Background: Lingual strength training (LST) has been reported to positively affect the activation of submental muscles, as well as to increase lingual muscle strength. However, there is little evidence to support its effectiveness.
Objectives: This study aimed to investigate the effect of LST on the strength and thickness of oropharyngeal muscles in healthy adults.
Methods: The study included 30 subjects who were assigned to the experimental (n = 15) and the control groups (n = 15). The experimental group performed LST based on tongue-to-palate resistance exercise method. LST was categorised as isometric and isotonic exercise. The intervention was performed five times a week for 6 weeks. The control group did not receive any intervention. The lingual strength was measured using the Iowa Oral Performance Instrument. Changes in the thickness of the mylohyoid and the digastric muscles and the lingual were assessed ultrasonographically.
Results: After the intervention, the thickness of the mylohyoid and the digastric muscles in the experimental group was significantly greater than that in the control group (P = 0.037 and 0.042).
Conclusion: This study demonstrated that LST increases the thickness and the strength of oropharyngeal muscles. Therefore, LST is a useful option in patients with dysphagia or in elderly patients prone to swallowing dysfunction.
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http://dx.doi.org/10.1111/joor.12835 | DOI Listing |
Am J Speech Lang Pathol
December 2024
School of Rehabilitation Science, McMaster University, Hamilton, Ontario, Canada.
Purpose: Rodent models suggest that when respiratory demands increase during an exercise program, tongue and thyroarytenoid muscles engage to maintain a patent airway, leading to increased muscle strength. This suggests that nonspecific exercises that increase respiratory rate may improve swallowing. As such, the purpose of this proof-of-principle study was to determine the potential for whole-body exercise to improve tongue strength, cough strength, and self-reported swallowing function in older adults with Parkinson's disease (PD).
View Article and Find Full Text PDFFood Chem
December 2024
REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal. Electronic address:
Many foods contain additives like sodium carbonate and ammonium bicarbonate to ensure safety, preserve quality, or extend shelf life. Recent studies suggest these additives may influence interactions between astringent compounds and oral cells. Using a tongue epithelium cell model, we investigated how these salts affect interactions between astringent compounds (phenolic and non-phenolic) and oral constituents.
View Article and Find Full Text PDFBMC Oral Health
December 2024
Clinic of General, Special Care and Geriatric Dentistry, Center for Dental Medicine, University of Zürich, Zurich, Switzerland.
J Orofac Orthop
December 2024
Division of Orthodontics and Dentofacial Orthopedics, Department of Dentistry, Jawaharlal Institute of Postgraduate Medical Education and Research, 605006, Puducherry, India.
Purpose: This study evaluated the effect of torque customization of lingual brackets with resin-modified bases on their shear bond strength (SBS), adhesive remnant index (ARI), and bond failure patterns (BFP).
Methods: The sample comprised 200 lingual lower incisor brackets (DTC® ORG, DTC Medical Apparatus, Hangzhou, China); 40 brackets were tested as-received and 4 groups with 40 brackets each were customized for -10, -20, +10 and +20° torque respectively with light-cured composite resin (Transbond XT™, 3M Unitek, Monrovia, CA, USA) bases. All brackets were bonded to bovine mandibular incisors.
J Agric Food Chem
December 2024
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou Fujian, 350002, China.
Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds.
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