, for example of the syringe type.
• the preparation comprises, or more preferably, is in the form of powder or granules, packaged in a syringe or a measuring device, it suffices to press the piston to deliver the dose of powder or granules on the tongue.
• the powder or granules are delivered in doses of 5 g.
• the syringes or dosing devices are pre-filled with 5 g of powder or granules.
• the kit according to the invention comprises two doses of preparation.
• These two doses of said preparation are for example two biscuits, or two syringes or two metering devices comprising the preparation and can be contained in the same blister. They are intended to allow the user to repeat the detection process twice. Preferably, it considers only the second result to deduce the presence or absence of a defect of the salivary function.
• kits according to the invention comprises more than one dose of preparation, preferably, the two doses, for example two biscuits, included in the same kit are identical.
• the kit according to the invention further comprises an indication on the use of the preparation.
• the indication may be in the form of a user's manual. Preferably, it indicates to the user to follow the steps of the method according to the invention described above and indicates a reference time value.
• the kit according to the invention may furthermore comprise a device for measuring time, for example of the timer type. This device can be programmed to emit a signal, for example sound, when a time equal to the reference time value has elapsed since its activation.
• the kit according to the invention comprises an indication that the device must be activated at the time of placing in the mouth of the preparation by an individual and that it must be observed if the deglutition of the preparation by the individual takes place before, after or at the same time as a signal is emitted by the device.
• these may include a stopwatch, or an audible and / or visual signal which is triggered by the piston, by pressing on the piston to deliver the dose of preparation.
• the indication sign also how to deduce the presence or absence of a defect of salivation from this observation.
• the invention also relates to the use as a nutritional supplement of a preparation according to the invention.
• the preparation comprises a biscuit and further comprises an additive selected from a nutrient and / or an active ingredient and / or prebiotic compounds, probiotic microorganisms, essential oils, and / or plants or plant extracts.
• Nutrients can be selected from vitamins, minerals, proteins, carbohydrates, lipids, amino acids, or other metabolizable organic compounds.
• the active ingredients can be of animal, vegetable or synthetic origin. These active ingredients preferably have the effect of facilitating digestion.
• This use of the preparation as a nutritional supplement makes it possible to compensate for deficiencies in the normal diet, and / or to facilitate the taking of active ingredients, in particular in persons with disorders of swallowing, chewing, and / or or their appetite, and / or their oral health. These disorders are often related to a defect in salivary function, and particularly affect the elderly.
• the intake of the nutritional supplement is possible in these persons because of its presentation in the form of a preparation comprising a biscuit, according to the invention.
• the individual who puts the biscuit in the mouth can crumble it, for example by holding it between his tongue and his palate, possibly by bringing his tongue against his palate, without the intervention of his teeth, without chewing. This is possible especially when the biscuit is friable by the action of the language alone.
• the biscuit used as a nutritional supplement may further comprise a coating or fodder, the composition of which may affect the aroma, flavor, and possibly salivation and oral biofilm.
• Example Correlation between the volume of stimulated saliva excreted in 10 minutes and the swallowing time.
• the wax test (sialometry) consists of chewing a patient 1.5 g of wax for 10 minutes, to collect saliva excreted and then to measure this volume of stimulated saliva excreted in 10 minutes, expressed in ml / 10 minutes.
• the patient does not present hyposialie; when this volume is less than 10 ml / 10 minutes and greater than or equal to 5 ml / 10 minutes, the patient has a hyposialie; when this volume is less than 5 ml / 10 minutes, the patient has a severe hyposialia.
• the test studied corresponds to the process according to the invention. The investigator asked each patient to put two biscuits (at the same time) in his mouth and eat them, without further indication, in order that the patient should eat them normally. For this test, each biscuit weighs between 3.6 g and 3.8 g and is disc-shaped 2.8 cm in diameter and 0.6 cm in height.
• Two biscuits therefore correspond to a quantity of biscuit of between 7.2 g and 7.6 g, and preferably 7.3 g and 7.5 g.
• These biscuits were prepared by mixing 400 g of white flour, 200 g of vegetable oil, and an egg white not beaten, then cooking this mixture for 20 minutes at 180 ° C. The investigator measured the swallowing time of the eggs. cookies for each patient. This test was repeated twice.
• each of these patients received an oral examination and received hygiene advice. Whenever the investigator found a hyposialia following this examination, he gave the patient an oral treatment plan.
• Group 1 Patients hospitalized in a geriatric ward:
• Group 2 Patients received in odontology consultation in another hospital: - Number of patients: 30, including 19 men and 11 women;
• test studied is quick and easy, well accepted by patients. Some patients with hyposialia refused to submit to test studied after performing the test wax, for lack of saliva.
• the biscuits are fragile in case of shock.
• Figure 1 represents a diagram on which are shown, on the abscissa, the results of the wax test (sialometry, in ml / 10 minutes) and, on the ordinate, the results of the test studied (time deglutition in seconds). Each cross corresponds to a patient.
• the shortest swallowing time was retained, except in some cases (e.gr. between 78 seconds and> 60 seconds: the value of 78 seconds was chosen because more precise) .
• a measured time greater than 60 seconds has been replaced by the average of the measured times greater than 60 seconds, and this average is 73 seconds
• a measured time greater than 70 seconds has been replaced by the average of the measured times greater than 70 seconds, and this average is 79 seconds
• a measured time greater than 92 seconds has been replaced by the average measured time greater than 92 seconds, and this average is 95 seconds.
• Figure 2 shows the ROC curve (Receiver
• FIG. 2 represents a diagram on which the variable "1-specificity" is plotted on the abscissa, which is equal to the false-positive rate (ie the number of false positives among non-patients) and, on the ordinate, the variable "sensitivity” which is equal to the rate of true positives (ie the number of true positives among patients).
• the curve is constructed empirically by calculating the sensitivity and specificity of the test for different levels of discrimination thresholds (ie different swallowing times). In Figure 2, the curve is drawn from examples of unrepresented discrimination thresholds.
• the closest point to the upper-left corner is the one that combines the best sensitivity and the best specificity.
• a swallowing time measured greater than or equal to 40 seconds indicates the presence of hyposialia.
• the test studied can detect hyposialia in minutes, without having to handle saliva.
• the test is a functional test that can detect saliva quality unsuitable for a normal diet despite a quantity of saliva excreted that may seem sufficient.

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• 2006
  • 2006-12-18 FR FR0611099A patent/FR2909880B1/fr active Active
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