The effects of taste and consistency on swallow physiology in younger and older healthy individuals: A surface electromyographic study
The effects of taste and consistency on swallow physiology in younger and older healthy individuals: A surface electromyographic study
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DOI：
10.1044/1092-4388(2003/076
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发表时间：
2003-08-01
影响因子：
2.6
通讯作者：
Rademaker, AW
中科院分区：
文献类型：
--
作者：
Ding, RY;Logemann, JA;Rademaker, AW
最近对健康老年人的研究表明，甜味，酸味和咸味的味觉阈值升高。在阈上水平，这些个体也显示出较少的能力来区分相同促味剂的不同强度。本研究旨在提供健康老年人在吞咽3种口味（甜、咸和酸）的液体和白软干酪时吞咽时间和肌肉收缩强度变量的信息。在本研究的设计中纳入了味道和稠度，以确定不仅味道和稠度独立的影响，而且味道和稠度组合的影响。在3个部位的表面肌电图（EMG）的口轮匝肌下区，颏下肌区，和下舌骨肌区，包括在study.Results显示，颏下肌激活的开始是显着晚于老年人比年轻的参与者。3种味觉条件下的肌电水平均高于无味觉条件下的肌电水平和激活时间，但不同味觉条件和不同肌肉部位的肌电受影响程度不同。随着厚度的增加，所有三个部位的EMG振幅和持续时间均显著增加。当三种促味剂加入到较厚的稠度中时，更明显的味觉效果表现为颏下或肩胛下肌的早期激活。在颏下和舌骨下部位的发作时间也注意到味觉、稠度和年龄的相互作用。
Recent studies done on healthy older individuals have demonstrated elevated taste thresholds for sweet, sour, and salty taste. At suprathreshold levels, such individuals have also shown less ability to discriminate between different intensities of the same tastant. This study was designed to provide information on swallow timing and muscle contraction intensity variables in healthy older people during swallowing of liquid and cottage cheese consistencies in 3 taste conditions (sweet, salty, and sour). Taste and consistency were incorporated in the design of this study to determine not only the effect of taste and consistency independently, but also the effects of taste and consistency in combination. Surface electromyography (EMG) at 3 sites-the orbicularis oris inferior region, submental muscle region, and infrahyoid muscle region-were included in the study.Results revealed that the start of submental muscle activation was significantly later in older participants than in younger participants. The 3 taste conditions had higher EMG levels and shorter activation times than the no-taste condition, although different taste conditions and different muscle sites were affected differently. With thicker consistency, substantially increased EMG amplitude and duration were noted for all three sites. A more pronounced effect of taste was manifested as earlier submental or infrakyoid muscle activation when the three tastants were added to a thicker consistency. Interaction of taste, consistency, and age was also noted for onset time at the submental and infrahyoid sites.