Velocity of Swallowed Food for Dysphagic Patients Through the Pharynx by Ultrasonic Method

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  • 嚥下困難者用食品の咽頭部での超音波による流速比較
  • エンカ コンナンシャヨウ ショクヒン ノ イントウブ デノ チョウオンパ ニ ヨル リュウソク ヒカク
  • Velocity of swallowing food for dysphgic patients through the pharynx by ultrasonic method

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The velocity of swallowed food passing through the pharynx was measured by the ultrasonic pulse Doppler method. Water with thickening agents and commercial foods for dysphagic patients were compared to control foods, including water, which individuals with dysphagia easily aspirate into the trachea, and yogurt and gelatin, which can be swallowed safely. The relationship between the dynamic viscoelasticity of the food and the velocity measured by the ultrasonic method was examined. The maximum velocity of water on the average of velocity for of nine subjects was about 0.5m/s and that of yogurt was about 0.2m/s. The maximum velocity of water with thickening agents decreased with increasing agent concentration, approaching that of yogurt ; the maximum velocity of all commercial foods for dysphagic patients was similar to that of yogurt. The maximum velocity of foods for dysphagic patients with a storage modulus more than 100Pa or with a dynamic viscosity more than 1Pa·s was almost 0.2m/s, which was similar to that of yogurt. These results show that the risk of dysphagic patients to aspirate food into the trachea can be predicted by the magnitude of dynamic viscoelasticity of the food.

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