NCT05594173

Chewing and Oral Processing of Solid Food

Chewing and Oral Processing of Solid Food in Healthy Swallowing

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 20 (actual)
• Sponsor: University Health Network, Toronto · Academic / Other
• Sex: All
• Age: 18 Years – 60 Years
• Healthy volunteers: Accepted

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.

Detailed 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.

Conditions

• Dysphagia

Interventions

Type	Name	Description
OTHER	Food texture modification	Food prepared in three different consistencies: minced and moist, soft and bite-sized and regular, as defined by the International Dysphagia Diet Standardisation Initiative

Timeline

• Start date: 2019-09-13
• Primary completion: 2020-12-20
• Completion: 2020-12-20
• First posted: 2022-10-26
• Last updated: 2022-11-21
• Results posted: 2022-11-21

Locations

1 site across 1 country: Canada