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Sour Taste and Cold Temperature in Dysphagia

This study has been terminated.
Information provided by (Responsible Party):
Paula Cristina Cola, UPECLIN HC FM Botucatu Unesp Identifier:
First received: October 24, 2008
Last updated: May 29, 2015
Last verified: June 2012
The objective is to establish the effect of sour taste and cold temperature on the pharyngeal swallowing transit time after ischemic hemisphere stroke.


Study Type: Observational
Study Design: Observational Model: Cohort
Time Perspective: Prospective
Official Title: Sour Taste and Cold Temperature Effects on Pharyngeal Transit Time After Ischemic Stroke:Anatomic and Functional Bases.

Resource links provided by NLM:

Further study details as provided by Paula Cristina Cola, UPECLIN HC FM Botucatu Unesp:

Primary Outcome Measures:
  • Sour Taste and Cold Temperature in Dysphagia [ Time Frame: 24 months ]

Enrollment: 30
Study Start Date: March 2008
Study Completion Date: February 2011
Primary Completion Date: December 2010 (Final data collection date for primary outcome measure)
Detailed Description:
Over the past decade there were many studies over normal and pathological swallowing that discuss the influence of taste and temperature. Nevertheless there were many questions on the issue that remains to be solved, including the hemispheric lateralization of lesions dysphagic patients remains also to be fully understood.Swallowing disorder is defined as oropharyngeal dysphagia in presence of alterations in any phase of the complex swallowing dynamics. It could be congenital or acquired, affecting nutritional aspects, hydration, lung function and the individual's social integration [1]. Stroke, has a high incidence among neurological diseases, and cause disturbs on swallowing dynamics presenting signs of dysphagia in at least 50% of cases.A study that analyzed swallowing dynamics by videofluoroscopy in individuals with history of one or more stroke episodes with oropharyngeal dysphagia shows shorter pharyngeal and oropharyngeal transit times with cold stimulus than without them. Other study of heterogeneous neurological diseases such as cerebral palsy, brain trauma, stroke, and Alzheimer's disease, concluded that sour taste improved swallowing, minimizing laryngotracheal penetration and aspiration in individuals with neurological damaged. Chen et al. in an analysis of 42 healthy individuals with several taste bolus found that awareness and arousal could also influence the swallowing function.

Ages Eligible for Study:   50 Years to 80 Years   (Adult, Senior)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   No
Sampling Method:   Probability Sample
Study Population
patients in hospital

Inclusion Criteria:

  • Clinical diagnosis of stroke

Exclusion Criteria:

  • instability clinic
  Contacts and Locations
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Please refer to this study by its identifier: NCT00780364

Sao Paulo State University
Botucatu, Sao Paulo, Brazil, 18618-970
Sponsors and Collaborators
UPECLIN HC FM Botucatu Unesp
Principal Investigator: Paula C Cola, master Sao Paulo State University
  More Information

Responsible Party: Paula Cristina Cola, PhD, UPECLIN HC FM Botucatu Unesp Identifier: NCT00780364     History of Changes
Other Study ID Numbers: upeclin/HC/FMB-Unesp-18
Study First Received: October 24, 2008
Last Updated: May 29, 2015

Keywords provided by Paula Cristina Cola, UPECLIN HC FM Botucatu Unesp:
stroke; sour taste; cold temperature; pharyngeal swallowing

Additional relevant MeSH terms:
Cerebrovascular Disorders
Brain Diseases
Central Nervous System Diseases
Nervous System Diseases
Vascular Diseases
Cardiovascular Diseases processed this record on September 19, 2017