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Chewing and Oral Processing of Solid Food — NIH_HVX6  

Dysphagia Clinical Trial

Official title:
Chewing and Oral Processing of Solid Food in Healthy Swallowing

Clinical Trial Summary

Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.

Clinical Trial Description

Aim: To explore chewing and oral processing behaviors across solid foods of different consistencies (minced and moist, soft & bite-sized, regular). Healthy adult participants will be asked to swallow foods representative of the "minced and moist", "soft and bite-sized" and "regular" consistency levels of the International Dysphagia Diet Standardisation Initiative. We will measure the number of chews taken per bolus and the overall duration of chewing to understand differences across consistencies. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT05594173
Study type Observational
Source University Health Network, Toronto
Contact
Status Completed
Phase
Start date September 13, 2019
Completion date December 20, 2020
View Details
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