Effects of Food Consistency on Tongue Pressure during Swallowing

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

研究成果: Article査読

15 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)278-285
ページ数8
ジャーナルJournal of Oral Biosciences
48
4
DOI
出版ステータスPublished - 2006

All Science Journal Classification (ASJC) codes

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

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