Taste and Temperature in Swallowing Transit Time after Stroke

Detalhes bibliográficos
Autor(a) principal: Cola, Paula C. [UNESP]
Data de Publicação: 2012
Outros Autores: Gatto, Ana R., Silva, Roberta Gonçalves da [UNESP], Spadotto, André A., Ribeiro, Priscila W. [UNESP], Schelp, Arthur Oscar [UNESP], Carvalho, Lidia R. [UNESP], Henry, Maria Aparecida Coelho de Arruda [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1159/000339888
http://hdl.handle.net/11449/115460
Resumo: Background: Oropharyngeal dysphagia is common in individuals after stroke. Taste and temperature are used in dysphagia rehabilitation. The influence of stimuli, such as taste and temperature, on swallowing biomechanics has been investigated in both healthy individuals and in individuals with neurological disease. However, some questions still remain unanswered, such as how the sequence of offered stimuli influences the pharyngeal response. The goal of the present study was to determine the influence of the sequence of stimuli, sour taste and cold temperature, on pharyngeal transit time during deglutition in individuals after stroke. Methods: The study included 60 individuals with unilateral ischemic stroke, 29 males and 31 females, aged 41–88 years (mean age: 66.2 years) examined 0–50 days after ictus (median: 6 days), with mild to moderate oropharyngeal dysphagia. Exclusion criteria were hemorrhagic stroke patients, patients with decreased level of consciousness, and clinically unstable patients, as confirmed by medical evaluation. The individuals were divided into two groups of 30 individuals each. Group 1 received a nonrandomized sequence of stimuli (i.e. natural, cold, sour, and sour-cold) and group 2 received a randomized sequence of stimuli. A videofluoroscopic swallowing study was performed to analyze the pharyngeal transit time. Four different stimuli (natural, cold, sour, and sour-cold) were offered. The images were digitalized and specific software was used to measure the pharyngeal transit time. Since the values did not present regular distribution and uniform variances, nonparametric tests were performed. Results: Individuals in group 1 presented a significantly shorter pharyngeal transit time with the sour-cold stimulus than with the other stimuli. Individuals in group 2 did not show a significant difference in pharyngeal transit time between stimuli. Conclusions: The results showed that the sequence of offered stimuli influences the pharyngeal transit time in a different way in individuals after stroke and suggest that, when the sour-cold stimulus is offered in a randomized sequence, it can influence the response to the other stimuli in stroke patients. Hence, the sour-cold stimulus could be used as a therapeutic aid in dysphagic stroke patients.
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spelling Taste and Temperature in Swallowing Transit Time after StrokeBackground: Oropharyngeal dysphagia is common in individuals after stroke. Taste and temperature are used in dysphagia rehabilitation. The influence of stimuli, such as taste and temperature, on swallowing biomechanics has been investigated in both healthy individuals and in individuals with neurological disease. However, some questions still remain unanswered, such as how the sequence of offered stimuli influences the pharyngeal response. The goal of the present study was to determine the influence of the sequence of stimuli, sour taste and cold temperature, on pharyngeal transit time during deglutition in individuals after stroke. Methods: The study included 60 individuals with unilateral ischemic stroke, 29 males and 31 females, aged 41–88 years (mean age: 66.2 years) examined 0–50 days after ictus (median: 6 days), with mild to moderate oropharyngeal dysphagia. Exclusion criteria were hemorrhagic stroke patients, patients with decreased level of consciousness, and clinically unstable patients, as confirmed by medical evaluation. The individuals were divided into two groups of 30 individuals each. Group 1 received a nonrandomized sequence of stimuli (i.e. natural, cold, sour, and sour-cold) and group 2 received a randomized sequence of stimuli. A videofluoroscopic swallowing study was performed to analyze the pharyngeal transit time. Four different stimuli (natural, cold, sour, and sour-cold) were offered. The images were digitalized and specific software was used to measure the pharyngeal transit time. Since the values did not present regular distribution and uniform variances, nonparametric tests were performed. Results: Individuals in group 1 presented a significantly shorter pharyngeal transit time with the sour-cold stimulus than with the other stimuli. Individuals in group 2 did not show a significant difference in pharyngeal transit time between stimuli. Conclusions: The results showed that the sequence of offered stimuli influences the pharyngeal transit time in a different way in individuals after stroke and suggest that, when the sour-cold stimulus is offered in a randomized sequence, it can influence the response to the other stimuli in stroke patients. Hence, the sour-cold stimulus could be used as a therapeutic aid in dysphagic stroke patients.Universidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Filosofia e Ciências, Departamento de Fonoaudiologia, Marília, Av. Hygino Muzzi Filho 737, Vila Universitária, CEP 17005490, SP, BrasilDepartments of Surgery, Botucatu Medical School, UNESP, BotucatuDepartments of Neurology and Psychiatry, and Biostatistics, Botucatu Medical School, UNESP, BotucatuDepartments of Biostatistics, Botucatu Medical School, UNESP, BotucatuUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Filosofia e Ciências, Departamento de Fonoaudiologia, Marília, Av. Hygino Muzzi Filho 737, Vila Universitária, CEP 17005490, SP, BrasilUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Cola, Paula C. [UNESP]Gatto, Ana R.Silva, Roberta Gonçalves da [UNESP]Spadotto, André A.Ribeiro, Priscila W. [UNESP]Schelp, Arthur Oscar [UNESP]Carvalho, Lidia R. [UNESP]Henry, Maria Aparecida Coelho de Arruda [UNESP]2015-02-24T13:58:06Z2015-02-24T13:58:06Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article45-51application/pdfhttp://dx.doi.org/10.1159/000339888Cerebrovascular Diseases Extra, v. 2, n. 1, p. 45-51, 2012.1664-5456http://hdl.handle.net/11449/11546010.1159/000339888ISSN16645456-2012-02-01-45-51.pdf524838871650570952220235112860580000-0002-2016-3566Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCerebrovascular Diseases Extra0,628info:eu-repo/semantics/openAccess2024-08-16T15:45:06Zoai:repositorio.unesp.br:11449/115460Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-16T15:45:06Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Taste and Temperature in Swallowing Transit Time after Stroke
title Taste and Temperature in Swallowing Transit Time after Stroke
spellingShingle Taste and Temperature in Swallowing Transit Time after Stroke
Cola, Paula C. [UNESP]
title_short Taste and Temperature in Swallowing Transit Time after Stroke
title_full Taste and Temperature in Swallowing Transit Time after Stroke
title_fullStr Taste and Temperature in Swallowing Transit Time after Stroke
title_full_unstemmed Taste and Temperature in Swallowing Transit Time after Stroke
title_sort Taste and Temperature in Swallowing Transit Time after Stroke
author Cola, Paula C. [UNESP]
author_facet Cola, Paula C. [UNESP]
Gatto, Ana R.
Silva, Roberta Gonçalves da [UNESP]
Spadotto, André A.
Ribeiro, Priscila W. [UNESP]
Schelp, Arthur Oscar [UNESP]
Carvalho, Lidia R. [UNESP]
Henry, Maria Aparecida Coelho de Arruda [UNESP]
author_role author
author2 Gatto, Ana R.
Silva, Roberta Gonçalves da [UNESP]
Spadotto, André A.
Ribeiro, Priscila W. [UNESP]
Schelp, Arthur Oscar [UNESP]
Carvalho, Lidia R. [UNESP]
Henry, Maria Aparecida Coelho de Arruda [UNESP]
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade de São Paulo (USP)
dc.contributor.author.fl_str_mv Cola, Paula C. [UNESP]
Gatto, Ana R.
Silva, Roberta Gonçalves da [UNESP]
Spadotto, André A.
Ribeiro, Priscila W. [UNESP]
Schelp, Arthur Oscar [UNESP]
Carvalho, Lidia R. [UNESP]
Henry, Maria Aparecida Coelho de Arruda [UNESP]
description Background: Oropharyngeal dysphagia is common in individuals after stroke. Taste and temperature are used in dysphagia rehabilitation. The influence of stimuli, such as taste and temperature, on swallowing biomechanics has been investigated in both healthy individuals and in individuals with neurological disease. However, some questions still remain unanswered, such as how the sequence of offered stimuli influences the pharyngeal response. The goal of the present study was to determine the influence of the sequence of stimuli, sour taste and cold temperature, on pharyngeal transit time during deglutition in individuals after stroke. Methods: The study included 60 individuals with unilateral ischemic stroke, 29 males and 31 females, aged 41–88 years (mean age: 66.2 years) examined 0–50 days after ictus (median: 6 days), with mild to moderate oropharyngeal dysphagia. Exclusion criteria were hemorrhagic stroke patients, patients with decreased level of consciousness, and clinically unstable patients, as confirmed by medical evaluation. The individuals were divided into two groups of 30 individuals each. Group 1 received a nonrandomized sequence of stimuli (i.e. natural, cold, sour, and sour-cold) and group 2 received a randomized sequence of stimuli. A videofluoroscopic swallowing study was performed to analyze the pharyngeal transit time. Four different stimuli (natural, cold, sour, and sour-cold) were offered. The images were digitalized and specific software was used to measure the pharyngeal transit time. Since the values did not present regular distribution and uniform variances, nonparametric tests were performed. Results: Individuals in group 1 presented a significantly shorter pharyngeal transit time with the sour-cold stimulus than with the other stimuli. Individuals in group 2 did not show a significant difference in pharyngeal transit time between stimuli. Conclusions: The results showed that the sequence of offered stimuli influences the pharyngeal transit time in a different way in individuals after stroke and suggest that, when the sour-cold stimulus is offered in a randomized sequence, it can influence the response to the other stimuli in stroke patients. Hence, the sour-cold stimulus could be used as a therapeutic aid in dysphagic stroke patients.
publishDate 2012
dc.date.none.fl_str_mv 2012
2015-02-24T13:58:06Z
2015-02-24T13:58:06Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1159/000339888
Cerebrovascular Diseases Extra, v. 2, n. 1, p. 45-51, 2012.
1664-5456
http://hdl.handle.net/11449/115460
10.1159/000339888
ISSN16645456-2012-02-01-45-51.pdf
5248388716505709
5222023511286058
0000-0002-2016-3566
url http://dx.doi.org/10.1159/000339888
http://hdl.handle.net/11449/115460
identifier_str_mv Cerebrovascular Diseases Extra, v. 2, n. 1, p. 45-51, 2012.
1664-5456
10.1159/000339888
ISSN16645456-2012-02-01-45-51.pdf
5248388716505709
5222023511286058
0000-0002-2016-3566
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cerebrovascular Diseases Extra
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application/pdf
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instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
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