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PURPOSE: Acute stroke often leads to dysphagia. In the oral stage of dysphagia, there is a potential for immediate benefit from using a palatal augmentation prosthesis (PAP). We investigated whether our quickly fabricated, simple, and expedited version of PAP would result in an immediate improvement in swallowing function after an acute stroke. METHODS: We analyzed the records of stroke patients that were hospitalized between October 2019 and March 2022 and met the following criteria: they had a rehabilitation prescription and had paralysis of facial or hypoglossal nerves and either repeated salivary swallowing test ≤2 times or modified water swallow test ≤3, they were fasting, were within 3 weeks of onset, and had a simple PAP made for them. Outcomes included with/without PAP, maximum tongue pressure, repeated salivary swallowing test, and modified water swallow test on the day after starting to wear PAP was started. In addition, within one week, a videofluoroscopic examination was performed to measure the oral transit time, pharyngeal transit time, and penetration aspiration scale. Statistical analyses were performed using Wilcoxon signed-rank tests. Statistical significance was set at P < 0.05. RESULTS: Fifteen patients met the inclusion criteria and were included in this study. The mean age of the subjects was 76.9 ± 9.0 years. The use of PAP significantly increased maximum tongue pressure (P < 0.0001*) and shortened oral transit time (P < 0.0091*). There were no significant differences among the other items. CONCLUSIONS: Simple PAP immediately increased the maximum tongue pressure and improved swallowing function during the oral stage.

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Drinks and foods may be thickened to improve swallowing safety for dysphagia patients, but the resultant consistencies are not always palatable. Characterising alternative appetising foods is an important task. The study aims to characterise the in vitro swallowing behaviour of specifically formulated thickened dysphagia fluids containing xanthan gum and/or starch with standard jellies and yoghurt using a validated mechanical model, the "Cambridge Throat". Observing from the side, the model throat can follow an experimental oral transit time (in vitro-OTT) and a bolus length (BL) at the juncture of the pharynx and larynx, to assess the velocity and cohesion of bolus flow. Our results showed that higher thickener concentration produced longer in vitro-OTT and shorter BL. At high concentration (spoon-thick), fluids thickened with starch-based thickener showed significantly longer in vitro-OTT than when xanthan gum-based thickener was used (84.5 s ± 34.5 s and 5.5 s ± 1.6 s, respectively, p < 0.05). In contrast, at low concentration (nectar-like), fluids containing xanthan gum-based thickener demonstrated shorter BL than those of starch-based thickener (6.4 mm ± 0.5 mm and 8.2 mm ± 0.8 mm, respectively, p < 0.05). The jellies and yoghurt had comparable in vitro-OTT and BL to thickeners at high concentrations (honey-like and spoon-thick), indicating similar swallowing characteristics. The in vitro results showed correlation with published in vivo data though the limitations of applying the in vitro swallowing test for dysphagia studies were noted. These findings contribute useful information for designing new thickening agents and selecting alternative and palatable safe-to-swallow foods.

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INTRODUCTION: Some stroke patients show oral phase dysphagia, characterized by a markedly prolonged oral transit time that hinders oral feeding. The aim of this study was to clarify the clinical characteristics and lesions responsible for delayed swallowing. METHODS: We reviewed 90 patients with stroke. The oral processing time plus the postfaucial aggregation time required to swallow semisolid food was assessed. The patients were divided into two groups according to oral transit time, and we analyzed the differences in characteristics such as demographic factors, lesion factors, and cognitive function. Logistic regression analyses were performed to examine the predictors of delayed oral transit time. Lesion location and volume were measured on brain magnetic resonance images. We generated statistic maps of lesions related to delayed oral phase in swallowing using voxel-based lesion symptom mapping (VLSM). RESULTS: The group of patients who showed delayed oral transit time had significantly low cognitive function. Also, in a regression model, delayed oral phase was predicted with low K-MMSE (Korean version of the Mini Mental Status Exam). Using VLSM, we found the lesion location to be associated with delayed oral phase after adjusting for K-MMSE score. Although these results did not reach statistical significance, they showed the lesion pattern with predominant distribution in the left frontal lobe. CONCLUSION: Delayed oral phase in post-stroke patients was not negligible clinically. Patients' cognitive impairments affect the oral transit time. When adjusting it, we found a trend that the lesion responsible for delayed oral phase was located in the left frontal lobe, though the association did not reach significance. The delay might be related to praxis function.

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Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density. A preload-test meal design was used in this study; model foods with three levels of textural complexity (low, medium and high) were consumed as preload foods followed by a two-course ad libitum meal. This study was a randomized cross-over trial with 38 subjects. The results clearly showed that food with greater textural complexity led to significantly lower food intake overall. The first course of the meal and total food intake was significantly reduced (p<0.05) although food intake at the second course did not differ between groups. Despite the differing total intake, all subjects rated to have the same sense of satiety after three hours post-trial and the time taken to the next eating occasion did not differ between different preload conditions. Increased textural complexity in food enhances satiation and may potentially impact on satiety however this needs to be further confirmed in future studies. The findings suggest that foods with more complex textures can be a helpful tool in reducing the short-term food intake and enhancing the satiation response.

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OBJECTIVE: The videofluoroscopic swallowing study (VFSS) has been accepted for standard method of dysphagia evaluations. But there is no research for oropharyngeal effects depending on the change of viscosity. METHOD: The 10 normal subjects without dysphagia symptom or history were participated. 4 test foods were selected according to viscosity which was measured by line spread test (LST); thick semiblended diet: LST 1 cm, Yoplait: LST 2.44 cm, tomato juice: LST 3.67 cm, 35% diluted barium: LST 4.15 cm. Each foods were swallowed 3 times during VFSS. We measured oral transit time (OTT), pharyngeal delay time (PDT), pharyngeal transit time (PTT), and cricopharyngeal opening time (CPOT) RESULTS: There was linear correlation between OTT and LST (cm)(r= 0.965, P<0.05). As the score of LST increased, PDT tended to increase linearly, but there was no statistical significance (r=0.949, P=0.509). PTT and CPOT had no significant correlation with viscosity. CONCLUSION: The viscosity affected OTT and PDT. The test foods of VFSS and dysphagia diet shoud be selected by viscosity measures.

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