Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Assessment of the Food-Swallowing Process Using Bolus Visualisation and Manometry Simultaneously in a Device that Models Human Swallowing

Qazi, Waqas M. ; Ekberg, Olle LU ; Wiklund, Johan LU ; Kotze, Reinhardt and Stading, Mats (2019) In Dysphagia 34(6). p.821-833
Abstract


The characteristics of the flows of boluses with different consistencies, i.e. different rheological properties, through the pharynx have not been fully elucidated. The results obtained using a novel in vitro device, the Gothenburg Throat, which allows simultaneous bolus flow visualisation and manometry assessments in the pharynx geometry, are presented, to explain the dependence of bolus flow on bolus consistency. Four different bolus consistencies of a commercial food thickener, 0.5, 1, 1.5 and 2 Pa s (at a shear rate of 50 s
−1
... (More)


The characteristics of the flows of boluses with different consistencies, i.e. different rheological properties, through the pharynx have not been fully elucidated. The results obtained using a novel in vitro device, the Gothenburg Throat, which allows simultaneous bolus flow visualisation and manometry assessments in the pharynx geometry, are presented, to explain the dependence of bolus flow on bolus consistency. Four different bolus consistencies of a commercial food thickener, 0.5, 1, 1.5 and 2 Pa s (at a shear rate of 50 s
−1
)—corresponding to a range from low honey-thick to pudding-thick consistencies on the National Dysphagia Diet (NDD) scale—were examined in the in vitro pharynx. The bolus velocities recorded in the simulator pharynx were in the range of 0.046–0.48 m/s, which is within the range reported in clinical studies. The corresponding wall shear rates associated with these velocities ranged from 13 s
−1
(pudding consistency) to 209 s
−1
(honey-thick consistency). The results of the in vitro manometry tests using different consistencies and bolus volumes were rather similar to those obtained in clinical studies. The in vitro device used in this study appears to be a valuable tool for pre-clinical analyses of thickened fluids. Furthermore, the results show that it is desirable to consider a broad range of shear rates when assessing the suitability of a certain consistency for swallowing.

(Less)
Please use this url to cite or link to this publication:
author
; ; ; and
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Bolus manometry, Deglutition and deglutition disorders, Rheology, Shear rate, Ultrasound velocimetry
in
Dysphagia
volume
34
issue
6
pages
821 - 833
publisher
Springer
external identifiers
  • scopus:85062735394
  • pmid:30840137
ISSN
0179-051X
DOI
10.1007/s00455-019-09995-8
language
English
LU publication?
no
id
22a61021-7c9f-4ad4-9e62-45a0d2bfc069
date added to LUP
2019-03-19 14:21:22
date last changed
2024-09-03 14:49:36
@article{22a61021-7c9f-4ad4-9e62-45a0d2bfc069,
  abstract     = {{<p><br>
                                                         The characteristics of the flows of boluses with different consistencies, i.e. different rheological properties, through the pharynx have not been fully elucidated. The results obtained using a novel in vitro device, the Gothenburg Throat, which allows simultaneous bolus flow visualisation and manometry assessments in the pharynx geometry, are presented, to explain the dependence of bolus flow on bolus consistency. Four different bolus consistencies of a commercial food thickener, 0.5, 1, 1.5 and 2 Pa s (at a shear rate of 50 s                             <br>
                            <sup>−1</sup><br>
                                                         )—corresponding to a range from low honey-thick to pudding-thick consistencies on the National Dysphagia Diet (NDD) scale—were examined in the in vitro pharynx. The bolus velocities recorded in the simulator pharynx were in the range of 0.046–0.48 m/s, which is within the range reported in clinical studies. The corresponding wall shear rates associated with these velocities ranged from 13 s                             <br>
                            <sup>−1</sup><br>
                                                          (pudding consistency) to 209 s                             <br>
                            <sup>−1</sup><br>
                                                          (honey-thick consistency). The results of the in vitro manometry tests using different consistencies and bolus volumes were rather similar to those obtained in clinical studies. The in vitro device used in this study appears to be a valuable tool for pre-clinical analyses of thickened fluids. Furthermore, the results show that it is desirable to consider a broad range of shear rates when assessing the suitability of a certain consistency for swallowing.                         <br>
                        </p>}},
  author       = {{Qazi, Waqas M. and Ekberg, Olle and Wiklund, Johan and Kotze, Reinhardt and Stading, Mats}},
  issn         = {{0179-051X}},
  keywords     = {{Bolus manometry; Deglutition and deglutition disorders; Rheology; Shear rate; Ultrasound velocimetry}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{821--833}},
  publisher    = {{Springer}},
  series       = {{Dysphagia}},
  title        = {{Assessment of the Food-Swallowing Process Using Bolus Visualisation and Manometry Simultaneously in a Device that Models Human Swallowing}},
  url          = {{http://dx.doi.org/10.1007/s00455-019-09995-8}},
  doi          = {{10.1007/s00455-019-09995-8}},
  volume       = {{34}},
  year         = {{2019}},
}