Ultrasound Analysis of the Effects of Food Bolus Volume on Tongue Movement at the Initiation of Swallowing

Abstract

This study aimed to elucidate the effects of food bolus volume on tongue movement at the initiation of swallowing using ultrasonography. Four healthy women were asked to consume 3-and 6-mL spoon-served different food samples (hard gel, soft gel, sol and water) in one swallow each and in their natural manner of eating. An ultrasound probe was positioned under each person's chin to produce coronal images of the tongue. The up-down movement of the dorsal surface of the tongue was observed in the M-mode. The grooving depth for 6 mL of gels and water was greater than that for 3 mL. The duration of grooving for 6 mL of gels was longer than that for 3 mL. The velocity of descending and ascending grooving was not significantly different between the volumes for each food sample, and the velocity of descending grooving was greater than that of ascending grooving. PRACTICAL APPLICATIONSUltrasonography, using a medical ultrasound instrument, is an effective method for observing tongue movement during the oral phase of swallowing. The M-mode can visualize the kinematics of the dorsal surface of the tongue and bolus passing from the tongue to the pharynx at the initiation of swallowing. Different kinematics of tongue movement can be observed for different volumes of food bolus, mechanical properties and individuals. This technique can be used for designing the texture of food materials for the elderly and infants who experience aspiration or suffocation by food.

Ultrasound Pulsed Wave Doppler Imaging of the Esophagus Illustrates the Effects of Water Volume on Bolus Kinematics

“…A heart sound sensor (TA‐701S, Nihon Kohden Corporation, Tokyo, Japan) was selected as the acoustic transducer for detecting the swallowing sounds (Gao et al . ). Double‐sided tape was used to mount the sensor on the skin of the lateral CC border (Takahashi et al .…”

“…; Gao et al . ). The volume and rheological properties of ingested food are important characteristics in the evaluation and feeding therapy of dysphagic individuals (Coster and Schwarz ; Kahrolas and Logemann ).…”

“…; Kahrolas and Logemann ; Gao et al . ). However, there is very little research describing bolus kinematics after the pharyngeal phase using ultrasonography.…”

Variability in Ultrasound Measurement of Hyoid Bone Displacement and Submental Muscle Size Using 2 Methods of Data Acquisition

“…Mechanical head stabilisation [1] may impede normal jaw movement, triggering compensatory muscle movements [2,3] and increasing participant discomfort [4]. Mechanical transducer stabilisation [5,6,7] lacks robust efficacy data, with wide variability in measurement and increased discomfort during swallowing [4]. Combined head and transducer-stabilising units [8,9,10] may limit jaw and hyoid bone movement during swallowing [1,11,12].…”

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

“…EMG from both masseters, as jaw-closing muscles, and the suprahyoid muscles, as the jaw-opening muscles, were analyzed in a previous study Nakatsu et al, 2014). The gel size was determined as small (approximately 3 mL) and large (approximately 6 mL) as tested swallowing behavior (Gao et al, 2013). Understanding the effects of serving size as well as mechanical properties of foods on eating difficulty will be useful for preparing food for the elderly.…”