Análise quantitativa da deglutição de parkinsonianos pré e pós-riboflavina

• Autor(a) principal: Silvério, Carolina Castelli [UNIFESP]
• Data de Publicação: 2014
• Outros Autores: Coimbra, Cicero Galli [UNIFESP], Chiari, Brasilia Maria [UNIFESP], Lederman, Henrique Manoel [UNIFESP], Gonçalves, Maria Inês Rebelo [UNIFESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://dx.doi.org/10.1590/1982-021620142312; http://repositorio.unifesp.br/handle/11600/8536
• topic: Deglutition; Deglutition Disorders; Parkinson Disease; Riboflavin; Fluoroscopy; Deglutição; Transtornos de Deglutição; Doença de Parkinson; Riboflavina; Fluoroscopia

Purposeto verify the quantitative changes in the swallowing dynamics in patients with Parkinson´s disease submitted to treatment with riboflavin, red meat and poultry removed during one year period. Methodsixteen patients with Parkinson´s disease participated in the study; the mean age was 67.25 years, the mean degree of disease severity was II to III, and the mean time since the diagnosis of the disease was 3.5 years. Videofluoroscopic evaluations were performed before and one year after treatment with riboflavin and diet with restriction of read meat and poultry. Analyzed werepresence of complaints related to swallowing and quantitative analyses of swallowing includind computerized measurements of hyoid bone and cricoid cartilage displacement, opening of the superior esophageal sphincter and pharyngeal constriction. Resultdecrease of complaints was observed after administration of riboflavin. About the quantitative measures after riboflavin, there were a increase in the opening of the superior esophageal sphincter for all consistencies offered, an increase in the pharyngeal constriction for the thickened liquid, a reduction in the hyoide bone displacement, and an increase or a reduction in the cricoid cartilage displacement for each consistency, with significant reduction for the liquid. Conclusionquantitative measurements made in the movement of organs associated with swallowing showed no significant differences between pre-and post-riboflavin, and red meat and poultry removed.