Effect of Citric Acid and Citric Acid–Sucrose Mixtures on Swallowing in Neurogenic Oropharyngeal Dysphagia

被引：1

作者：

Cathy A. Pelletier

Harry T. Lawless

机构：

[1] Cornell University,Department of Food Science & Technology

[2] Ithaca,undefined

[3] New York,undefined

来源：

Dysphagia | 2003年 / 18卷

关键词：

Dysphagia; Sour; Taste; Gustation; Trigeminal; Mixture suppression; Deglutition; Deglutition disorders;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The ability of sour and sweet–sour mixtures to improve swallowing in 11 nursing home residents with neurogenic oropharyngeal dysphagia was investigated using fiberoptic endoscopic evaluation of swallowing. Citric acid (2.7%) significantly reduced aspiration and penetration compared with water. Teaspoon delivery of liquids significantly reduced aspiration and penetration compared with natural cup drinking. Subjects tended to appropriately self-regulate the cup volume they consumed after the first trial. A significant increase in spontaneous dry swallows was observed after both taste stimuli. The mechanisms for improved swallowing due to citric acid are not understood but may be due to increased gustatory and trigeminal stimulation of acid to the brainstem in neurologically impaired subjects.

引用

页码：231 / 241

页数：10

共 121 条

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