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

Detalhes bibliográficos
Autor(a) principal: Gatto,Ana Rita
Data de Publicação: 2013
Outros Autores: Cola,Paula Cristina, Silva,Roberta Gonçalves da, Spadotto,André Augusto, Ribeiro,Priscila Watson, Schelp,Arthur Oscar, Carvalho,Lidia Raquel de, Henry,Maria Aparecida Coelho de Arruda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: CoDAS
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012
Resumo: 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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spelling Sour taste and cold temperature in the oral phase of swallowing in patients after strokeCitrusCold temperatureDeglutition disordersDeglutitionStrokePURPOSE: 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.Sociedade Brasileira de Fonoaudiologia2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012CoDAS v.25 n.2 2013reponame:CoDASinstname:Sociedade Brasileira de Fonoaudiologia (SBFA)instacron:SBFA10.1590/S2317-17822013000200012info:eu-repo/semantics/openAccessGatto,Ana RitaCola,Paula CristinaSilva,Roberta Gonçalves daSpadotto,André AugustoRibeiro,Priscila WatsonSchelp,Arthur OscarCarvalho,Lidia Raquel deHenry,Maria Aparecida Coelho de Arrudaeng2015-06-25T00:00:00Zoai:scielo:S2317-17822013000200012Revistahttps://www.codas.org.br/ONGhttps://old.scielo.br/oai/scielo-oai.phpcodas@editoracubo.com.br||revista@codas.org.br2317-17822317-1782opendoar:2015-06-25T00:00CoDAS - Sociedade Brasileira de Fonoaudiologia (SBFA)false
dc.title.none.fl_str_mv Sour taste and cold temperature in the oral phase of swallowing in patients after stroke
title Sour taste and cold temperature in the oral phase of swallowing in patients after stroke
spellingShingle Sour taste and cold temperature in the oral phase of swallowing in patients after stroke
Gatto,Ana Rita
Citrus
Cold temperature
Deglutition disorders
Deglutition
Stroke
title_short 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_sort Sour taste and cold temperature in the oral phase of swallowing in patients after stroke
author Gatto,Ana Rita
author_facet Gatto,Ana Rita
Cola,Paula Cristina
Silva,Roberta Gonçalves da
Spadotto,André Augusto
Ribeiro,Priscila Watson
Schelp,Arthur Oscar
Carvalho,Lidia Raquel de
Henry,Maria Aparecida Coelho de Arruda
author_role author
author2 Cola,Paula Cristina
Silva,Roberta Gonçalves da
Spadotto,André Augusto
Ribeiro,Priscila Watson
Schelp,Arthur Oscar
Carvalho,Lidia Raquel de
Henry,Maria Aparecida Coelho de Arruda
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Gatto,Ana Rita
Cola,Paula Cristina
Silva,Roberta Gonçalves da
Spadotto,André Augusto
Ribeiro,Priscila Watson
Schelp,Arthur Oscar
Carvalho,Lidia Raquel de
Henry,Maria Aparecida Coelho de Arruda
dc.subject.por.fl_str_mv Citrus
Cold temperature
Deglutition disorders
Deglutition
Stroke
topic Citrus
Cold temperature
Deglutition disorders
Deglutition
Stroke
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.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2317-17822013000200012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S2317-17822013000200012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fonoaudiologia
publisher.none.fl_str_mv Sociedade Brasileira de Fonoaudiologia
dc.source.none.fl_str_mv CoDAS v.25 n.2 2013
reponame:CoDAS
instname:Sociedade Brasileira de Fonoaudiologia (SBFA)
instacron:SBFA
instname_str Sociedade Brasileira de Fonoaudiologia (SBFA)
instacron_str SBFA
institution SBFA
reponame_str CoDAS
collection CoDAS
repository.name.fl_str_mv CoDAS - Sociedade Brasileira de Fonoaudiologia (SBFA)
repository.mail.fl_str_mv codas@editoracubo.com.br||revista@codas.org.br
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