Ultrasound Analysis of the Effects of Food Bolus Volume on Tongue Movement at the Initiation of Swallowing

• Published in: Journal of texture studies Vol. 44; no. 5; pp. 387 - 396
• Main Authors: Gao, Zhihong, Taniwaki, Mitsuru, Shimada, Hiromi, Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Kohyama, Kaoru
• Format: Journal Article
• Language: English
• Published: Blackwell Publishing Ltd 01.10.2013
• Subjects: Asphyxia; Bolus volume; deglutition; foods; gels; infants; ingestion; kinematics; M-mode; mechanical properties; pharynx; swallowing; texture; tongue; tongue movement; ultrasonics; ultrasonography; ultrasound imaging; women
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12026

This study aimed to elucidate the effects of food bolus volume on tongue movement at the initiation of swallowing using ultrasonography. Four healthy women were asked to consume 3‐ and 6‐mL spoon‐served different food samples (hard gel, soft gel, sol and water) in one swallow each and in their natural manner of eating. An ultrasound probe was positioned under each person's chin to produce coronal images of the tongue. The up‐down movement of the dorsal surface of the tongue was observed in the M‐mode. The grooving depth for 6 mL of gels and water was greater than that for 3 mL. The duration of grooving for 6 mL of gels was longer than that for 3 mL. The velocity of descending and ascending grooving was not significantly different between the volumes for each food sample, and the velocity of descending grooving was greater than that of ascending grooving. PRACTICAL APPLICATIONS: Ultrasonography, using a medical ultrasound instrument, is an effective method for observing tongue movement during the oral phase of swallowing. The M‐mode can visualize the kinematics of the dorsal surface of the tongue and bolus passing from the tongue to the pharynx at the initiation of swallowing. Different kinematics of tongue movement can be observed for different volumes of food bolus, mechanical properties and individuals. This technique can be used for designing the texture of food materials for the elderly and infants who experience aspiration or suffocation by food.