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Chewing and the dimension of the pharyngoesophageal segment

Liedberg, Birgitta; Ekberg, Olle LU and Öwall, Bengt (1991) In Dysphagia 6(4). p.214-218
Abstract
Masticatory efficiency was evaluated in 21 adults for four chewing parameters: mixing of a color-patterned chewing gum mass, shaping of a chewing gum mass, particle reduction of a silicone tablet, and number of chewing strokes before the first swallow of an almond. The results of these tests were correlated with the dimension of the pharyngoesophageal (PE) segment during swallow of liquid barium and solid meat. The transverse width of the PE segment during swallow of liquid barium correlated significantly with the chewing parameters. The sagittal width of the PE segment during swallow of liquid barium correlated only weakly with the chewing parameters. The PE segment dimension during swallow of a solid meat bolus did not correlate with the... (More)
Masticatory efficiency was evaluated in 21 adults for four chewing parameters: mixing of a color-patterned chewing gum mass, shaping of a chewing gum mass, particle reduction of a silicone tablet, and number of chewing strokes before the first swallow of an almond. The results of these tests were correlated with the dimension of the pharyngoesophageal (PE) segment during swallow of liquid barium and solid meat. The transverse width of the PE segment during swallow of liquid barium correlated significantly with the chewing parameters. The sagittal width of the PE segment during swallow of liquid barium correlated only weakly with the chewing parameters. The PE segment dimension during swallow of a solid meat bolus did not correlate with the chewing parameters. The results suggest that there is feedback during chewing and swallowing between the PE segment and the oral cavity. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Masticatory efficiency, Bolus shape, Pharyngoesophageal segment, Deglutition, Deglutition disorders
in
Dysphagia
volume
6
issue
4
pages
214 - 218
publisher
Springer
external identifiers
  • pmid:1778099
  • scopus:0026332325
ISSN
1432-0460
DOI
10.1007/BF02493530
language
English
LU publication?
yes
id
e9080fb5-e8ed-433a-ae8b-1ce8f15bd5a3 (old id 1105833)
date added to LUP
2008-08-04 12:05:12
date last changed
2017-01-01 04:50:11
@article{e9080fb5-e8ed-433a-ae8b-1ce8f15bd5a3,
  abstract     = {Masticatory efficiency was evaluated in 21 adults for four chewing parameters: mixing of a color-patterned chewing gum mass, shaping of a chewing gum mass, particle reduction of a silicone tablet, and number of chewing strokes before the first swallow of an almond. The results of these tests were correlated with the dimension of the pharyngoesophageal (PE) segment during swallow of liquid barium and solid meat. The transverse width of the PE segment during swallow of liquid barium correlated significantly with the chewing parameters. The sagittal width of the PE segment during swallow of liquid barium correlated only weakly with the chewing parameters. The PE segment dimension during swallow of a solid meat bolus did not correlate with the chewing parameters. The results suggest that there is feedback during chewing and swallowing between the PE segment and the oral cavity.},
  author       = {Liedberg, Birgitta and Ekberg, Olle and Öwall, Bengt},
  issn         = {1432-0460},
  keyword      = {Masticatory efficiency,Bolus shape,Pharyngoesophageal segment,Deglutition,Deglutition disorders},
  language     = {eng},
  number       = {4},
  pages        = {214--218},
  publisher    = {Springer},
  series       = {Dysphagia},
  title        = {Chewing and the dimension of the pharyngoesophageal segment},
  url          = {http://dx.doi.org/10.1007/BF02493530},
  volume       = {6},
  year         = {1991},
}