Stage I intraoral food transport: Effects of food consistency and initial bolus size

Mikushi, Shinya; Seki, Sosuke; Brodsky, Martin B.; Matsuo, Koichiro; Palmer, Jeffrey B.

doi:10.1016/j.archoralbio.2014.01.002

Cited by 9 publications

(6 citation statements)

References 12 publications

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“…The tongue has a vital role in oral feeding 37 . Ingested food is carried to the molar region by tongue retraction and rotation 38 . Once mastication starts, the tongue moves laterally and rotates to place the chewed food onto the occlusal surface in each chewing cycle 39 .…”

Section: Discussionmentioning

confidence: 99%

Association between oral health status and oral food intake level in subacute stroke patients admitted to a convalescent rehabilitation unit

et al. 2021

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Background Stroke patients often suffer from dysphagia during their recovery. We hypothesised that subacute stroke patients with dysphagia had more deteriorated oral health status including muscle strength and motor function. Objective Quantitatively investigate oral health status and identify associations with oral feeding status in stroke patients admitted to a convalescent rehabilitation unit. Methods We prospectively recruited 187 stroke patients admitted to a convalescent rehabilitation unit. Oral feeding status was examined using the Functional Oral Intake Scale (FOIS), and the cohort was divided into three groups based on FOIS score as non‐oral feeding (FOIS‐123; 22 patients), dysphagic diet (FOIS‐45; 74 patients), and regular diet (FOIS‐67; 91 patients) groups. Activities of daily living (ADL) were assessed with the Functional Independence Measure (FIM). Oral health status was measured quantitatively in six oral function parameters and Oral Health Assessment Tool (OHAT), and differences according to the FOIS, age and FIM were statistically tested. Results In bivariate analysis, two parameters, tongue pressure and tongue‐lip motor functions were significantly higher in the regular diet group than in the other groups (P < .01). Gross OHAT score was also significantly better in the regular diet group than in the other groups (P < .01). These significant associations mostly remained in the multiple model after adjusting for age and FIM. Conclusion This study suggests that, amongst oral health status, tongue strength and motor function, as well as OHAT score, may have strong associations with oral feeding status in subacute stroke patients at convalescent rehabilitation units regardless of ADL levels.

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Section: Discussionmentioning

confidence: 99%

Association between oral health status and oral food intake level in subacute stroke patients admitted to a convalescent rehabilitation unit

et al. 2021

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“…The tongue also rotates to push the food bolus onto the occlusal surfaces. Stage I transport can be observed with VFS in lateral [19, 31, 32] and AP projections [14, 33]. During stage I transport, the mandible opened and the tongue and hyoid bone moved posteriorly and inferiorly.…”

Section: Solid Food Processing On Vfsmentioning

confidence: 99%

Video fluoroscopic techniques for the study of oral food processing

Matsuo

Palmer

2016

Current Opinion in Food Science

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Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in two dimensions. By adding a radiopaque contrast medium, the motion and shape of the food bolus can be also visualized, providing critical information about the mechanisms of eating, drinking, and swallowing. For quantitative analysis of the kinematics of oral food processing, radiopaque markers are attached to the teeth, tongue or soft palate. This approach permits kinematic analysis with a variety of textures and consistencies, both solid and liquid. Fundamental mechanisms of food oral processing are clearly observed with videofluoroscopy in lateral and anteroposterior projections.

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“…The Process Model of Feeding (Hiiemae et al, 1996; Hiiemae & Palmer, 1999; Palmer, 1997) describes 2-stages of antero-posterior movements of the bolus prior to swallowing, termed Stage I and Stage II transport. Stage I transport is the relatively immediate movement of solid food from the anterior oral cavity to the post-canine region and occlusal surfaces of the lower teeth (Mikushi, Seki, Brodsky, Matsuo & Palmer, 2014), and is followed by mastication. Stage II transport (St2Tr), is the propulsion of triturated food to the oropharynx for bolus formation and storage prior to swallowing (Matsuo & Palmer, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Although St2Tr is considered normal behavior while consuming solid foods (Jean, 2001; Kahrilas, Dodds, Dent, Logemann & Shaker, 1988; Palmer, 1998; Palmer, Hiiemae, Matsuo & Haishima, 2007; Saitoh, 2007), the neural control of St2Tr and its relationship to food has received limited attention (Hayashi et al, 2013; Inokuchi et al, 2014; Mikushi et al, 2014; Palmer et al, 2007; Taniguchi et al, 2013). …”

Section: Introductionmentioning

confidence: 99%

Food transit duration is associated with the number of stage II transport cycles when eating solid food

Hiraoka

Palmer

Brodsky

et al. 2017

Archives of Oral Biology

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Objective When eating solids, stage II transport (St2Tr) propels triturated food into the pharynx for bolus formation and storage before swallowing. Although the existence of St2Tr is acknowledged, the reason for its existence remains unclear. Understanding it may facilitate development of food appropriate for individuals with dysphagia. The purpose of this study was to explore how measures of duration of eating and swallowing affect the number of St2Tr cycles. Design Videofluorography was performed on 13 healthy subjects eating 6-g squares of banana, tofu, and cookies. Measurements included the number of St2Tr cycles, duration of processing (from food entering the mouth to onset of swallowing), pre-upper esophageal sphincter (UES) transit duration (from onset of swallowing to onset of UES transit), UES transit duration (leading edge to trailing edge passing the UES), and total sequence duration (from onset of swallowing to terminal swallow). Principal component (PC) analysis was used to identify factors affecting the number of St2Tr cycles. Analysis of covariance was performed using the 1st PC as an independent variable for predicting the number of St2Tr cycles. Results All four duration measures were significantly positively correlated with the number of St2Tr cycles. Analysis revealed two orthogonal PCs with variable loading. The 1st PC was a function of the timing variables. The 2nd PC was a function of the number of swallows. Conclusions The number of St2Tr cycles was associated with measures of food transit duration and was greater with harder foods before processing and more viscous foods just before swallowing.

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Stage I intraoral food transport: Effects of food consistency and initial bolus size

Cited by 9 publications

References 12 publications

Association between oral health status and oral food intake level in subacute stroke patients admitted to a convalescent rehabilitation unit

Association between oral health status and oral food intake level in subacute stroke patients admitted to a convalescent rehabilitation unit

Video fluoroscopic techniques for the study of oral food processing

Food transit duration is associated with the number of stage II transport cycles when eating solid food

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