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Effect of temperature on electrophysiological parameters of swallowing

Barin Selçuk, MD, et al.

Figure. Laryngeal sensor signals

We studied the effect of three different temperature ranges on the triggering of voluntary-induced swallowing and on the duration of the pharyngeal phase of swallowing electrophysiologically. We found the time for triggering of swallowing to be shorter for cold and hot water than for normal temperature water. The duration of swallowing was also shorter for cold and hot water than for normal temperature water. The maximum capacity of a single bolus (dysphagia limit) was >20 mL of water in all nondisabled subjects for different temperatures. In conclusion, we found the three temperature ranges effective in triggering voluntary-induced swallowing. Further studies of swallowing patterns in nondisabled patients should ideally be developed in terms of thermal tactile stimulation in different sizes and viscosity to determine the optimal intervention and treatment strategies.


Volume 44 Number 3 2007
Pages 373 – 380


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