Tongue Pressure and Submental Surface Electromyography Measures During Noneffortful and Effortful Saliva Swallows in Healthy Women

Yeates, Erin M.; Steele, Catriona M.; Pelletier, Cathy A.

doi:10.1044/1058-0360(2010/09-0040)

Cited by 54 publications

(48 citation statements)

References 29 publications

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“…Those who perceive carbonation as unpalatable because the sensory input is too intense (e.g., supertasters) may have a markedly different motor response to the same stimulus greeted as pleasant and mild by a nontaster, for example. Future investigations considering the relationship of palatability or stimulus intensity to swallowing responses would do well to follow the lead of Yeates et al [58], who controlled for genetic taste status in their examination of tongue pressure and submental contraction in healthy women.…”

Section: Discussionmentioning

confidence: 99%

Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing

Krival

Bates

2011

Dysphagia

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Oral chemesthesis is the detection of chemicals that activate temperature and pain receptors in the oral mucosa. Presentation of orally chemesthetic input has been theorized to stimulate a faster, stronger swallow. We measured differences in peak linguapalatal swallowing pressures, pressure durations, and pressure adjustments in response to two volumes of water and carbonation (in Schweppes® Club Soda) and carbonation + gingerol (in Reed's Extra Ginger Brew) in 20 young adult women. There was a main effect of stimulus on linguapalatal swallowing pressure, F(6,74) = 6.247, p = 0.000, hp(2) = 0.536 (Reed's Extra Ginger Brew > Schweppes Club Soda > water). Rising and releasing linguapalatal pressure durations were greater for carbonation + gingerol and carbonation than for water. Our results add to the evidence that orally chemesthetic beverages influence greater neuromotor activity compared to water during the oral stage of swallowing. Our findings also suggest that there may be some benefit to the cumulative addition of chemosensory agents in a beverage. Clinically, this provides a theoretical basis for considering the use of these or chemically similar beverages as facilitating stimuli in patients who aspirate thin liquids.

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Section: Discussionmentioning

confidence: 99%

Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing

Krival

Bates

2011

Dysphagia

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“…This issue has typically been addressed by normalizing data against a maximum effort reference task, typically a maximum isometric task (Steele & Huckabee, 2007; Youmans, Youmans, & Stierwalt, 2009). Given the absence of a maximum isometric reference task in the data collection protocol for this study, we investigated the dependence of the observed amplitudes for lingua-palatal pressure and sEMG data during bolus swallowing tasks on two possible reference values: a) the maximum amplitude value obtained across a baseline task of 3 non-effortful saliva swallows (Yeates, Steele, & Pelletier, 2010); and b) the amplitude value seen during a single effortful saliva swallow task. Linear regression showed that between 10 and 21% of the variation in amplitude values were explained by a participant’s effortful saliva swallowing amplitude, suggesting a probable influence of strength on observed amplitude values (see Figure 2).…”

Section: Methodsmentioning

confidence: 99%

Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women

Pelletier

Steele

2014

J Speech Lang Hear Res

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Purpose This study examined whether the perceived taste intensity of liquids with chemesthetic properties influenced lingua-palatal pressures and submental surface electromyography (sEMG) in swallowing, compared to water. Method Swallowing behaviors were studied in 80 healthy women, stratified by age-group and genetic taste-status. General Labeled Magnitude Scale ratings of taste intensity were collected for deionized water; carbonated water; 2.7 % w/v citric acid; and diluted ethanol. These stimuli were swallowed, with measurement of tongue-palate pressures and submental sEMG. Path analysis differentiated stimulus, genetic taste-status, age, and perceived taste intensity effects on swallowing. Signal amplitude during effortful saliva swallowing served as a covariate accounting for differences in participant strength. Results Significant differences in taste intensity were seen across liquids: citric acid > ethanol > carbonated water > water. Supertasters perceived greater taste intensity than nontasters. Lingua-palatal pressure and sEMG amplitudes were correlated with the strength covariate. Anterior palate pressures and sEMG amplitudes were significantly higher for the citric acid stimulus. Perceived taste intensity was a significant mediator of stimulus differences. Conclusions These data support the idea that sensory input transmitted via chorda tympani and trigeminal afferent pathways may lead to cortical facilitation and/or modulation of swallowing.

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“…Linear regression showed that 14.2% of the variability in swallowing pressure amplitudes was explained by variations in amplitude on the effortful saliva swallow task (Figure 1). Therefore, we decided to transform all swallowing pressure amplitude measures to strength-normalized values, expressing them as a percent of the effortful saliva swallow strength reference [20]. …”

Section: Methodsmentioning

confidence: 99%

Differences in Swallowing between High and Low Concentration Taste Stimuli

Nagy

Steele

Pelletier

2014

BioMed Research International

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Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by genetic taste status (nontasters, supertasters). Liquids with different taste qualities (sweet, sour, salty, and bitter) were presented in high and low concentrations. General labeled magnitude scale ratings captured perceived taste intensity and liking/disliking of the test liquids. Path analysis explored whether factors of taste, concentration, age group, and/or genetic taste status impacted: (1) perceived intensity; (2) palatability; and (3) swallowing pressures. Higher ratings of perceived intensity were found in supertasters and with higher concentrations, which were more liked/disliked than lower concentrations. Sweet stimuli were more palatable than sour, salty, or bitter stimuli. Higher concentrations elicited stronger tongue-palate pressures independently and in association with intensity ratings. The perceived intensity of a taste stimulus varies as a function of stimulus concentration, taste quality, participant age, and genetic taste status and influences swallowing pressure amplitudes. High-concentration salty and sour stimuli elicit the greatest tongue-palate pressures.

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Tongue Pressure and Submental Surface Electromyography Measures During Noneffortful and Effortful Saliva Swallows in Healthy Women

Abstract: Despite the general age-related deterioration of the swallowing musculature due to the phenomenon of sarcopenia, older women can still produce noneffortful and effortful swallows with lingual pressure and submental surface electromyography amplitudes similar to younger women.

Cited by 54 publications

References 29 publications

Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing

Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing

Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women

Differences in Swallowing between High and Low Concentration Taste Stimuli

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