The Effect of Food Taste, Temperature, and Viscosity on Swallowing Efficiency

Completed

Conditions studied: Dysphagia

In brief

The purpose of this study is to evaluate the effect of taste on swallowing efficiency, to evaluate the effect of temperature on swallowing efficiency, and to evaluate the effect of viscosity on swallowing efficiency.

Key facts

Study ID

NCT01270204

Run by

University of California, Davis

People needed

1

Starts

2011-01-01

Expected to finish

2012-11-01

Last updated by the study team

2017-05-30

Who can join

Age: 55 and older. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Normal Volunteers:
• Older than 55 years of age
• No history of voice, swallowing, reflux, or progressive neurologic disease affecting the swallowing mechanism.
• A normal self-administered dysphagia questionnaire (EAT-10 score of less than three)
• Patients with Dysphagia
• Older than 55 years of age
• Patients with the following condition: Dysphagia, globus, gastroesophageal reflux, or any other condition requiring referral for a dynamic swallowing study.
• Patients willing to provide written informed consent for their participation in the study.

You may not qualify if…

• Patients unable to complete the administration of the full taste and viscosity protocol.
• Patients with profound dysphagia unable to safely consume the test solutions.
• Patients with known sensitivities or allergies to any of the test solutions.
• Patients who are prisoners.
• Patients have a history of diabetes.
• Patients who are unable to follow the simple instructions to swallow the test solutions on instruction and answer the questionnaire.

Where it is running

• UC Davis Department of Otolaryngology — Sacramento, California, United States

Full record on ClinicalTrials.gov

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