The Blind Scientists and the Elephant of Swallowing: A Review of Instrumental Perspectives on Swallowing Physiology

Steele, Catriona M.

doi:10.1111/jtxs.12101

Cited by 40 publications

(33 citation statements)

References 173 publications

(152 reference statements)

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“…High correlations obtained in Table demonstrate that astringency perception may be achieved at a rather wide range of speeds by the tongue moving against the hard palate. Recent studies on tongue movement highlight the importance of the speed of movement in the oral cavity (Maksimović‐Damjanović and Bult ; Steele ). However, the results in this study have to be interpreted with caution since the surface properties of the tribology device are different from the oral cavity, in particular the stainless steel sliding probe.…”

Section: Resultsmentioning

confidence: 99%

“Oral” Tribological Study on the Astringency Sensation of Red Wines

Brossard

Cai

Osorio

et al. 2016

Journal of Texture Studies

102

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Astringency is a specific oral sensation dominated by a dryness and puckering feeling and is one of the main quality factors for red wines, teas as well as some fruit products. Various hypotheses have been proposed to explain the mechanisms of the astringency sensation; however which prevails is still unknown. Here we used a tribological system to determine if the astringency is predominantly a physical perception. Mixtures of whole human saliva and typical astringent compounds such as tannins and red wines were evaluated for their lubrication behavior. Friction coefficient was measured over a wide range of lubrication speed. By comparing friction coefficient with human sensory results of astringency, a positive correlation was found. In particular the highest correlation was observed (R 2 5 0.93) at a sliding speed of 0.075 mm/s. Results from this work demonstrate that astringency of polyphenol-rich products is a sensory perception via a physical stimulus and can be quantified using tribology techniques. PRACTICAL APPLICATIONSThere is an increasing interest in sensory astringency, particularly its signaling process in oral cavity and the quantitative assessment of its intensity. This is due to the fact that astringency is an important quality characteristic which strongly influences consumer's acceptability for many polyphenol-rich foods. This research achieved the first experimental approach to sensory astringency determination on red wines by using a tribological technique. Results from this work positively confirm the hypothesis that astringency is a tactile sensation. The method established in this work provides a useful tool for efficient determination of astringent intensity both as industrial quality control and for the prediction of consumer's sensory perception.

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Section: Resultsmentioning

confidence: 99%

“Oral” Tribological Study on the Astringency Sensation of Red Wines

Brossard

Cai

Osorio

et al. 2016

Journal of Texture Studies

102

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“…Dysphagia, which refers to swallowing disorders in general, has various causes, such as brain damage, poststroke complications, Parkinson's disease, and trauma (Clavé et al, ). Approximately, 8% of the global population suffers from dysphagia (Steele, ). Dysphagia is a growing concern in the developed world due to the aging population.…”

Section: Introductionmentioning

confidence: 99%

“…A thickened diet is a common food‐based strategy to manage dysphagia. The underlying idea is that a viscous food bolus travels with lower velocity, thereby providing more time for the oropharyngeal apparatus to close (Moret‐Tatay, Rodríguez‐García, Martí‐Bonmatí, Hernando, & Hernández, ; Steele, ; Tashiro et al, ). However, highly viscous liquids require the exertion of more force by the tongue to push the bolus through which may increase the chances of postswallow residues (Clavé et al, ; Steele, ).…”

Section: Introductionmentioning

confidence: 99%

Shear and extensional rheology of commercial thickeners used for dysphagia management

Qazi

Wiklund

Altskär³

et al. 2017

Journal of Texture Studies

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Thickeners available for dysphagia management were characterized for extensional viscosity to improve the understanding of these thickeners in large scale deformation. Extensional deformation behavior was further explained by using microcopy as corresponding technique for better understanding of structure/rheology relationship. Moreover, the major challenge in capturing human swallowing process is the short transit times of the bolus flow (<1 s). Therefore, the ultrasound-based rheometry method; PUV+PD which measures the real-time flow curve in ∼50 ms was used in addition to classical shear rheometry. The two methods complimented each other indicating that the PUV+PD method can be applied to study the transient swallowing process which is part of our future research, where we are studying the flow properties of fluids in an in vitro swallowing tract.

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“…Measuring bolus motion in-vivo is extremely challenging (reviewed by Steele [13], Figure 1). Zhu et al [14] attempted to determine characteristic shear rates for a range of fluids and estimated 120 /s and 990 /s in the mesopharynx and hypopharynx respectively.…”

Section: Research In Swallowing and Rheologymentioning

confidence: 99%

A review of diet standardization and bolus rheology in the management of dysphagia

Hanson

2016

Current Opinion in Otolaryngology & Head and Neck Surgery

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Purpose: Texture modification is a widespread practice as a strategy for the management of dysphagia and can be very effective in individual cases. However, it is often performed in a qualitative, subjective manner and practices vary internationally according to multiple sets of national guidelines. This paper aims to identify best practice by reviewing the theory and practice of texture modification, focussing on recent advances. Recent findings:Instrumental assessment of texture modification in-vivo is challenging, but studies including rheology and perception have indicated that fluid viscosity is only one of many factors affecting texture modification in practice. Systematic reviews have identified a historical lack of high-quality clinical evidence, but recent controlled studies are beginning to identify positive and negative aspects of thickened fluids. Research and practice to date have been limited by the lack of control and standardisation of foods and drinks. However in 2015 a notfor-profit organisation, the International Dysphagia Diet Standardisation Initiative, has published a framework for texture modification from thin liquids to solid foods based on all the existing documentation and guidance, and the -limited-available clinical evidence. Summary:Rheology exists in the lab, however normal practice is often subjective or lacking control and standardisation. In the near future, cohesion of practice and the availability of practical standardisation tools may increase awareness and use of rheology. KeywordsDysphagia, Swallowing, Rheology, Viscosity, Texture modification Key points •The relationships between rheology and swallowing are beginning to be characterised using oral pressure sensing and videofluoroscopy, together with careful control of bolus rheology.• It is becoming clearer that viscosity alone is not sufficient to categorise texture modification.• Literature to date shows a trend for reduced aspiration with increased thickness of liquids, and increased residue with some thicker consistencies, however evidence is scarce.• An inconsistent approach to definition of texture modification techniques has been limiting the collation of a coherent evidence base.• A new international standard (IDDSI) has been created, drawing on available evidence and including practical objective measures.

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The Blind Scientists and the Elephant of Swallowing: A Review of Instrumental Perspectives on Swallowing Physiology

Cited by 40 publications

References 173 publications

“Oral” Tribological Study on the Astringency Sensation of Red Wines

“Oral” Tribological Study on the Astringency Sensation of Red Wines

Shear and extensional rheology of commercial thickeners used for dysphagia management

A review of diet standardization and bolus rheology in the management of dysphagia

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