caa a22 4500 467935459 CHVBK 20180406152956.0 cr unu---uuuuu 170328e20060101xx s 000 0 eng 10.1007/s00455-005-9003-6 doi (NATIONALLICENCE)springer-10.1007/s00455-005-9003-6 Influences of Thermal and Gustatory Characteristics on Sensory and Motor Aspects of Swallowing [Elektronische Daten] [Yozo Miyaoka, Keiko Haishima, Masamichi Takagi, Hiroyuki Haishima, Jin Asari, Yoshiaki Yamada] Two sets of experiments were conducted to examine the effects of two sensory modalities, temperature and taste, of foods on perceptual and motor aspects of swallowing in 20 young, healthy subjects (10 subjects for each experiment). A tasteless and odorless thickening agent was the basic testing material. The first experiment compared the swallowing of foods at four temperatures ranging from 5°C to 50°C. Food at 50°C was more acceptable for swallowing than at 5°C, 20°C, or 35°C. The suprahyoid muscles were less active during swallowing food at 50°C compared with swallowing food at the other three temperatures. The second experiment compared foods with the five basic taste qualities (sweetness, saltiness, sourness, bitterness, and umami) with a tasteless food (dissolved in distilled water) to examine the influence of gustatory sensation. The sweet and tasteless foods were somewhat more acceptable for swallowing than the sour and bitter foods. However, none of the foods differentially altered the motor parameters of swallowing. Interactive influences of temperature and gustatory sensations of foods on swallowing are discussed. Springer Science+Business Media, Inc., 2006 Swallowing nationallicence Temperature nationallicence Taste nationallicence Sensory evaluation nationallicence Motor activity nationallicence Deglutition nationallicence Deglutition disorders nationallicence Miyaoka Yozo Department of Health and Nutrition, Niigata University of Health and Welfare School of Health Sciences, 950-3198, Niigata, Japan aut Haishima Keiko Department of Hygiene and Oral Health, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut Takagi Masamichi Department of Oral Health Science, Niigata University Graduate School of Medical and Dental Sciences Course for Oral Life Science, 951-8514, Niigata, Japan aut Haishima Hiroyuki Department of Hygiene and Oral Health, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut Asari Jin Department of Pediatric Dentistry, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut Yamada Yoshiaki Department of Oral Biological Science, Niigata University Graduate School of Medical and Dental Sciences Course for Oral Life Science, 951-8514, Niigata, Japan aut Dysphagia Springer-Verlag 21/1(2006-01-01), 38-48 0179-051X 21:1<38 2006 21 455 https://doi.org/10.1007/s00455-005-9003-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00455-005-9003-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Miyaoka Yozo Department of Health and Nutrition, Niigata University of Health and Welfare School of Health Sciences, 950-3198, Niigata, Japan aut NATIONALLICENCE 700 1- Haishima Keiko Department of Hygiene and Oral Health, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut NATIONALLICENCE 700 1- Takagi Masamichi Department of Oral Health Science, Niigata University Graduate School of Medical and Dental Sciences Course for Oral Life Science, 951-8514, Niigata, Japan aut NATIONALLICENCE 700 1- Haishima Hiroyuki Department of Hygiene and Oral Health, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut NATIONALLICENCE 700 1- Asari Jin Department of Pediatric Dentistry, Showa University School of Dentistry, 142-8555, Tokyo, Japan aut NATIONALLICENCE 700 1- Yamada Yoshiaki Department of Oral Biological Science, Niigata University Graduate School of Medical and Dental Sciences Course for Oral Life Science, 951-8514, Niigata, Japan aut NATIONALLICENCE 773 0- Dysphagia Springer-Verlag 21/1(2006-01-01), 38-48 0179-051X 21:1<38 2006 21 455 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer