Cola Paula Cristina, Gatto Ana Rita, Silva Roberta Gonçalves da, Spadotto André Augusto, Schelp Arthur Oscar, Henry Maria Aparecida Coelho de Arruda
Department of Surgery, Botucatu Medical School, UNESP (São Paulo State University), Botucatu, SP, Brazil.
Arq Gastroenterol. 2010 Jan-Mar;47(1):18-21. doi: 10.1590/s0004-28032010000100004.
The effect of sour taste and food temperature variations in dysphagic patients has not been entirely clarified.
To determine the effect of sour and cold food in the pharyngeal transit times of patients with stroke.
Patients participating in this study were 30 right-handed adults, 16 of which were male and 14 were female, aged 41 to 88 (average age 62.3 years) with ictus varying from 1 to 30 days (median of 6 days). To analyze the pharyngeal transit time a videofluoroscopy swallow test was performed. Each patient was observed during swallow of a 5 mL paste bolus given by spoon, totaling four different stimuli (natural, cold, sour and cold sour), one at a time, room temperature (22 degrees C) and cold (8 degrees C) were used. Later, the tests were analyzed using specific software to measure bolus transit time during the pharyngeal phase.
The results showed that the pharyngeal transit time was significantly shorter during swallow of cold sour bolus when compared with other stimuli.
Sour taste stimuli associated to cold temperature cause significant change in swallowing patterns, by shortening the pharyngeal transit time, which may lead to positive effects in patients with oropharyngeal dysphagia.
吞咽困难患者中酸味和食物温度变化的影响尚未完全阐明。
确定酸味和冷食对中风患者咽部通过时间的影响。
参与本研究的患者为30名右利手成年人，其中男性16名，女性14名，年龄41至88岁（平均年龄62.3岁），发病时间从1天至30天不等（中位数为6天）。为分析咽部通过时间，进行了视频荧光吞咽测试。在患者用勺子吞咽5毫升糊状食团时进行观察，共有四种不同刺激（自然、冷、酸和冷酸），每次一种，使用室温（22摄氏度）和冷（8摄氏度）。之后，使用特定软件分析测试结果，以测量咽部阶段食团的通过时间。
结果显示，与其他刺激相比，吞咽冷酸食团时咽部通过时间明显更短。
与低温相关的酸味刺激会使吞咽模式发生显著变化，缩短咽部通过时间，这可能对口咽吞咽困难患者产生积极影响。
