The effects of bolus temperature and taste on swallowing performance parameters Aya Hirata 1 , Satoshi Kubota 2 , Motonobu Itoh 3 1Department of Speech Language and Hearing Sciences, International University of Health and Welfare 2Department of Occupational Therapy, International University of Health and Welfare 3Utsunomiya University Keyword: 嚥下反射惹起性 , 表面筋電図 , 喉頭運動 , 温度 , 味覚 , swallowing reflex , surface electromyography (S-EMG) , larynx movement , temperature , taste pp.118-125
Published Date 2014/6/15
DOI https://doi.org/10.11477/mf.6001100413
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 In this study, we examined the effects of bolus temperature and taste on swallowing performance parameters by using the "swallowing kinematic measurement system," which measures the time of suprahyoid muscle activation and laryngeal elevation of swallowing reflex, and its evaluation indices. All the subjects were healthy individuals and were directed to swallow on command the samples placed in their mouth. The temperature of the samples were 5℃, 35℃,and 50℃ and the tastes included sour, sweet, salty, or no taste.

 No significant differences were found for the temperature conditions in premotor time, swallowing performance index, swallowing provocation index, muscle activity duration, and laryngeal elevation time. On the other hand, in the taste examination, all the indices except premotor time were significantly longer in flavored liquids (especially salty taste) compared to pure water.

 In this study, the range of temperature used did not affect the swallowing performance but the salty taste degraded the swallowing performance. Based on this result, it was concluded that the input from cerebrum more strongly affects the voluntary swallowing than the sensory input of temperature, but the sensory input of taste affects voluntary swallowing as well as swallowing performance.

Copyright © 2014, Japanese Association of Speech-Language-Hearing Therapists. All rights reserved.


電子版ISSN 印刷版ISSN 1349-5828 日本言語聴覚士協会