Variations in tongue-palate swallowing pressures when swallowing xanthan gum-thickened liquids.

Thickened liquids are frequently recommended to reduce the risk of aspiration in patients with oropharyngeal dysphagia. Although it has previously been reported that tongue-palate pressures increase when swallowing spoon-thick and semi-solid consistencies compared to thin liquids, relatively little is known about how swallowing behaviors differ when swallowing liquids of nectar- or honey-thick consistency. Furthermore, previous studies have primarily used starch-based thickeners, and little is known about swallowing behaviors with xanthan gum-thickened liquids, which have recently been introduced for dysphagia management.

Oral perceptual discrimination of viscosity differences for non-newtonian liquids in the nectar- and honey-thick ranges.

Thickened liquids are frequently used in the management of oropharyngeal dysphagia. Previous studies suggest that compression of a liquid bolus between the tongue and the palate in the oral phase of swallowing serves a sensory function, enabling the tuning of motor behavior to match the viscosity of the bolus. However, the field lacks information regarding healthy oral sensory discrimination ability for small differences in liquid viscosity.

Age-related differences in tongue-palate pressures for strength and swallowing tasks.

The tongue plays a key role in the generation of pressures for transporting liquids and foods through the mouth in swallowing. Recent studies suggest that there is an age-related decline in tongue strength in healthy adults. However, whether age-related changes occur in tongue pressures generated for the purpose of swallowing remains unclear.