The effects of cold, touch, and chemical stimulation of the anterior faucial pillar on human swallowing

Kaatzke-McDonald, Monika; Post, Elizabeth J.; Davis, Pamela J.

doi:10.1007/bf00366386

Cited by 86 publications

(58 citation statements)

References 44 publications

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“…This is likely to be a greater problem in the stroke group due to impaired comprehension of the task. Such difficulties have not been generally acknowledged in other studies of oral and pharyngeal sensation [8,9,33]. An alternative explanation for our findings is that stroke patients genuinely have more rapid appreciation of electrical stimulation of oral structures as opposed to controls.…”

Section: Discussioncontrasting

confidence: 47%

“…These changes were in the opposite direction to that expected if oral sensation was impaired after stroke. No statistically significant evidence of reduction of sensory thresholds could be found following tactile or thermal stimulation, interventions that have been suggested to enhance sensation [32,33]. Assessing oral or pharyngeal sensation after stroke is fraught with difficulty.…”

Section: Discussionmentioning

confidence: 99%

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Swallowing Abnormalities after Acute Stroke: A Case Control Study

et al. 1999

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Dysphagia is a common and potentially fatal complication of acute stroke. However, the underlying pathophysiology, especially the relative importance of motor and sensory dysfunction, remains controversial. We conducted a case control study of 23 acute stroke patients (mean age = 72 yr) at a median of 6 days post-stroke and 15 healthy controls (mean age = 76 yr). We used novel methods to assess swallowing in detail, including a timed videoendoscopic swallow study and oral sensory threshold testing using electrical stimulation. Vocal cord mobility and voluntary pharyngeal motor activity were impaired in the stroke group compared with the controls (p = 0.01 and 0.03). There was a delay during swallowing in the time to onset of epliglottic tilt in the stroke group, particularly for semisolids (p = 0.02) and solids (p = 0.01), consistent with a delay in initiation of the swallow. Sensory thresholds were not increased in the stroke group compared with controls. We conclude that pharyngeal motor dysfunction and a delay in swallow initiation are common after acute stroke. Vocal cord mobility is reduced, and this may result in reduced airway protection. We found no evidence to support the hypothesis that oropharyngeal sensory dysfunction is common after acute stroke.

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Section: Discussioncontrasting

confidence: 47%

Section: Discussionmentioning

confidence: 99%

Swallowing Abnormalities after Acute Stroke: A Case Control Study

et al. 1999

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“…Estudo com indivíduos pós-AVE, que apresentavam disfagia orofaríngea, evidenciou que a aplicação térmica (fria) no pilar das fauces com espelho laríngeo, antes do indivíduo deglutir o bolo, levou a um tempo de trânsito orofaríngeo menor que o grupo que não recebeu o referido estímulo 23 . Sugere-se a existên-cia de receptores térmicos no pilar das fauces os quais evocam a deglutição quando estimulados por toques frios e aumentam a resposta faríngea 24 . Em estudo com indivíduos jovens, já saudáveis, a variação da temperatura também evidenciou diferenças sobre os aspectos da deglutição, tanto sensorial como motor 25 .…”

Section: Revisão De Literaturaunclassified

Reabilitação em disfagia orofaríngea neurogênica: sabor azedo e temperatura fria

et al. 2008

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REsuMOTema: reabilitação em disfagia orofaríngea neurogênica Objetivo: apresentar revisão de literatura sobre os controles neurofisiológicos da deglutição orofaríngea e a influência do sabor azedo e da temperatura fria no mecanismo da deglutição. Conclusão: quanto à questão do controle central da deglutição, ainda existem controvérsias em relação ao sabor azedo e a temperatura fria. Esses dois parâmetros provocam mudanças na dinâmica da deglutição, podendo trazer benefícios aos indiví-duos acometidos por disfagia orofaríngea neurogênica. Porém, tais achados sugerem a necessidade de investigações futuras com populações randomizadas. . A incidência eleva-se para 90% com avaliação videofluoroscó-pica da deglutição orofaríngea. A maior sensibilidade do exame videofluoroscópico da deglutição permite detectar tanto as formas mais leves de disfagia orofaríngea, caracterizadas por alterações orais dificilmente visualizadas pela avaliação fonoaudiológica clínica 2 , quanto as alterações faríngeas. Os distúrbios da deglutição são definidos como disfagia orofaríngea quando apresentam sinais e sintomas específicos, caracterizados por alterações em qualquer fase e/ou entre as etapas da dinâmica da deglutição, podendo ser congênito ou adquirido após comprometimento neurológico, com prejuízo dos aspectos nutricionais, hidratação, função pulmonar e integração social do indivíduo 3 . A reabilitação na disfagia orofaríngea tem utilizado técnicas fonoaudiológicas que envolvem o sabor azedo e a temperatura fria, com o intuito de aumentar a modulação oral e a resposta faríngea da deglutição 3 . Este estudo tem como objetivo apresentar revisão de literatura sobre os controles neurofisioló-gicos da deglutição orofaríngea e a influência do sabor azedo e da temperatura fria no mecanismo da deglutição. DEsCRITOREs

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“…Kaatzke-McDonald et al (15) suggested the existence of thermo-receptive receptors at the pillars of fauces, which evoke swallowing when stimulated by a cold touch. There are controversies in the literature about healthy individuals (1) .…”

Section: Introductionmentioning

confidence: 99%

The influence of sour taste and cold temperature in pharyngeal transit duration in patients with stroke

Cola

Gatto

Silva

et al. 2010

Arq. Gastroenterol.

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-Context -The effect of sour taste and food temperature variations in dysphagic patients has not been entirely clarified.Objective -To determine the effect of sour and cold food in the pharyngeal transit times of patients with stroke. Methods -Patients participating in this study were 30 right-handed adults, 16 of which were male and 14 were female, aged 41 to 88 (average age 62.3 years) with ictus varying from 1 to 30 days (median of 6 days). To analyze the pharyngeal transit time a videofluoroscopy swallow test was performed. Each patient was observed during swallow of a 5 mL paste bolus given by spoon, totaling four different stimuli (natural, cold, sour and cold sour), one at a time, room temperature (22°C) and cold (8°C) were used. Later, the tests were analyzed using specific software to measure bolus transit time during the pharyngeal phase. Results -The results showed that the pharyngeal transit time was significantly shorter during swallow of cold sour bolus when compared with other stimuli. Conclusion -Sour taste stimuli associated to cold temperature cause significant change in swallowing patterns, by shortening the pharyngeal transit time, which may lead to positive effects in patients with oropharyngeal dysphagia.

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The effects of cold, touch, and chemical stimulation of the anterior faucial pillar on human swallowing

Cited by 86 publications

References 44 publications

Swallowing Abnormalities after Acute Stroke: A Case Control Study

Swallowing Abnormalities after Acute Stroke: A Case Control Study

Reabilitação em disfagia orofaríngea neurogênica: sabor azedo e temperatura fria

The influence of sour taste and cold temperature in pharyngeal transit duration in patients with stroke

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