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Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the older adults
BACKGROUND: Increasing viscosity can reduce the risk of aspiration into the airway, but excessively thickened food may require more force and effort. We assumed that semi-solid foods with similar viscosities will behave differently in the oropharynx and there might exist the possibility that propert...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684931/ https://www.ncbi.nlm.nih.gov/pubmed/33228540 http://dx.doi.org/10.1186/s12877-020-01890-4 |