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Dysphagia

, Volume 26, Issue 3, pp 246–249

First Online: 07 September 2010Received: 21 February 2010Accepted: 30 July 2010

Abstract

A videofluorographic VF swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF images were acquired using a versatile fluoroscopic unit and barium sulfate was used as a contrast medium. Udon noodles had a harder and smoother food texture than white rice. Fewer chewing movements and more stage 2 transport were seen during the consumption of udon noodles than for white rice.

KeywordsDeglutition Deglutition disorders Videofluorographic swallowing study VF Food texture Stage 2 transport  Download fulltext PDF



Author: Yukihiro Iida - Akitoshi Katsumata - Masami Fujishita

Source: https://link.springer.com/



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