Tongue movement of swallowing food with different viscosities in healthy adults: an ultrasound study
10.3969/j.issn.1006-9771.2022.11.016
- VernacularTitle:吞咽不同黏度食物时健康成年人舌运动的超声研究
- Author:
Jingfang WU
1
;
Xuemei LI
1
;
Yongxue YUAN
2
;
Fang LI
3
Author Information
1. Department of Ultrasound, Beijing Bo'ai Hospital, Chinese Rehabilitation Research Center, Beijing 100068, China
2. Department of Otolaryngology, Beijing Bo'ai Hospital, Chinese Rehabilitation Research Center, Beijing 100068, China
3. Department of Neurology, Beijing Bo'ai Hospital, Chinese Rehabilitation Research Center, Beijing 100068, China
- Publication Type:Journal Article
- Keywords:
tongue movement;
swallowing function;
ultrasound
- From:
Chinese Journal of Rehabilitation Theory and Practice
2022;28(11):1355-1359
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo investigate the tongue movement of swallowing food with different volumes and viscosities in healthy adults by B/M ultrasound. MethodsFrom November 1, 2021 to April 15, 2022, 61 healthy adults were recruited from those who underwent ultrasound examination in Beijing Bo'ai Hospital. The objects were ask to swallow 5 mL water, 15 mL water, 5 mL semi-liquid yogurt and 5 mL solid yogurt. Then B/M ultrasound was used to record the phase I time, phase II time, maximum amplitude and maximum velocity of tongue movement. ResultsThe phase I time was the least as swallowing 5 mL water (|Z| > 3.871, P < 0.001). The phase II time was less asswallowing 5 mL water than that of swallowing 15 mL water and 5 mL semi-liquid yogurt (|Z| > 2.61, P < 0.001). The maximum amplitude of tongue movement was the most as swallowing 15 mL water (|Z| > 8.888, P < 0.001). There was no significant difference in the maximum velocity of tongue movement among the four swallowing tasks (χ2 = 0.833, P > 0.05). ConclusionFood of different viscosities and different volumes can affect tongue movement. The use of B/M ultrasound is an easy, radiation-free and cost-effective method for the assessment of swallowing.
