The Influence of Sour Taste on Dysphagia in Brain Injury: Blind Study
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Objective To verify the infl uence of sour taste on swallowing and the presence of refl ex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. Method Fifty dysphagic brain injury patients who underwent videofl uoroscopic swallowing study (VFSS) were recruited. Th e patients who had shown severe aspiration at 2 ml of liquid were excluded. Th e dysphagic patients were given 5 ml each of a sour tasting liquid (SOUR) and a thin liquid barium (LIQUID) in random order. An expert analyzed the result of VFSS by reviewing recorded videotapes. Analysis components consisted of the Penetration-Aspiration-Scale (PAS) score, oral transit time (OTT), pharyngeal transit time (PTT), pharyngeal delay time (PDT)and the refl ex cough presence. Results The PAS score for SOUR was significantly lower than the one for LIQUID (p=0.03). The mean OTT for SOUR was significantly shortened compared to that for LIQUID (p=0.03). The mean PTT and PDT were also shortened in SOUR, although the diff erences were not statistically signifi cant (p=0.26 and p=0.32, respectively). Th ere was no signifi cant diff erence between SOUR and LIQUID regarding the presence of refl ex cough (p=1.00). Conclusion Th e sour taste could enhance sensorimotor feedback in the oropharynx, thus lowering the chances of penetration-aspiration caused by shortening of the oropharyngeal passage times. There was no significant diff erence in the presence of refl ex cough produced between LIQUID and SOUR.
Abstract
Objective To verify the infl uence of sour taste on swallowing and the presence of refl ex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. Method Fifty dysphagic brain injury patients who underwent videofl uoroscopic swallowing study (VFSS) were recruited. Th e patients who had shown severe aspiration at 2 ml of liquid were excluded. Th e dysphagic patients were given 5 ml each of a sour tasting liquid (SOUR) and a thin liquid barium (LIQUID) in random order. An expert analyzed the result of VFSS by reviewing recorded videotapes. Analysis components consisted of the Penetration-Aspiration-Scale (PAS) score, oral transit time (OTT), pharyngeal transit time (PTT), pharyngeal delay time (PDT)and the refl ex cough presence. Results The PAS score for SOUR was significantly lower than the one for LIQUID (p=0.03). The mean OTT for SOUR was significantly shortened compared to that for LIQUID (p=0.03). The mean PTT and PDT were also shortened in SOUR, although the diff erences were not statistically signifi cant (p=0.26 and p=0.32, respectively). Th ere was no signifi cant diff erence between SOUR and LIQUID regarding the presence of refl ex cough (p=1.00). Conclusion Th e sour taste could enhance sensorimotor feedback in the oropharynx, thus lowering the chances of penetration-aspiration caused by shortening of the oropharyngeal passage times. There was no significant diff erence in the presence of refl ex cough produced between LIQUID and SOUR.
참고문헌 (23)
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