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Effects of rheological factors on perceived ease of swallowing
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
Skåne University Hospital, Sweden.
Skåne University Hospital, Sweden.
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2015 (English)In: Applied Rheology, ISSN 1430-6395, E-ISSN 1617-8106, Vol. 25, no 6, p. 9-17Article in journal (Refereed) Published
Abstract [en]

This study is a contribution to the understanding of how rheological properties of a fluid influences swallowing, especially people suffering from swallowing disorders (dysphagia). Our hypothesis was that fluid elasticity contributes to safe and pleasant swallowing. In the present study three food grade model fluids with specific rheological properties were developed and used: a Newtonian fluid with constant shear viscosity, an elastic Boger fluid with constant shear viscosity and a shear-thinning fluid which was elastic and had rate dependent shear viscosity. By comparing the swallowing of these model fluids the specific rheological effects could be distinguished. Sensory analysis of the perceived ease of swallowing was performed by a panel of healthy individuals, and by a group of dysphagic patients. The swallowing of the latter group was also characterized by videoflouroscopy and the transit times in the mouth and pharynx were determined. The hypothesis was confirmed by dysphagic patients who perceived swallowing easier for the elastic model fluids. A sensory panel of healthy individuals could not distinguish differences in swallowing, likely because their swallowing functions well and is an involuntary process. Quantitative videofluoroscopic measurements of swallowing transit times for the dysphagic patients suggested that fluid elasticity contributed to easy and safe swallowing, but the effect was not statistically significant due to the large spread of type of swallowing disorder.

Place, publisher, year, edition, pages
2015. Vol. 25, no 6, p. 9-17
Keywords [en]
Rheology, dysphagia, elastic properties, model fluids, sensory analysis, videoflouroscopy
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-6894DOI: 10.3933/applrheol-25-63876Local ID: 30703OAI: oai:DiVA.org:ri-6894DiVA, id: diva2:964735
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2019-07-03Bibliographically approved

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