Sour taste and cold temperature in the oral phase of swallowing in patients after stroke
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , , , , , , |
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. |
id |
SBFA-1_9ac608c9a1986e5968a05d1b1715b039 |
---|---|
oai_identifier_str |
oai:scielo:S2317-17822013000200012 |
network_acronym_str |
SBFA-1 |
network_name_str |
CoDAS |
repository_id_str |
|
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 |
_version_ |
1752122439920254976 |