Market of Foods for Dysphagia/Chewing Difficulty/Preventive Care Patients in Japan: Key Research Findings 2018
Yano Research Institute (the President, Takashi Mizukoshi) has conducted a survey on the expanding domestic market of foods for dysphagia/chewing difficulty patients and for preventive care, against a backdrop of aging society, and has clarified the market trends by category and the future outlook.
The FY2016 market size of foods for dysphagia or chewing difficulty patients i.e., patients suffering from eating disorder, and of preventive care food, that has to do with health expectancy, is altogether likely to rise by 6.4% to attain 62,303 million yen, based on the shipment values at manufacturers. Although the conditions of each food vary as follows, the market has expanded against a backdrop of aging society: The awareness of food for swallowing difficulty has been raised; Food for chewing difficulty is facing difficulty due to low-level awareness; and preventive care food has recently drawn attention for their effects to elderly population suffering from insufficient nutrition due to too little food consumption, though they have no trouble in swallowing and chewing.
Significance of Consuming Food and Swallowing Functions for Elderly and Patients
A human body can maintain its life activities by taking food. During such food taking and sending it to stomach, digesting and swallowing occurs. Dysphagia and eating disorders are malfunctioning of eating, which not only bring about the risks of aspiration pneumonitis and suffocation, and of dehydration and malnutritin, but also deprives the basic human desire for food, i.e., joy of eating, and reduce his/her QOL (Quality of Life) drastically. For elderly people, dysphagia and eating disorders can cause a risk of lowered nutrition, which is regarded to affect ADL (Activities of Daily Living) and cognitive functions. In addition, such disorders weaken immune functions which can lead to infection diseases such as respiratory tract infection and pneumonia. These are the major challenges for medical care, rehabilitation, and long-term care at home and at certain facilities to solve.
In order for elderly patients to improve their QOL, joy of eating and nutrient intake must be attained at the same time. The keywords are to “enjoy eating”, “nutrient intake”, and “elongation of health expectancy”.
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