Effects of Food Consistency on Tongue Pressure during Swallowing
Effects of Food Consistency on Tongue Pressure during Swallowing
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DOI：
10.2330/joralbiosci.48.278
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发表时间：
2006-01-01
影响因子：
2.4
通讯作者：
Yamada, Yoshiaki
中科院分区：
文献类型：
--
作者：
Sugita, Kaori;Inoue, Makoto;Yamada, Yoshiaki
记录吞咽三种不同浓度的食物(稀糊糊、中糊糊、浓糊糊)和液体时对硬腭前部和后部的舌压以及舌骨上肌的肌电活动。舌后压的峰值和面积有显著差异和较大的变异，增稠糊剂的舌压峰值和面积大于液体糊剂、稀释糊剂和中等浓度糊剂。在舌前压方面，吞食浓缩糊状物的持续时间明显长于液体糊状物和稀释糊状物，但峰值幅度和面积没有差异。结果表明，在吞咽过程中，舌压的基本模式是维持的，但舌头前部和后部的感觉反馈以不同的方式进行调节，以完成口腔中的推进剂。
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.