TY - JOUR
T1 - Intraoral dwell time results in increased bolus temperature and decreased bolus viscosity for thickened liquids
AU - Suiter, Debra M.
AU - Gosa, Memorie M.
AU - Leder, Steven B.
PY - 2013/1
Y1 - 2013/1
N2 - This project investigated the effects of body temperature, saliva, and bolus dwell time on flow rate of water prethickened to nectar consistency. Ten females were given 25-mL bolus volumes of water thickened to nectar consistency, held the bolus intraorally for a specified time, and then expectorated into a cylinder. Bolus temperature and bolus flow were measured. Boluses became thinner and warmer with increasing intraoral dwell time. Knowing that the intended nectar-thick liquid consistency is not maintained once taken into the mouth has direct implications for both dysphagia diagnostic testing and rehabilitation.
AB - This project investigated the effects of body temperature, saliva, and bolus dwell time on flow rate of water prethickened to nectar consistency. Ten females were given 25-mL bolus volumes of water thickened to nectar consistency, held the bolus intraorally for a specified time, and then expectorated into a cylinder. Bolus temperature and bolus flow were measured. Boluses became thinner and warmer with increasing intraoral dwell time. Knowing that the intended nectar-thick liquid consistency is not maintained once taken into the mouth has direct implications for both dysphagia diagnostic testing and rehabilitation.
UR - http://www.scopus.com/inward/record.url?scp=84873343666&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84873343666&partnerID=8YFLogxK
U2 - 10.1097/TIN.0b013e31827df962
DO - 10.1097/TIN.0b013e31827df962
M3 - Article
AN - SCOPUS:84873343666
SN - 0883-5691
VL - 28
SP - 3
EP - 7
JO - Topics in Clinical Nutrition
JF - Topics in Clinical Nutrition
IS - 1
ER -