Using Sensory Properties of Food to Trigger Swallowing: A Review

The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory pro...

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Detalles Bibliográficos
Autor principal: Loret, C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2015
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4151816/
https://www.ncbi.nlm.nih.gov/pubmed/24915399
http://dx.doi.org/10.1080/10408398.2011.649810
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author Loret, C.
author_facet Loret, C.
author_sort Loret, C.
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description The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification.
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spelling pubmed-41518162014-09-08 Using Sensory Properties of Food to Trigger Swallowing: A Review Loret, C. Crit Rev Food Sci Nutr Original Articles The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification. Taylor & Francis 2015-01-02 2014-08-08 /pmc/articles/PMC4151816/ /pubmed/24915399 http://dx.doi.org/10.1080/10408398.2011.649810 Text en Published with license by Taylor & Francis http://creativecommons.org/licenses/by/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.
spellingShingle Original Articles
Loret, C.
Using Sensory Properties of Food to Trigger Swallowing: A Review
title Using Sensory Properties of Food to Trigger Swallowing: A Review
title_full Using Sensory Properties of Food to Trigger Swallowing: A Review
title_fullStr Using Sensory Properties of Food to Trigger Swallowing: A Review
title_full_unstemmed Using Sensory Properties of Food to Trigger Swallowing: A Review
title_short Using Sensory Properties of Food to Trigger Swallowing: A Review
title_sort using sensory properties of food to trigger swallowing: a review
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4151816/
https://www.ncbi.nlm.nih.gov/pubmed/24915399
http://dx.doi.org/10.1080/10408398.2011.649810
work_keys_str_mv AT loretc usingsensorypropertiesoffoodtotriggerswallowingareview

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