Sour taste and cold temperature in the oral phase of swallowing in patients after stroke

PURPOSE: To determine the effect of sour flavor and cold temperature on oral transit time during swallowing. METHODS: Participants were 52 subjects (28 male and 24 female) with ages between 50 and 80 years (median=66 years), after ischemic stroke involving right or left side damage and mild to moder...

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Detalles Bibliográficos
Autores: Gatto, Ana Rita [UNESP], Cola, Paula Cristina [UNESP], Silva, Roberta Gonçalves da [UNESP], Spadotto, André Augusto [UNESP], Ribeiro, Priscila Watson [UNESP], Schelp, Arthur Oscar [UNESP], Carvalho, Lidia Raquel De [UNESP], Henry, Maria Aparecida Coelho de Arruda [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/109852
Acceso en línea:http://dx.doi.org/10.1590/S2317-17822013000200012
http://hdl.handle.net/11449/109852
Access Level:acceso abierto
Palabra clave:Acidente cerebral vascular
Citrus
Deglutição
Transtornos de deglutição
Temperatura baixa
Cold temperature
Deglutition disorders
Deglutition
Stroke
Descripción
Sumario:PURPOSE: To determine the effect of sour flavor and cold temperature on oral transit time during swallowing. METHODS: Participants were 52 subjects (28 male and 24 female) with ages between 50 and 80 years (median=66 years), after ischemic stroke involving right or left side damage and mild to moderate oropharyngeal dysphagia. Videofluoroscopy was performed to analyze the swallowing times. Each subject was assessed during swallowing of a paste consistency bolus offered in 5 ml spoons, with a total of four different stimuli (natural, cold, sour and sour-cold). After the exam, the oral transit time was measured using specific software. The oral transit time (starting at the beginning of the bolus movement in the mouth) and the total oral transit time (starting at the moment that the bolus is placed in the mouth) were measured. RESULTS: The association between sour and cold stimuli caused a significant decrease of oral transit time and total oral transit time. CONCLUSION: Sour flavor and cold temperature reduced oral transit time in stroke patients.

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