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Investigating swallowing sounds of viscous fluid of optimized food of dysphagia management
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0001-8538-3060
University of Tsukuba, Japan.
Tokyo Medical and Dental University, Japan.
University of Tsukuba, Japan; PLIMES Inc, Japan.
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2023 (English)In: Annals Transactions of the Nordic Rheology Society, Vol. 31, p. 161-Article in journal (Refereed) Published
Abstract [en]

Problems with swallowing or dysphagia is an increasing problem due to the ageing population. Investigation methods commonly require clinical techniques which are tedious and costly. An alternative analysis is to measure the swallowing time non-invasively through monitoring of swallowing sounds. GOKURI is an AI-powered, smartphone-based, neckband- type device for the assessment of the swallowing function. The present study investigated swallow sounds of food in comparison to those of water swallows. In total 19 healthy subjects were eating a full meal while their swallowing was recorded via the swallowing sensor. The results show that the time it takes for a person to swallow varies greatly. Nevertheless, the length of swallowing solid food differed significantly from water, which were slightly shorter to swallow (0.702s vs. 0.668 s respectively). This correlates well with our previous study where swallowing of water took shorter time compared to thicker Newtonian and a shear-thinning fluids.

Place, publisher, year, edition, pages
2023. Vol. 31, p. 161-
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:ri:diva-70103OAI: oai:DiVA.org:ri-70103DiVA, id: diva2:1829471
Available from: 2024-01-19 Created: 2024-01-19 Last updated: 2024-01-19Bibliographically approved

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Andersson, JohannaStading, Mats

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