Effects of water viscosity and tongue ingestion site on tongue pressure during food bolus propulsion

Abstract

The purpose of this study was to help provide data to help to implement effective rehabilitation following surgery for oral cancer by comparing tongue pressure production for water and thickened water from the anterior and posterior parts of the tongue during swallowing. Ten healthy volunteers (7 men, 3 women; age 27.6 ± 1.5 years) participated in the experiments. Tongue pressure during 3 mL water and 3 mL thickened water at the anterior and posterior tongue during swallowing was measured using a sensor sheet system with five measuring points on the hard palate. The sequential order of the points, maximal magnitude and duration of tongue pressure at each point were compared based on water viscosity and tongue ingestion site. There was a common pattern in the sequential order of tongue pressure generation among the two swallowing conditions. The maximal magnitude of tongue pressure was significantly higher when swallowing thickened water than when swallowing water at all points except for the anterior-median and mid-median part. Moreover, the pressure at all sites during posterior ingestions was significantly lower than that during anterior ingestion. The present results provide mean values of tongue pressure during voluntarily triggered swallowing in anterior ingestion and posterior ingestion in young, healthy dentate individuals; these values can be clinically referenced for tongue pressure measurement in the evaluation of patients with dysphagia. The use of reference values may help streamline the diagnosis, treatment and rehabilitation of dysphagia.

Experimental and Computational Investigation of the IDDSI Flow Test of Liquids Used in Dysphagia Management

“…This is very low compared to tongue compression pressures measured in vivo during oral processing and swallowing which can be 1–2 orders of magnitude higher. 13,33 However, that pressure was still sufficient to achieve high shear rates (max: 7400/s in the nozzle for the thinnest Gum-thickened liquid), at least as high as has been measured or simulated during swallowing. 25,27,31 This implies that propelling these thickened liquids requires relatively very little tongue pressure in comparison to the pressure required to compress and swallow soft solid foods.…”

“…Finally, yield stress has been measured 14,21 and although its absolute magnitude is small, it can be sufficient to support surface texture to a height of a few mm which enables semi-fluid foods to be consumed with a fork or spoon. DMA and yield stress measurements involve stresses and strains many orders of magnitude smaller than those involved in swallowing, 13,33 yet the outcomes have been shown to relate to perception. 12,19…”

Effect of tongue-to-palate resistance training on tongue strength in healthy adults

“…Hence, 8 weeks are needed to enhance muscle hypertrophy and induce more sustainable changes in muscle strength, mass, and volume. At the pharyngeal phase, the posterior tongue initiates involuntary movements mainly for a bolus propulsion through the oropharynx without leaving residue behind in the valleculae [33] . It involves more of a neurophysiologic mechanism.…”

Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods

“…Complex and integrated activation of muscles in the jaw, face, tongue, pharynx and larynx are required for food intake, bolus formation and transport from the oral cavity to the pharynx 1 . Various studies have been conducted to evaluate the functions of these organs using colour‐changeable chewing gum, 2 pressure sensor sheet, 3,4 gummy jelly, 5 questionnaire 6 and properties of masticated food 7 . Among the above‐mentioned organs, the tongue has a complicated muscular structure and its movement is important for normal chewing and swallowing 8 .…”