The Effects of Viscosity on Oropharyngeal Phase .
- Author:
Tai Ryoon HAN
1
;
Hyung Ik SHIN
;
Jin Woo PARK
;
Il Chan PARK
Author Information
1. Department of Rehabilitation Medicine, Seoul National University College of Medicine.
- Publication Type:Original Article
- Keywords:
Videofluoroscopic swallowing study;
Viscosity;
Oral transit time;
Pharyngeal transit time
- MeSH:
Barium;
Deglutition;
Deglutition Disorders;
Diet;
Lycopersicon esculentum;
Viscosity*
- From:Journal of the Korean Academy of Rehabilitation Medicine
2001;25(2):236-240
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVE: The videofluoroscopic swallowing study (VFSS) has been accepted for standard method of dysphagia evaluations. But there is no research for oropharyngeal effects depending on the change of viscosity. METHOD: The 10 normal subjects without dysphagia symptom or history were participated. 4 test foods were selected according to viscosity which was measured by line spread test (LST); thick semiblended diet: LST 1 cm, Yoplait: LST 2.44 cm, tomato juice: LST 3.67 cm, 35% diluted barium: LST 4.15 cm. Each foods were swallowed 3 times during VFSS. We measured oral transit time (OTT), pharyngeal delay time (PDT), pharyngeal transit time (PTT), and cricopharyngeal opening time (CPOT) RESULTS: There was linear correlation between OTT and LST (cm)(r= 0.965, P<0.05). As the score of LST increased, PDT tended to increase linearly, but there was no statistical significance (r=0.949, P=0.509). PTT and CPOT had no significant correlation with viscosity. CONCLUSION: The viscosity affected OTT and PDT. The test foods of VFSS and dysphagia diet shoud be selected by viscosity measures.
