J Korean Acad Rehabil Med.  2001 Apr;25(2):236-240.

The Effects of Viscosity on Oropharyngeal Phase

• Han TR
• Shin HI
• Park JW
• Park IC

Abstract

OBJECTIVE
The videofluoroscopic swallowing study (VFSS) has been accepted for standard method of dysphagia evaluations. But there is no research for oropharyngeal effects depending on the change of viscosity. METHOD: The 10 normal subjects without dysphagia symptom or history were participated. 4 test foods were selected according to viscosity which was measured by line spread test (LST); thick semiblended diet: LST 1 cm, Yoplait: LST 2.44 cm, tomato juice: LST 3.67 cm, 35% diluted barium: LST 4.15 cm. Each foods were swallowed 3 times during VFSS. We measured oral transit time (OTT), pharyngeal delay time (PDT), pharyngeal transit time (PTT), and cricopharyngeal opening time (CPOT)
RESULTS
There was linear correlation between OTT and LST (cm)(r= 0.965, P<0.05). As the score of LST increased, PDT tended to increase linearly, but there was no statistical significance (r=0.949, P=0.509). PTT and CPOT had no significant correlation with viscosity.
CONCLUSION
The viscosity affected OTT and PDT. The test foods of VFSS and dysphagia diet shoud be selected by viscosity measures.

Keyword

Videofluoroscopic swallowing study; Viscosity; Oral transit time; Pharyngeal transit time

MeSH Terms

Barium
Deglutition
Deglutition Disorders
Diet
Lycopersicon esculentum
Viscosity*
Barium