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Okubo M, Morishita M, Odani T, Sakaguchi H, Kikutani T, Kokabu S. The importance of taste on swallowing function. Front Nutr 2024; 11:1356165. [PMID: 38385009 PMCID: PMC10879290 DOI: 10.3389/fnut.2024.1356165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Accepted: 01/26/2024] [Indexed: 02/23/2024] Open
Abstract
The world's population is aging. Pneumonia is the leading cause of death among the older adults, with aspiration pneumonia being particularly common. Aspiration pneumonia is caused by a decline in swallowing function. Causes can include age-related sarcopenia of swallowing muscles, cognitive decline, cerebrovascular and other diseases or even changes in individual taste preference. Currently, the main treatment approach for dysphagia is resistance training of swallowing-related muscles. This approach has not been effective and establishment of novel methods are required. In this review, we introduce and discuss the relationship between taste, taste preference, carbonation and swallowing function. Taste and preference improve swallowing function. Recently, it has been shown that a carbonated beverage that combines the functionality of a thickening agent, the appeal of taste, and the stimulation of carbonation improves swallowing function. This may be very useful in the recovery of swallowing function. It is important to note that deliciousness is based not only on taste and preference, but also on visual information such as food form. Umami taste receptors are expressed not only in taste buds but also in skeletal muscle and small intestine. These receptors may be involved in homeostasis of the amino acid metabolic network, i.e., the process of amino acid ingestion, intestine absorption, and storage in skeletal muscle. Proper stimulation of umami receptors in organs other than taste buds may help maintain nutritional status and muscle mass. Umami receptors are therefore a potential therapeutic target for dysphagia.
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Affiliation(s)
- Masahiko Okubo
- Department of Dentistry and Oral Surgery, Ongata Hospital, Hachioji, Tokyo, Japan
| | - Motoyoshi Morishita
- Department of Physical Therapy, Faculty of Rehabilitation, Reiwa Health Sciences University, Fukuoka, Japan
| | - Tomoko Odani
- Department of Dentistry, Kawaguchi Cupola Rehabilitation Hospital, Kawaguchi, Saitama, Japan
| | - Hideo Sakaguchi
- Department of Dentistry, Ryohoku Hospital, Hachioji, Tokyo, Japan
| | - Takeshi Kikutani
- Division of Clinical Oral Rehabilitation, Nippon Dental University Graduate School of Life Dentistry, Iidabashi, Tokyo, Japan
| | - Shoichiro Kokabu
- Division of Molecular Signaling and Biochemistry, Kyushu Dental University, Kitakyushu, Japan
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2
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Akolawole JS, Okoye PAC, Omokpariola D. Effect of storage on the levels of sodium benzoate in soft drinks sold in some Nigerian market with exposure and health risk assessment. Environ Anal Health Toxicol 2022; 37:e2022030-0. [PMID: 36916043 PMCID: PMC10014745 DOI: 10.5620/eaht.2022030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022] Open
Abstract
Soft drinks consumption is still a controversial issue for public health and public policy, as the influence storage condition impacts taste, color and shelf life. In all, fifty (50) soft drinks samples, acquired from Enugu, Aba, Asaba, Onitsha and Owerri markets in Nigeria, were subjected to four different storage conditions namely: room temperature (RT), refrigerated (RF), 40 °C and 60 °C for 15 days after which they were analyzed for sodium benzoate concentration using HPLC - UV/Vis detector. The results showed on the average that at RT and RF, soft drinks from Aba had the highest concentration of sodium benzoate (98.7 mg/L and 112.9 mg/L) respectively while samples from Asaba had least concentration of 39.9 mg/L and 38.1 mg/L. At increased temperature of 40 °C, the concentration of sodium benzoate increased generally across the sample, while at 60 °C, the levels in all the samples analyzed were either reduced to less than 50% or below detection level, which suggest that degradation of sodium benzoate at this elevated temperature could result in benzene formation, which is a known carcinogen. Carcinogenic and non-carcinogenic risk assessment showed that children are at risk compared to adults due to higher sodium benzoate daily intake leading to high rate of hyperactivity in correlation to malaise.
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Affiliation(s)
- Joseph Segun Akolawole
- Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Anambra State Nigeria.,Agulu Central Laboratory, National Agency for Food Drug Administration and Control, Agulu, Anambra State, Nigeria
| | | | - Daniel Omokpariola
- Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Anambra State Nigeria.,Quality Unit, OCP Africa Fertilizer Nigeria Limited, Maitama, Abuja, Nigeria
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Effects of Food and Liquid Properties on Swallowing Physiology and Function in Adults. Dysphagia 2022; 38:785-817. [PMID: 36266521 DOI: 10.1007/s00455-022-10525-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 09/22/2022] [Indexed: 11/03/2022]
Abstract
Foods and liquids have properties that are often modified as part of clinical dysphagia management to promote safe and efficient swallowing. However, recent studies have questioned whether this practice is supported by the evidence. To address this, a scoping review was conducted to answer the question: "Can properties of food and liquids modify swallowing physiology and function in adults?" Online search in six databases yielded a set of 4235 non-duplicate articles. Using COVIDENCE software, two independent reviewers screened the articles by title and abstract, and 229 full-text articles were selected for full-text review. One-hundred eleven studies met the inclusion criteria for qualitative synthesis and assessment of risk of bias. Three randomized controlled trials and 108 non-randomized studies were analyzed. Large amounts of variability in instrumental assessment, properties of food and liquids, and swallowing measures were found across studies. Sour, sweet, and salty taste, odor, carbonation, capsaicin, viscosity, hardness, adhesiveness, and cohesiveness were reported to modify the oral and pharyngeal phase of swallowing in both healthy participants and patients with dysphagia. Main swallow measures modified by properties of food and liquids were penetration/aspiration, oral transit time, lingual pressures, submental muscle contraction, oral and pharyngeal residue, hyoid and laryngeal movement, pharyngeal and upper esophageal sphincter pressures, and total swallow duration. The evidence pooled in this review supports the clinical practice of food texture and liquid consistency modification in the management of dysphagia with the caveat that all clinical endeavors must be undertaken with a clear rationale and patient-specific evidence that modifying food or liquid benefits swallow safety and efficiency while maintaining quality of life.
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Michou E, Hamdy S. Reversal of the effects of focal suppression on pharyngeal corticobulbar tracts by chemesthesis coupled with repeated swallowing. Neurogastroenterol Motil 2022; 34:e14286. [PMID: 34729879 DOI: 10.1111/nmo.14286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/27/2021] [Accepted: 10/12/2021] [Indexed: 02/08/2023]
Abstract
BACKGROUND Previous reports suggested the potential benefit of chemesthesis in the form of carbonated water (CW) integrated within dysphagia rehabilitation protocols. Here, we examined the effects of CW within a repeated swallowing protocol following focal suppression to pharyngeal cortical representation as a prelude to its application in dysphagic patients. METHODS Fourteen healthy volunteers participated in a 3-arm study. Each participant underwent baseline corticobulbar pharyngeal and thenar motor-evoked potential (MEP) measurements with Transcranial Magnetic Stimulation (TMS). Subjects were then conditioned with 1Hz repetitive (r)TMS to induce focal unilateral suppression of the corticopharyngeal hotspot before randomization to each of three arms with 40 swallows of CW, non-CW and saliva swallowing on separate days. Corticobulbar and thenar MEPs were collected for up to 1 h and analyzed using repeated measures (rm)ANOVA. RESULTS A 2-way rmANOVA for Intervention x Time showed a significant effect of Intervention (F(1,13) = 7.519, p = 0.017) in both ipsi- and contra-lesional corticopharyngeal projections. Carbonation showed superiority in facilitating change by increasing pharyngeal cortical MEPs compared to non-CW (z = -3.05, p = 0.002) and saliva swallowing (z = -2.6, p = 0.008). No change in thenar representation (control) was observed nor in MEP latencies from both pharyngeal and thenar musculature. CONCLUSIONS We conclude that interventional paradigms with CW have the capacity to reverse the effects of a focal suppression with 1Hz rTMS more strongly than non-CW or saliva swallowing alone, producing site specific bi-hemispheric changes in corticopharyngeal excitability. Our data suggest that carbonation produces the effects through a mainly cortical mechanism.
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Affiliation(s)
- Emilia Michou
- Division of Diabetes, Endocrinology and Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine and Health, Clinical Sciences Building, Salford Royal Hospital, University of Manchester, Salford, UK.,Department of Speech and Language Therapy, School of Health Rehabilitation Sciences, University of Patras, Patras, Greece
| | - Shaheen Hamdy
- Division of Diabetes, Endocrinology and Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine and Health, Clinical Sciences Building, Salford Royal Hospital, University of Manchester, Salford, UK
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Nagano A, Maeda K, Shimizu A, Murotani K, Mori N. Effects of Carbonation on Swallowing: Systematic Review and Meta-Analysis. Laryngoscope 2022; 132:1924-1933. [PMID: 35038167 DOI: 10.1002/lary.30019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/29/2021] [Accepted: 01/04/2022] [Indexed: 12/19/2022]
Abstract
OBJECTIVES The effectiveness of the use of carbonation in preventing penetration/aspiration or enhancing swallowing function in adults remains unclear. This systematic review aimed to evaluate the effectiveness of carbonation on improving swallowing function in adult subjects. METHODS Literature published before March 2021 was inspected using MEDLINE, CINAHL, Web of Science Core Collection, The Cochrane Library, Cochrane Central Register of Controlled Trials, and Ichushi-web databases. We searched for intervention studies or randomized control trials considering the effects of carbonated liquids on swallowing function. The risk of bias was assessed using the Cochrane tool for assessing the risk of bias for randomized controlled trials and the Risk of Bias Assessment Tool for Nonrandomized Studies. RESULTS The systematic review identified 19 studies with a total of 586 participants. The effects of carbonation on swallowing function are diverse. Overall, most studies showed that carbonation promotes swallowing function compared to other liquids. Five studies were included in the quantitative synthesis. Meta-analysis showed that carbonated liquids prevent aspiration (risk difference [RD] -0.27%, 95% confidence interval [CI] -0.44 to -0.10; I2 = 0%; number needed to treat 3.8, 95% CI 2.2 to 15.0; moderate quality of evidence) when compared to noncarbonated thin liquids. Carbonated liquids also increased the duration of swallowing apnea than did noncarbonated liquids (standardized mean difference 0.25 (mean difference 0.36 seconds), 95% CI 0.03 to 0.47; I2 = 0%; low quality of evidence). CONCLUSIONS Carbonation had favorable effects on swallowing function. Further in-depth studies are needed to clarify the benefits of carbonation. LEVEL OF EVIDENCE NA Laryngoscope, 2022.
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Affiliation(s)
- Ayano Nagano
- Department of Nursing, Nishinomiya Kyoritsu Neurosurgical Hospital, Nishinomiya, Japan
- Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Nagakute, Japan
| | - Keisuke Maeda
- Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Nagakute, Japan
- Department of Geriatric Medicine, Hospital, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Akio Shimizu
- Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Nagakute, Japan
- Department of Nutrition, Hamamatsu City Rehabilitation Hospital, Shizuoka, Japan
| | | | - Naoharu Mori
- Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Nagakute, Japan
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Shapira-Galitz Y, Levy A, Madgar O, Shpunt D, Zhang Y, Wang B, Wolf M, Drendel M. Effects of carbonation of liquids on penetration-aspiration and residue management. Eur Arch Otorhinolaryngol 2021; 278:4871-4881. [PMID: 34292401 PMCID: PMC8297430 DOI: 10.1007/s00405-021-06987-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 07/06/2021] [Indexed: 12/23/2022]
Abstract
Objective Carbonation as a sensory enhancement strategy for prevention of aspiration of thin liquids has not been thoroughly studied. The aim of our study was to examine the effect of carbonation on penetration–aspiration and pharyngeal residue in dysphagia patients using Fiber-Optic Endoscopic Evaluation of Swallowing (FEES) and to identify parameters associated with a response to carbonation. Methods A cross-sectional study of patients undergoing FEES in a dysphagia clinic. Patients were offered 100 cc of dyed water. Penetration–aspiration was scored using the penetration–aspiration scale (PAS). Residue was scored using the Yale Pharyngeal Residue Severity Rating Scale (YPR-SRS). Patients with a PAS ≥ 2 for water were subsequently offered 100 cc of carbonated water. PAS, YPR-SRS and residue clearance were compared between thin and carbonated liquids. Multivariate logistic regression analysis was used to identify predictors for good response to carbonation. Results 84 patients were enrolled, 77.4% males, with diverse dysphagia etiologies (58.3% neurogenic, 11.9% radiation-induced, 23.8% deconditioning-induced, and 6% neck surgery induced). Median PAS was 7 (IQR 4–8) for thin liquids and 4.5 (IQR 2–8) for carbonated liquids (P = 0.0001). YPR-SRS was reduced for carbonated compared to thin liquids in the vallecula (1.58 ± 0.83 vs 1.76 ± 0.93, P = 0.001) and piriform sinuses (1.5 ± 0.87 vs 1.67 ± 0.9, P = 0.002). 31 patients had improvement in PAS with carbonation. Deconditioning as a dysphagia etiology was found to predict good response to carbonation on multivariate logistic regression analysis. Conclusion Carbonation may prevent aspiration and improve residue management for some patients with dysphagia for liquids. Level of evidence IV.
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Affiliation(s)
- Yael Shapira-Galitz
- Otolaryngology-Head and Neck Surgery Department, Kaplan Medical Center, #1 Pasternak St., Rehovot, Israel. .,Hadassah School of Medicine, Hebrew University of Jerusalem, Jerusalem, Israel.
| | - Audrey Levy
- The Hearing, Speech and Language Center, The Chaim Sheba Medical Center, Tel Hashomer, Israel
| | - Ory Madgar
- Otorhinolaryngology-Head and Neck Surgery Department, The Chaim Sheba Medical Center, Tel Hashomer, Israel.,The Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Dina Shpunt
- The Hearing, Speech and Language Center, The Chaim Sheba Medical Center, Tel Hashomer, Israel
| | - Yan Zhang
- Division of Statistics, Department of Population Health, New York University School of Medicine, New York, NY, USA
| | - Binhuan Wang
- Division of Statistics, Department of Population Health, New York University School of Medicine, New York, NY, USA
| | - Michael Wolf
- Otorhinolaryngology-Head and Neck Surgery Department, The Chaim Sheba Medical Center, Tel Hashomer, Israel.,The Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Michael Drendel
- Otorhinolaryngology-Head and Neck Surgery Department, The Chaim Sheba Medical Center, Tel Hashomer, Israel.,The Sackler School of Medicine, Tel Aviv University, Tel Aviv, Israel
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7
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Hossain MZ, Ando H, Unno S, Kitagawa J. Targeting Chemosensory Ion Channels in Peripheral Swallowing-Related Regions for the Management of Oropharyngeal Dysphagia. Int J Mol Sci 2020; 21:E6214. [PMID: 32867366 PMCID: PMC7503421 DOI: 10.3390/ijms21176214] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/24/2020] [Accepted: 08/26/2020] [Indexed: 12/22/2022] Open
Abstract
Oropharyngeal dysphagia, or difficulty in swallowing, is a major health problem that can lead to serious complications, such as pulmonary aspiration, malnutrition, dehydration, and pneumonia. The current clinical management of oropharyngeal dysphagia mainly focuses on compensatory strategies and swallowing exercises/maneuvers; however, studies have suggested their limited effectiveness for recovering swallowing physiology and for promoting neuroplasticity in swallowing-related neuronal networks. Several new and innovative strategies based on neurostimulation in peripheral and cortical swallowing-related regions have been investigated, and appear promising for the management of oropharyngeal dysphagia. The peripheral chemical neurostimulation strategy is one of the innovative strategies, and targets chemosensory ion channels expressed in peripheral swallowing-related regions. A considerable number of animal and human studies, including randomized clinical trials in patients with oropharyngeal dysphagia, have reported improvements in the efficacy, safety, and physiology of swallowing using this strategy. There is also evidence that neuroplasticity is promoted in swallowing-related neuronal networks with this strategy. The targeting of chemosensory ion channels in peripheral swallowing-related regions may therefore be a promising pharmacological treatment strategy for the management of oropharyngeal dysphagia. In this review, we focus on this strategy, including its possible neurophysiological and molecular mechanisms.
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Affiliation(s)
- Mohammad Zakir Hossain
- Department of Oral Physiology, School of Dentistry, Matsumoto Dental University, 1780 Gobara Hirooka, Shiojiri, Nagano 399-0781, Japan;
| | - Hiroshi Ando
- Department of Biology, School of Dentistry, Matsumoto Dental University, 1780 Gobara, Hirooka, Shiojiri, Nagano 399-0781, Japan;
| | - Shumpei Unno
- Department of Oral Physiology, School of Dentistry, Matsumoto Dental University, 1780 Gobara Hirooka, Shiojiri, Nagano 399-0781, Japan;
| | - Junichi Kitagawa
- Department of Oral Physiology, School of Dentistry, Matsumoto Dental University, 1780 Gobara Hirooka, Shiojiri, Nagano 399-0781, Japan;
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Gonzalez Viejo C, Torrico DD, Dunshea FR, Fuentes S. Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control. Foods 2019; 8:foods8120596. [PMID: 31756920 PMCID: PMC6963625 DOI: 10.3390/foods8120596] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 11/11/2019] [Accepted: 11/15/2019] [Indexed: 11/16/2022] Open
Abstract
Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical in carbonated beverages, due to their relationship with the chemical components as well as their influence on sensory characteristics such as aroma release, mouthfeel, and perception of tastes and aromas. Consumer assessment and acceptability of carbonated beverages are mainly based on carbonation, foam, and bubbles, as a flat carbonated beverage is usually perceived as low quality. This review focuses on three beverages: beer, sparkling water, and sparkling wine. It explains the characteristics of foam and bubble formation, and the traditional methods, as well as emerging technologies based on robotics and computer vision, to assess bubble and foam-related parameters. Furthermore, it explores the most common methods and the use of advanced techniques using an artificial intelligence approach to assess sensory descriptors both for descriptive analysis and consumers' acceptability. Emerging technologies, based on the combination of robotics, computer vision, and machine learning as an approach to artificial intelligence, have been developed and applied for the assessment of beer and, to a lesser extent, sparkling wine. This, has the objective of assessing the final products quality using more reliable, accurate, affordable, and less time-consuming methods. However, despite carbonated water being an important product, due to its increasing consumption, more research needs to focus on exploring more efficient, repeatable, and accurate methods to assess carbonation and bubble size, distribution and dynamics.
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Affiliation(s)
- Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
- Correspondence: ; Tel.: +61-4245-04434
| | - Damir D. Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
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Turkington L, Ward EC, Farrell A, Porter L, Wall LR. Impact of carbonation on neurogenic dysphagia and an exploration of the clinical predictors of a response to carbonation. INTERNATIONAL JOURNAL OF LANGUAGE & COMMUNICATION DISORDERS 2019; 54:499-513. [PMID: 30729616 DOI: 10.1111/1460-6984.12458] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/19/2018] [Accepted: 01/16/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The need for effective compensatory strategies in neurogenic dysphagia management has led to the exploration of sensory enhancement strategies (SES), such as carbonated liquids. Despite some positive findings, evidence related to the efficacy of carbonation as an SES is limited. AIMS To determine if carbonated thin liquids reduced dysphagia symptoms and to explore clinical factors associated with response to carbonation. METHODS & PROCEDURES Participants (n = 29) with neurogenic dysphagia demonstrating deep penetration or aspiration on thin liquids during videofluoroscopic swallow studies (VFSS) completed a set protocol: discrete sips of non-carbonated thin fluids (DS-NC) followed by discrete sips of carbonated thin fluids (DS-C) and then consecutive sips of carbonated fluids (CS-C). The impact of carbonation was identified through changes to swallow physiology (videofluoroscopy dysphagia scale-VDS) and depth of airway compromise (penetration-aspiration scale-PAS). Demographic variables including genetic taste type, cranial nerve function and key results from the VDS were examined for association with carbonation response using both individual parameter analysis and exploratory cluster analysis. OUTCOMES & RESULTS Significant (p < 0.05) improvements in PAS scores were noted in DS-C and CS-C conditions compared with DS-NC. Total VDS score was also significantly (p < 0.05) reduced (i.e., improved function) in the DS-NC condition. Individual variability in response to carbonation was noted and no clear clinical factors associated with carbonation response in the current set of parameters were identified. CONCLUSION & IMPLICATIONS Findings support that carbonated thin fluids sometimes result in neurogenic dysphagia symptom reduction. However, identifying the clinical characteristics of patients who may benefit from trials of carbonation needs further investigation.
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Affiliation(s)
- Leisa Turkington
- Speech Pathology Department, Royal Brisbane & Women's Hospital, Queensland Health, Herston, QLD, Australia
- The University of Queensland, School of Health & Rehabilitation Sciences, St Lucia, QLD, Australia
| | - Elizabeth C Ward
- The University of Queensland, School of Health & Rehabilitation Sciences, St Lucia, QLD, Australia
- Centre for Functioning and Health Research, Metro South Hospital and Health Service, Queensland Health, Buranda, Brisbane, QLD, Australia
| | - Anna Farrell
- Speech Pathology Department, Royal Brisbane & Women's Hospital, Queensland Health, Herston, QLD, Australia
- The University of Queensland, School of Health & Rehabilitation Sciences, St Lucia, QLD, Australia
| | - Linda Porter
- Medical Imaging Department, Royal Brisbane & Women's Hospital, Queensland Health, Herston, QLD, Australia
| | - Laurelie R Wall
- The University of Queensland, School of Health & Rehabilitation Sciences, St Lucia, QLD, Australia
- Centre for Functioning and Health Research, Metro South Hospital and Health Service, Queensland Health, Buranda, Brisbane, QLD, Australia
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10
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Moritaka H, Mineki M, Kobayashi M, Ono T, Hori K. Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure. J Texture Stud 2017; 49:240-246. [PMID: 29226954 DOI: 10.1111/jtxs.12315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 11/07/2017] [Accepted: 12/05/2017] [Indexed: 11/28/2022]
Abstract
This study aimed to ascertain the influence of various amounts (0-30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20-22 years) swallowed a 17-ml drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on the hard palate), integrated values of linguapalatal swallowing pressure on the waveform, and duration of linguapalatal swallowing pressure were increased with increases in CP concentrations. The total integrated value for 30% CP vegetable juice was larger than that of vegetable juice with no CP. The apparent viscosity of the vegetable juice with a low CP concentration was smaller than that with a high CP concentration at the same shear rate. These results suggest that vegetable juice containing CP affects mechanoreceptor activity in the mouth and generates a neuromotor response. PRACTICAL APPLICATIONS This study aimed to ascertain the influence of various amounts of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure measured by using a special sensor sheet in healthy volunteers. Obtained results of this study clearly showed that vegetable juice containing CP affects the movement of the tongue in maneuvering the bolus. Moreover, the results demonstrated that this effect depended on the concentration of CP in the vegetable juice. These findings are expected to provide clinically valuable data on the effect of mechanical stimulation during the oral stage of swallowing.
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Affiliation(s)
- Hatsue Moritaka
- Institute of Women's Health Sciences, Showa Women's University, Meguro-ku, Tokyo, Japan
| | - Machiko Mineki
- Graduate School of Human Life Science, Tokyo Kasei University, Itabashi-ku, Tokyo, Japan
| | - Makoto Kobayashi
- Central Research Institute, ITO EN LTD., Makinohara, Shizuoka, Japan
| | - Takahiro Ono
- Graduate School of Medical and Dental Sciences, Niigata University, Chuo-ku, Niigata, Japan
| | - Kazuhiro Hori
- Graduate School of Medical and Dental Sciences, Niigata University, Chuo-ku, Niigata, Japan
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11
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Lazarus CL. History of the Use and Impact of Compensatory Strategies in Management of Swallowing Disorders. Dysphagia 2017; 32:3-10. [PMID: 28130600 DOI: 10.1007/s00455-016-9779-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Accepted: 12/30/2016] [Indexed: 12/31/2022]
Affiliation(s)
- Cathy L Lazarus
- Department of Otolaryngology Head and Neck Surgery, Mount Sinai Beth Israel, New York, NY, 10003, USA. .,Department of Otolaryngology Head and Neck Surgery, Icahn School of Medicine at Mount Sinai, New York, NY, 10029, USA. .,THANC Foundation, 10 Union Square East, New York, NY, 10003, USA.
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12
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Pauloski BR, Nasir SM. Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time. Physiol Rep 2016; 4:4/11/e12752. [PMID: 27302989 PMCID: PMC4908483 DOI: 10.14814/phy2.12752] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Accepted: 03/07/2016] [Indexed: 01/17/2023] Open
Abstract
Pharyngeal delay is a significant swallowing disorder often resulting in aspiration. It is suspected that pharyngeal delay originates from sensory impairment, but a direct demonstration of a link between oral sensation and pharyngeal delay is lacking. In this study involving six patients with complaints of dysphagia, taste sensation of the oral tongue was measured and subsequently related to swallowing kinematics. It was found that a response bias for sour taste was significantly correlated with pharyngeal delay time on paste, highlighting oral sensory contributions to swallow motor dysfunctions. Investigating the precise nature of such a link between oral sensation and dysphagia would constitute a basis for understanding the disorder. The results of this study highlight oral sensory contributions to pharyngeal swallow events and provide impetus to examine this link in larger samples of dysphagic patients.
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Affiliation(s)
- Barbara R Pauloski
- Department of Communication Sciences and Disorders, University of Wisconsin-Milwaukee, Wisconsin
| | - Sazzad M Nasir
- Department of Communication Sciences and Disorders, Northwestern University, Illinois
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Turkington LG, Ward EC, Farrell AM. Carbonation as a sensory enhancement strategy: a narrative synthesis of existing evidence. Disabil Rehabil 2016; 39:1958-1967. [PMID: 27646052 DOI: 10.1080/09638288.2016.1213894] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
PURPOSE Sensory enhancement techniques, like other compensatory strategies, aim to reduce dysphagia symptoms. The use of carbonated liquids has been proposed as a possible sensory technique, however to date, there is limited information of its efficacy or guidance for clinical implementation. A narrative synthesis was completed to determine the quality and strength of the evidence base for use of carbonation as a compensatory strategy in dysphagia rehabilitation. METHODS From 101 articles initially identified, 14 articles met the study criteria. Eleven papers described the effects of carbonation on swallowing in healthy participants whereas three described the impact of carbonation in dysphagic populations. A narrative synthesis of papers was undertaken given the diversity of identified studies. RESULTS Synthesis of findings was challenging given the exploratory phase of most research activity with diverse populations described and extensive differences in research methodologies. There is currently weak, but potentially positive evidence to support using carbonation as a compensatory technique in dysphagia rehabilitation. CONCLUSION Despite future potential, existing evidence fails to provide clear direction for the clinical implementation of carbonation. Validation of carbonation use with the dysphagic population requires further research with consistent, controlled methodologies, and larger cohorts of participants to inform potential for dysphagia rehabilitation. Implications for Rehabilitation The use of carbonated liquids has been proposed as a possible sensory enhancement technique which may facilitate changes to swallow physiology. However to date, there is limited information to direct clinical implementation. This paper provides a narrative synthesis of existing knowledge and highlights possible limitations of findings reported. Research to date has used disparate research methodologies in varied populations making synthesis of current findings challenging.
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Affiliation(s)
- Leisa G Turkington
- a Speech Pathology Department , Royal Brisbane & Women's Hospital, Queensland Health , Herston , Queensland , Australia.,b School of Health & Rehabilitation Sciences , The University of Queensland , St Lucia , Queensland , Australia
| | - Elizabeth C Ward
- b School of Health & Rehabilitation Sciences , The University of Queensland , St Lucia , Queensland , Australia.,c Centre for Functioning and Health Research , Queensland Health , Buranda, Brisbane , Queensland , Australia
| | - Anna M Farrell
- a Speech Pathology Department , Royal Brisbane & Women's Hospital, Queensland Health , Herston , Queensland , Australia
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Funami T, Isono M, Ikegami A, Nakao S, Nakauma M, Fujiwara S, Minagi Y, Hori K, Ono T. Throat Sensations of Beverages Evaluated by In Vivo
Measurements of Swallowing. J Texture Stud 2015. [DOI: 10.1111/jtxs.12111] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Takahiro Funami
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Mai Isono
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Akira Ikegami
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Satomi Nakao
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Makoto Nakauma
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | | | - Yoshitomo Minagi
- Osaka University Graduate School of Dentistry; Suita Osaka Japan
| | - Kazuhiro Hori
- Niigata University Graduate School of Medical and Dental Sciences; Chuo-ku Niigata Japan
| | - Takahiro Ono
- Osaka University Graduate School of Dentistry; Suita Osaka Japan
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