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Sour Taste and Cold Temperature in Dysphagia

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT00780364
Recruitment Status : Terminated
First Posted : October 27, 2008
Last Update Posted : June 1, 2015
Information provided by (Responsible Party):
Paula Cristina Cola, UPECLIN HC FM Botucatu Unesp

Brief Summary:
The objective is to establish the effect of sour taste and cold temperature on the pharyngeal swallowing transit time after ischemic hemisphere stroke.

Condition or disease

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.

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Study Type : Observational
Actual Enrollment : 30 participants
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.
Study Start Date : March 2008
Actual Primary Completion Date : December 2010
Actual Study Completion Date : February 2011

Resource links provided by the National Library of Medicine

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

Information from the National Library of Medicine

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Ages Eligible for Study:   50 Years to 80 Years   (Adult, Older Adult)
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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT00780364

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

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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
First Posted: October 27, 2008    Key Record Dates
Last Update Posted: June 1, 2015
Last Verified: June 2012

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

Additional relevant MeSH terms:
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Cerebrovascular Disorders
Brain Diseases
Central Nervous System Diseases
Nervous System Diseases
Vascular Diseases
Cardiovascular Diseases