CompletedNot Applicable

The Effect of Food Taste, Temperature, and Viscosity on Swallowing Efficiency

United States1 participantsStarted 2011-01

Plain-language summary

The purpose of this study is to evaluate the effect of taste on swallowing efficiency, to evaluate the effect of temperature on swallowing efficiency, and to evaluate the effect of viscosity on swallowing efficiency.

Who can participate

Age range55 Years

SexALL

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Exclusion criteria

✕. Patients unable to complete the administration of the full taste and viscosity protocol.
✕. Patients with profound dysphagia unable to safely consume the test solutions.
✕. Patients with known sensitivities or allergies to any of the test solutions.
✕. Patients who are prisoners.
✕. Patients have a history of diabetes.
✕. Patients who are unable to follow the simple instructions to swallow the test solutions on instruction and answer the questionnaire.

What they're measuring

Swallowing amplitude as measured on digital accelerometry.

Timeframe: Measurement is made at the time of patient participation.

Trial details

NCT IDNCT01270204

SponsorUniversity of California, Davis

Sponsor typeOTHER

Study typeOBSERVATIONAL

Primary completion2012-11

View on ClinicalTrials.gov More Dysphagia trials