Effect of Viscosity on Food Transport and Swallow Initiation During Eating of Two-Phase Food in Normal Young Adults: A Pilot Study
Dysphagia, 06/14/2012
Matsuo K et al. – The study found that the initial viscosity of two–phase food significantly altered oropharyngeal bolus flow and the timing of swallow initiation. Accordingly, increased two–phase food viscosity may delay food entry into the pharynx and be of use in dysphagic diets.
