Background: Previous studies have not been able to correlate manometry findings with bolus perception. The aim of this study was to evaluate correlation of different variables, including traditional manometric variables (at diagnostic and extreme thresholds), esophageal shortening, bolus transit, automated impedance manometry (AIM) metrics and mood with bolus passage perception in a large cohort of asymptomatic individuals.
Methods: High resolution manometry (HRM) was performed in healthy individuals from nine centers. Perception was evaluated using a 5-point Likert scale. Anxiety was evaluated using Hospitalized Anxiety and Depression scale (HAD). Subgroup analysis was also performed classifying studies into normal, hypotensive, vigorous, and obstructive patterns.
Key Results: One hundred fifteen studies were analyzed (69 using HRM and 46 using high resolution impedance manometry (HRIM); 3.5% swallows in 9.6% of volunteers were perceived. There was no correlation of any of the traditional HRM variables, esophageal shortening, AIM metrics nor bolus transit with perception scores. There was no HRM variable showing difference in perception when comparing normal vs extreme values (percentile 1 or 99). Anxiety but not depression was correlated with perception. Among hypotensive pattern, anxiety was a strong predictor of variance in perception (R up to .70).
Conclusion And Inferences: Bolus perception is less common than abnormal motility among healthy individuals. Neither esophageal motor function nor bolus dynamics evaluated with several techniques seems to explain differences in bolus perception. Different mechanisms seem to be relevant in different manometric patterns. Anxiety is a significant predictor of bolus perception in the context of hypotensive motility.
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http://dx.doi.org/10.1111/nmo.13088 | DOI Listing |
Food Res Int
November 2024
Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020, Santos SP, Brazil. Electronic address:
J Texture Stud
December 2024
School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China.
This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process.
View Article and Find Full Text PDFFoods
November 2024
School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, China.
This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters.
View Article and Find Full Text PDFLaryngoscope
November 2024
NYU Swallowing Research Lab, Department of Communicative Sciences and Disorders, School of Culture, Education, and Human Development, New York University, New York, New York, U.S.A.
Objectives: (1) To determine whether perception of pharyngeal residue severity differs by view plane on videofluoroscopy. (2) To explore whether the Bolus Clearance Ratio (BCR) can be reliably applied in the anterior-posterior (AP) plane. (3) To investigate the relationship between perception of residue severity and BCR measures across view planes.
View Article and Find Full Text PDFPaediatr Anaesth
December 2024
División de Anestesiología, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile.
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