N/A
N=20
Chewing and Oral Processing of Solid Food
Dysphagia
Bottom Line
View on ClinicalTrials.gov: NCT05594173 ↗Enrolled (actual)
20
Serious AEs
0.0%
Results posted
Nov 2022
Primary outcome: Primary: Number of Chewing Cycles Per Bolus — 22; 15; 15; 28 number of chewing cycles
Study Design & Population
- Study type
- Observational
- Phase
- N/A
- Interventions
- Food texture modification (Other)
- Age
- Adult · 18+ yrs
- Sex
- All
- Sponsor
- University Health Network, Toronto
- Primary completion
- Dec 2020
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Number of Chewing Cycles Per Bolus |
22; 15; 15; 28; 6; 11 | — |
| PRIMARY Total Chewing Duration Per Bolus |
14.7; 13; 12.4; 25.1; 5.8; 9.9 | — |
Summary
Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.
Eligibility Criteria
Inclusion Criteria
- Healthy adults under age 60
Exclusion Criteria
- prior history of swallowing, motor speech, gastro-esophageal or neurological difficulties, chronic sinusitis or taste disturbance.
- history of surgery to the speech or swallowing apparatus (other than routine tonsillectomy or adenoidectomy)
- Type 1 Diabetes
- Current use of dentures
- cognitive communication difficulties that may hinder comprehension of the study documents or instructions
- known allergies to medical adhesive
- known allergies to ingredients of the food products used in the experiment .
Data sourced from ClinicalTrials.gov (NCT05594173). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.