Effects of Multisensory Input on Swallowing During the Anticipatory Phase
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Objective: This study aimed to examine the effects of multisensory stimulation including sequential and continuous visual, auditory, olfactory, tactile, and proprioceptive stimuli related to food intake during the anticipatory stage on swallowing function, and to use the findings as a basis for sensory stimulation therapy for patients with dysphagia. Methods: Twenty healthy adults aged 20 to 50 years were randomly assigned to an experimental or control group. The experimental group completed a simulated “strawberry eating” task involving strawberry scent, audiovisual cues of someone eating, and the act of bringing a strawberry to their mouth. The control group performed an unrelated task (typing sentences). Each task lasted 5 minutes. Surface electromyography (sEMG; VitalStimⓇ Plus) of the suprahyoid muscles measured the time to first swallow, total number of swallows, interval between swallows, and Maximal Voluntary Contraction (MVC)%. Group differences were analyzed using the Mann–Whitney U test. Results: Compared with the controls, the experimental group had a significantly shorter time to first swallow (18.0±9.9 vs. 64.0±40.9 s), more swallows (13.1±3.8 vs. 5.4±3.4), and shorter intervals between swallows (22.2±9.8 s vs. 71.9±35.4 s; all P＜0.05). The MVC% was higher in the experimental group (14.8±10.4 vs. 7.9±4.5). However, the difference was not statistically significant. Conclusion: The multisensory stimulation provided during the anticipatory stage of the feeding task was found to facilitate a faster swallowing reflex and increase swallowing frequency.
Abstract
Objective: This study aimed to examine the effects of multisensory stimulation including sequential and continuous visual, auditory, olfactory, tactile, and proprioceptive stimuli related to food intake during the anticipatory stage on swallowing function, and to use the findings as a basis for sensory stimulation therapy for patients with dysphagia. Methods: Twenty healthy adults aged 20 to 50 years were randomly assigned to an experimental or control group. The experimental group completed a simulated “strawberry eating” task involving strawberry scent, audiovisual cues of someone eating, and the act of bringing a strawberry to their mouth. The control group performed an unrelated task (typing sentences). Each task lasted 5 minutes. Surface electromyography (sEMG; VitalStimⓇ Plus) of the suprahyoid muscles measured the time to first swallow, total number of swallows, interval between swallows, and Maximal Voluntary Contraction (MVC)%. Group differences were analyzed using the Mann–Whitney U test. Results: Compared with the controls, the experimental group had a significantly shorter time to first swallow (18.0±9.9 vs. 64.0±40.9 s), more swallows (13.1±3.8 vs. 5.4±3.4), and shorter intervals between swallows (22.2±9.8 s vs. 71.9±35.4 s; all P＜0.05). The MVC% was higher in the experimental group (14.8±10.4 vs. 7.9±4.5). However, the difference was not statistically significant. Conclusion: The multisensory stimulation provided during the anticipatory stage of the feeding task was found to facilitate a faster swallowing reflex and increase swallowing frequency.