Chewing and Oral Processing of Solid Food

Completed

• Conditions: Dysphagia

• Registration Number: NCT05594173
• Lead Sponsor: University Health Network, Toronto

Brief 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.

Study Timeline

• Study Start: 2019-09-13
• Primary Completion: 2020-12-20
• Study Completion: 2020-12-20
• Status Verified: 2022-10
• Study First Submitted: 2022-10-21
• Study First Submitted QC: 2022-10-21
• Study First Posted: 2022-10-26
• Results First Submitted: 2022-10-27
• Results First Submitted QC: 2022-10-27
• Last Update Submitted: 2022-10-27
• Results First Posted: 2022-11-21
• Last Update Posted: 2022-11-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• Healthy adults under age 60

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Exclusion Criteria

• prior history of swallowing, motor speech, gastro-esophageal or neurological difficulties, chronic sinusitis or taste disturbance.
• history of surgery to the speech or swallowing apparatus (other than routine tonsillectomy or adenoidectomy)
• Type 1 Diabetes
• Current use of dentures
• cognitive communication difficulties that may hinder comprehension of the study documents or instructions
• known allergies to medical adhesive
• known allergies to ingredients of the food products used in the experiment .

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Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Number of Chewing Cycles Per Bolus	Baseline (single timepoint only)	Using surface electromyography (sEMG) of the masseter muscle, we will count the number of muscle contraction spikes (i.e. chewing cycles) seen for chewing activity for a single comfortable bite of each bolus type.
Total Chewing Duration Per Bolus	Baseline (single timepoint only)	Using surface electromyography (sEMG) of the masseter muscle, we will count the total duration of chewing activity for a single comfortable bite of each bolus type.

Trial Locations

Locations (1)

Toronto Rehabilitation Institute - University Health Network; 🇨🇦 Toronto, Ontario, Canada