Intraoral dwell time results in increased bolus temperature and decreased bolus viscosity for thickened liquids

Debra M. Suiter, Memorie M. Gosa, Steven B. Leder

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


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.

Original languageEnglish
Pages (from-to)3-7
Number of pages5
JournalTopics in Clinical Nutrition
Issue number1
StatePublished - Jan 2013

ASJC Scopus subject areas

  • Nutrition and Dietetics

Cite this