Literature DB >> 14571326

Effect of citric acid and citric acid-sucrose mixtures on swallowing in neurogenic oropharyngeal dysphagia.

Cathy A Pelletier1, Harry T Lawless.   

Abstract

The ability of sour and sweet-sour mixtures to improve swallowing in 11 nursing home residents with neurogenic oropharyngeal dysphagia was investigated using fiberoptic endoscopic evaluation of swallowing. Citric acid (2.7%) significantly reduced aspiration and penetration compared with water. Teaspoon delivery of liquids significantly reduced aspiration and penetration compared with natural cup drinking. Subjects tended to appropriately self-regulate the cup volume they consumed after the first trial. A significant increase in spontaneous dry swallows was observed after both taste stimuli. The mechanisms for improved swallowing due to citric acid are not understood but may be due to increased gustatory and trigeminal stimulation of acid to the brainstem in neurologically impaired subjects.

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Year:  2003        PMID： 14571326     DOI： 10.1007/s00455-003-0013-y

Source DB:  PubMed          Journal:  Dysphagia        ISSN： 0179-051X            Impact factor:   3.438


  30 in total

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10.  Effects of a sour bolus on oropharyngeal swallowing measures in patients with neurogenic dysphagia.

Authors:  J A Logemann; B R Pauloski; L Colangelo; C Lazarus; M Fujiu; P J Kahrilas
Journal:  J Speech Hear Res       Date:  1995-06
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9.  The impact of rheologically controlled materials on the identification of airway compromise on the clinical and videofluoroscopic swallowing examinations.

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10.  Oral and oropharyngeal perceptions of fluid viscosity across the age span.

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