The influence of sour taste and cold temperature in pharyngeal transit duration in patients with stroke

Arquivos de Gastroenterologia

Paula Cristina Cola²  Ana Rita Gatto²  Roberta Gonçalves Da Silva¹  André Augusto Spadotto¹  Arthur Oscar Schelp¹  Maria Aparecida Coelho De Arruda Henry² 

[1] ,São Paulo State University Botucatu Medical School Department of SurgeryBotucatu SP ,Brazil

关键词: Stroke;    Taste perception;    Temperature sense;    Deglutition disorders;    Acidente cerebral vascular;    Percepção gustatória;    Sensibilidade térmica;    Transtornos de deglutição;   

DOI  :  10.1590/S0004-28032010000100004

来源: SciELO

【 摘 要 】

CONTEXT: The effect of sour taste and food temperature variations in dysphagic patients has not been entirely clarified. OBJECTIVE: To determine the effect of sour and cold food in the pharyngeal transit times of patients with stroke. METHODS: Patients participating in this study were 30 right-handed adults, 16 of which were male and 14 were female, aged 41 to 88 (average age 62.3 years) with ictus varying from 1 to 30 days (median of 6 days). To analyze the pharyngeal transit time a videofluoroscopy swallow test was performed. Each patient was observed during swallow of a 5 mL paste bolus given by spoon, totaling four different stimuli (natural, cold, sour and cold sour), one at a time, room temperature (22ºC) and cold (8ºC) were used. Later, the tests were analyzed using specific software to measure bolus transit time during the pharyngeal phase. RESULTS: The results showed that the pharyngeal transit time was significantly shorter during swallow of cold sour bolus when compared with other stimuli. Conclusion - Sour taste stimuli associated to cold temperature cause significant change in swallowing patterns, by shortening the pharyngeal transit time, which may lead to positive effects in patients with oropharyngeal dysphagia.

【 授权许可】

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