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不同黏度食团吞咽时相参数的变化。

Changes of timing variables in swallowing of boluses with different viscosities in patients with dysphagia.

机构信息

Department of Rehabilitation Medicine, University of Ulsan College of Medicine, Seoul, Korea.

出版信息

Arch Phys Med Rehabil. 2013 Jan;94(1):120-6. doi: 10.1016/j.apmr.2012.07.016. Epub 2012 Aug 1.

DOI:10.1016/j.apmr.2012.07.016
PMID:22864016
Abstract

OBJECTIVES

To evaluate the timing of the swallowing process and the effect of bolus viscosity on swallowing.

DESIGN

Prospective observational study.

SETTING

General teaching hospital, rehabilitation unit.

PARTICIPANTS

We enrolled patients with dysphagia (n=82) in a videofluoroscopic swallowing study (VFSS) from January 13, 2009, to October 22, 2009. Based on VFSS results, we classified patients as "thin-fluid aspirators" (n=40) or as "nonaspirators" (n=42).

INTERVENTIONS

Swallowing of a 5-mL thick bolus and a 5-mL thin bolus in all patients.

MAIN OUTCOME MEASURES

Kinematic analysis of various variables during the swallowing process (pharyngeal phase), including epiglottis contact with the bolus, laryngeal elevation, pharyngeal constriction, and upper esophageal sphincter opening.

RESULTS

In both groups, the thin bolus arrived at the vallecular pouch earlier than the thick bolus. During swallowing of the thick bolus, the thin-fluid aspirators had a delayed latency of upper esophageal sphincter opening, delayed laryngeal elevation to peak level, and significantly longer rise time of laryngeal elevation.

CONCLUSIONS

Our results indicate clear differences in the degree of adaptation to bolus viscosity between patients classified as thin-fluid aspirators and as nonaspirators. These differences were mainly in activities of laryngeal elevators rather than pharyngeal constrictors.

摘要

目的

评估吞咽过程的时间以及食团粘度对吞咽的影响。

设计

前瞻性观察研究。

地点

综合教学医院,康复科。

参与者

我们对 2009 年 1 月 13 日至 2009 年 10 月 22 日期间进行视频透视吞咽研究(VFSS)的吞咽困难患者(n=82)进行了招募。根据 VFSS 结果,我们将患者分为“稀薄液吸入者”(n=40)和“非吸入者”(n=42)。

干预措施

所有患者吞咽 5 毫升稠食团和 5 毫升稀薄食团。

主要观察指标

吞咽过程(咽部阶段)中各种变量的运动学分析,包括会厌与食团接触、喉抬高、咽部收缩和食管上括约肌开放。

结果

在两组中,稀薄食团都比稠食团更早到达会厌谷。在吞咽稠食团时,稀薄液吸入者的食管上括约肌开放潜伏期延迟,喉抬高至峰值水平延迟,并且喉抬高的上升时间明显延长。

结论

我们的结果表明,将患者分为稀薄液吸入者和非吸入者时,他们对食团粘度的适应程度存在明显差异。这些差异主要存在于喉提升器的活动中,而不是咽部收缩器。

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