Effects of Food Consistency on Tongue Pressure during Swallowing

Kaori Sugita, Makoto Inoue, Hiroshige Taniguchi, Sachiko Ootaki, Atsuko Igarashi, Yoshiaki Yamada

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)


Tongue pressure against the anterior and posterior portions of the hard palate as well as the electromyographic activity of suprahyoid muscle during swallowing test foods with three different consistencies (thinned, medium, and thickened paste) and liquid were recorded. Significant differences and wide variations were noted in the peak amplitude and area of posterior tongue pressure, which was larger for thickened paste compared to liquid, thinned, and medium pastes. Regarding the anterior tongue pressure, the duration was significantly longer during swallowing thickened paste compared to liquid and thinned paste, while there were no differences in the peak amplitude and area. The results suggest that a basic pattern of tongue pressure is maintained during swallowing but is modulated by sensory feedback in a different manner between the anterior and posterior portions of the tongue to complete propulsion of the bolus in the oral cavity.

Original languageEnglish
Pages (from-to)278-285
Number of pages8
JournalJournal of Oral Biosciences
Issue number4
Publication statusPublished - 2006

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Dentistry(all)


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