Taste and Temperature in Swallowing Transit Time after Stroke
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , |
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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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 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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 0,628 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
45-51 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
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Universidade Estadual Paulista (UNESP) |
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UNESP |
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UNESP |
reponame_str |
Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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1808128104638447616 |