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Evaluation of swallowing capacity based on esophageal and bolus movements by ultrasound video processing
Author(s): Yutaka Suzuki; Osamu Sakata; Morimasa Tanimoto; Kyosuke Hatsushika; Keisuke Masuyama; Masayuki Morisawa
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Paper Abstract

Thickening agents are commonly used to prevent aspiration, a condition that can prove fatal in the elderly. However, no established indicators exist that show the extent to which sticky food reduces the risk of aspiration. VideoEndoscopy (VE) and VideoFluorography (VF) are the classic inspection methods used for evaluating the function of swallowing, but they are both have limited utility in that they are invasive. In this study, we propose a non-invasive method that exploits esophagus ultrasound videos to estimate the internal flow characteristics of foods, and facilitates quantitative evaluation of the swallowing function. The method combines optical flow with Maximally Stable Extremal Regions (MSER) to extract the movement velocity and position of the esophagus and bolus. The results suggest that movement velocity could be used as an indicator to quantify the internal flow characteristics of foods. The displacement of the esophagus indicates the esophageal opening and could be used as an indicator to evaluate swallowing.

Paper Details

Date Published: 17 April 2019
PDF: 5 pages
Proc. SPIE 11071, Tenth International Conference on Signal Processing Systems, 110710U (17 April 2019); doi: 10.1117/12.2516145
Show Author Affiliations
Yutaka Suzuki, Univ. of Yamanashi (Japan)
Osamu Sakata, Tokyo Univ. of Science (Japan)
Morimasa Tanimoto, Univ. of Yamanashi (Japan)
Kyosuke Hatsushika, Univ. of Yamanashi (Japan)
Keisuke Masuyama, Univ. of Yamanashi (Japan)
Masayuki Morisawa, Univ. of Yamanashi (Japan)


Published in SPIE Proceedings Vol. 11071:
Tenth International Conference on Signal Processing Systems
Kezhi Mao; Xudong Jiang, Editor(s)

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