Chewing and Oral Processing of Solid Food (NIH_HVX6)

University Health Network, Toronto

Status: Completed

Conditions: Dysphagia

Treatments: Other: Food texture modification

Study type: Observational

Funder types: Other; NIH

Identifiers

NCT05594173

R01DC011020 (U.S. NIH Grant/Contract)

15-9431.10

Details and patient eligibility

About

Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.

Full description

Aim: To explore chewing and oral processing behaviors across solid foods of different consistencies (minced and moist, soft & bite-sized, regular).

Healthy adult participants will be asked to swallow foods representative of the "minced and moist", "soft and bite-sized" and "regular" consistency levels of the International Dysphagia Diet Standardisation Initiative.

We will measure the number of chews taken per bolus and the overall duration of chewing to understand differences across consistencies.

Enrollment: 20 patients

Sex: All

Ages: 18 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy adults under age 60

Exclusion criteria

• prior history of swallowing, motor speech, gastro-esophageal or neurological difficulties, chronic sinusitis or taste disturbance.
• history of surgery to the speech or swallowing apparatus (other than routine tonsillectomy or adenoidectomy)
• Type 1 Diabetes
• Current use of dentures
• cognitive communication difficulties that may hinder comprehension of the study documents or instructions
• known allergies to medical adhesive
• known allergies to ingredients of the food products used in the experiment .

Trial design