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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Fonoaudiologia
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| Series: | CoDAS |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012&lng=en&tlng=en |
| _version_ | 1819145162769563648 |
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| author | Ana Rita Gatto Paula Cristina Cola Roberta Gonçalves da Silva André Augusto Spadotto Priscila Watson Ribeiro Arthur Oscar Schelp Lidia Raquel de Carvalho Maria Aparecida Coelho de Arruda Henry |
| author_facet | Ana Rita Gatto Paula Cristina Cola Roberta Gonçalves da Silva André Augusto Spadotto Priscila Watson Ribeiro Arthur Oscar Schelp Lidia Raquel de Carvalho Maria Aparecida Coelho de Arruda Henry |
| author_sort | Ana Rita Gatto |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T12:53:39Z |
| format | Article |
| id | doaj.art-ebb164637c674b96a3135b9e4a24bf45 |
| institution | Directory Open Access Journal |
| issn | 2317-1782 |
| language | English |
| last_indexed | 2024-12-22T12:53:39Z |
| publisher | Sociedade Brasileira de Fonoaudiologia |
| record_format | Article |
| series | CoDAS |
| spelling | doaj.art-ebb164637c674b96a3135b9e4a24bf452022-12-21T18:25:11ZengSociedade Brasileira de FonoaudiologiaCoDAS2317-1782252163167S2317-17822013000200012Sour taste and cold temperature in the oral phase of swallowing in patients after strokeAna Rita Gatto0Paula Cristina Cola1Roberta Gonçalves da Silva2André Augusto Spadotto3Priscila Watson Ribeiro4Arthur Oscar Schelp5Lidia Raquel de Carvalho6Maria Aparecida Coelho de Arruda Henry7Universidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaPURPOSE: 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012&lng=en&tlng=encitruscold temperaturedeglutition disordersdeglutitionstroke |
| spellingShingle | Ana Rita Gatto Paula Cristina Cola Roberta Gonçalves da Silva André Augusto Spadotto Priscila Watson Ribeiro Arthur Oscar Schelp Lidia Raquel de Carvalho Maria Aparecida Coelho de Arruda Henry Sour taste and cold temperature in the oral phase of swallowing in patients after stroke CoDAS citrus cold temperature deglutition disorders deglutition stroke |
| title | Sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| title_full | Sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| title_fullStr | Sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| title_full_unstemmed | Sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| title_short | Sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| title_sort | sour taste and cold temperature in the oral phase of swallowing in patients after stroke |
| topic | citrus cold temperature deglutition disorders deglutition stroke |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012&lng=en&tlng=en |
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