Foods and liquids have properties that are often modified as part of clinical dysphagia
management to promote safe and efficient swallowing. However, recent studies have …

Texture modification has become one of the most common forms of intervention for
dysphagia, and is widely considered important for promoting safe and efficient swallowing …

The effect of food consistency on swallowing function has been widely studied, and it is well
recognized that by delaying the flow of the food bolus, thickened liquids can help in the …

Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately
8% of the world's population. Dysphagia is associated with malnutrition, dehydration, chest …

Purpose Respiratory–swallow coordination is vital for airway protection, preventing
aspiration, or penetration of foreign material into the airway. With the implementation of the …

There is evidence that a strong, unpalatable, sour bolus improves swallowing in neurogenic
dysphagia. It is not known whether other tastes may alter swallowing physiology. This study …

Normal oropharyngeal swallowing is a complex set of neuromotor behaviors containing
three phases:(1) oral preparation to break food down to a swallowable consistency;(2) oral …

Dysphagia is estimated to affect~ 8% of the world's population (~ 590 million people).
Texture-modified foods and thickened drinks are commonly used to reduce the risks of …

The use of thickened liquids is a common compensatory strategy to improve swallow safety.
The purpose of this study was to determine the optimal liquid viscosity to use to promote …

Background Dysphagia, a widely suffered disease mainly by seniors, causes food
swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even …