Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the older adults.

Background: Increasing viscosity can reduce the risk of aspiration into the airway, but excessively thickened food may require more force and effort. We assumed that semi-solid foods with similar viscosities will behave differently in the oropharynx and there might exist the possibility that properties other than viscosity may have clinical relevance. This study aimed to find out the texture of semi-solid foods that affects the effort of pharyngeal swallow in the older adults.

Comparison of three exercises on increasing tongue strength in healthy young adults.

Objectives: To compare three different exercises for dysphagia to see if they had effects on tongue strength.

Design: Thirty-one healthy volunteers were randomly divided into three groups. One group (G1, n = 10) performed 24 sets of five repetitions with 30 s rest with the target level set at 80 % of one repetition maximum using Iowa Oral Performance Instrument (IOPI) per day.