Temperature acceleration in cold oral stimulation

Selinger, Marilyn; Prescott, Thomas E.; Hoffman, Irwin

doi:10.1007/bf00714591

Cited by 15 publications

(11 citation statements)

References 13 publications

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“…The chilling effect imposed by a laryngeal mirror might have been too small to be detected in this study. The temperature of a small probe moved from ice to the oral mucosa has been shown to increase significantly within a few seconds (10). However, in the present study there is no reason to believe that the mirror temperature, and hence the results, differed systematically.…”

Section: Discussioncontrasting

confidence: 63%

Thermal Oral-Pharyngeal Stimulation and Elicitation of Swallowing

Bove

Månsson²,

Eliasson³

1998

Acta Oto-Laryngologica

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The influence of thermal stimulation of the oral and pharyngeal mucosa on the elicitation of swallowing was studied in 14 healthy volunteers. The Repeated Dry Swallowing Test was used to study the ability to elicit swallows. The test consists of 11 manometrically recorded dry swallows performed at maximum speed. The time between swallows 1 and 11 (Swallowing Test Time) is considered a measure of the ease of eliciting the swallowing reflex. The study includes two controlled experiments, each consisting of an active test done immediately after a cold stimulus and a control done after a stimulus at body temperature. In one experiment the stimulus consisted of stimulation of the fauces with a laryngeal mirror and in the other of swallowing water. Each subject served as his or her own control. The order of the tests was randomized and the results read blindly. In the mirror experiment, the swallowing test times obtained after application of a cold laryngeal mirror did not differ significantly from those obtained after stimulation at body temperature. In the water experiment, swallowing test times were shorter after swallowing cold water compared to those after swallowing water at body temperature in 11 of the 14 volunteers (n.s.). The concept that swallowing is significantly facilitated by cold applied to the oral-pharyngeal mucosa was thus not supported by the present study. The importance of these findings is discussed.

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Section: Discussioncontrasting

confidence: 63%

Thermal Oral-Pharyngeal Stimulation and Elicitation of Swallowing

Bove

Månsson²,

Eliasson³

1998

Acta Oto-Laryngologica

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“…4). Probably because of clinical limitations, previous studies investigating thermal stimulation and swallowing focused mainly on the influences and physiologic mechanism of cold, rather than warm, stimuli on elicitation, rather than performance, of swallowing [13,15,28]. Videofluorographic analysis of liquid temperature on oropharyngeal swallowing indicated that 1 ml of cold liquid causes longer (compared to control) pharyngeal response times and longer (compared to control) laryngeal elevation in normal subjects [11].…”

Section: Discussionmentioning

confidence: 94%

Influences of Thermal and Gustatory Characteristics on Sensory and Motor Aspects of Swallowing

et al. 2006

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Two sets of experiments were conducted to examine the effects of two sensory modalities, temperature and taste, of foods on perceptual and motor aspects of swallowing in 20 young, healthy subjects (10 subjects for each experiment). A tasteless and odorless thickening agent was the basic testing material. The first experiment compared the swallowing of foods at four temperatures ranging from 5 degrees C to 50 degrees C. Food at 50 degrees C was more acceptable for swallowing than at 5 degrees C, 20 degrees C, or 35 degrees C. The suprahyoid muscles were less active during swallowing food at 50 degrees C compared with swallowing food at the other three temperatures. The second experiment compared foods with the five basic taste qualities (sweetness, saltiness, sourness, bitterness, and umami) with a tasteless food (dissolved in distilled water) to examine the influence of gustatory sensation. The sweet and tasteless foods were somewhat more acceptable for swallowing than the sour and bitter foods. However, none of the foods differentially altered the motor parameters of swallowing. Interactive influences of temperature and gustatory sensations of foods on swallowing are discussed.

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“…Logemann's original protocol of``chilling a laryngeal mirror in ice'' [11, p.136] prior to stimulation is useful for ease of clinical application. However, Selinger et al [26] have shown that a metal probe encased in an insulator made of ceramic is perceptibly neutral within six seconds after removing it from the ice. The rapid increase in temperature of common metal probes would virtually prohibit their use in any controlled study of the eects of cold application on swallowing.…”

mentioning

confidence: 99%

Effects of Mechanical, Cold, Gustatory, and Combined Stimulation to the Human Anterior Faucial Pillars

et al. 2003

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Tactile-Thermal Application (TTA) is a therapy technique designed to enhance the swallowing response in persons with dysphagia. In this study, TTA was broken down into each component stimulus (i.e., Cold, Mechanical, Gustatory), and all combinations thereof, to study the effects of each condition on measurable parameters of the normal human swallow response. Using surface electromyography (EMG), latency to swallow-specific activity and duration of submental EMG activity were measured to examine the following questions: (1) Are there stimulus-dependent differences in onset latencies and contraction durations of the submental muscle activity? (2) Which stimulus components are responsible for this response? (3) How long do the effects of stimulation last on the response? (4) Are there response differences according to age and gender? Between-subjects multivariate analysis of variance showed that the main effects for Treatment, Gender, and Age were significant. Latency to swallow-specific activity was significantly shorter following Mechanical + Cold + Gustatory condition compared to No Stimulation. The effect of stimulation on the swallow response lasted for only one swallow.

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Temperature acceleration in cold oral stimulation

Cited by 15 publications

References 13 publications

Thermal Oral-Pharyngeal Stimulation and Elicitation of Swallowing

Thermal Oral-Pharyngeal Stimulation and Elicitation of Swallowing

Influences of Thermal and Gustatory Characteristics on Sensory and Motor Aspects of Swallowing

Effects of Mechanical, Cold, Gustatory, and Combined Stimulation to the Human Anterior Faucial Pillars

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