The influence of bolus volume and viscosity on anterior lingual force during the oral stage of swallowing

Abstract

The influence of bolus volume and viscosity on the distribution of anterior lingual force during the oral stage of swallowing was investigated using a new force transducer technology. The maximum force amplitudes from 5 normal adults were measured simultaneously at the mid-anterior, right, and left lateral tongue margins during 10 volitional swallows of 5-, 10-, and 20-ml volumes of water, applesauce, and pudding. Results indicated significant increases in peak force amplitude as viscosity increased. Volume did not significantly influence maximum lingual force amplitudes. Individual subjects demonstrated consistent patterns of asymmetrical force distribution across the lingual margins tested. The results suggest that bolus-specific properties influence the mechanics of oral stage lingual swallowing. This finding has important clinical implications in the assessment and treatment of dysphagic individuals.

Biomechanics of human tongue movement during bolus compression and swallowing

“…Previous studies of the effects of bolus volume on tongue pressure during swallowing also emphasized that bolus volume affected neither peak amplitude nor duration of tongue pressure (29,30), perhaps because the total number of swallows increased with increasing volume and with the number of squeezes until first swallow.…”

Determination of a Suitable Shear Rate for Thickened Liquids Easy for the Elderly to Swallow

“…Thickening agents may promote safer swallowing as they lower the risk of aspiration (Kuhlemeier et al, 2001). Compared to thin liquids, thickened liquids are associated with higher values of some swallowing parameters, such as the total swallowing duration (Chi-Fishman and Sonies, 2002), number of swallowing movements (Hamlet et al, 1996), and peak lingual force amplitude (Miller and Watkin, 1996); however, the range of liquid viscosity suitable for dysphagic patients remains unclear.…”

“…Thickening agents may promote safer swallowing as they lower the risk of aspiration (Kuhlemeier et al, 2001). Compared to thin liquids, thickened liquids are associated with higher values of some swallowing parameters, such as the total swallowing duration (Chi-Fishman and Sonies, 2002), number of swallowing movements (Hamlet et al, 1996), and peak lingual force amplitude (Miller and Watkin, 1996); however, the range of liquid viscosity suitable for dysphagic patients remains unclear.In Japan, thickeners in a dry mix powder form are used to provide instant viscosity to liquids, and the products formed are called "TOROMI". Although Japanese people favor thinner liquids, clinical staff prepare thicker TOROMI to prevent aspiration in dysphagic patients; however, they are often unsure how to adjust the liquid consistency for each individual dysphagic patient.…”

“…The parameters used to describe the thickness of materials include viscosity, viscoelasticity, fluid density, and yield stress. Although it is not clear to what extent these parameters contribute to the ease of swallowing, stickiness, and perception of viscosity, we utilized viscosity in this study because it is widely used for the evaluation of parameters in the NDD (National Dysphagia Diet Task Force, 2002) and other dysphagia studies (Hamlet et al, 1996;Miller and Watkin, 1996;Chi-Fishman and Sonies, 2002;Takahashi et al, 2003;Kumagai et al, 2009). The study of the oral shear rate of thickened liquids, pioneered by Wood (1968) and subsequently extended by Shama and Shearman (1973), utilizes sensory and instrumental methods of texture evaluation.…”

Modified method for preparation of Halubai—an Indian traditional sweet

“…It was observed that ragi (0.47-0.51) and wheat (0.55-0.58) Halubai samples had higher adhesiveness compared to rice (0.21-0.22) samples. In other words, ragi and wheat samples required comparatively more work (mastication) when these samples were manipulated in the mouth between the molars (Miller and Watkin 1996).…”