Mastication and swallowing: influence of fluid addition to foods

200754 citationsJournal Articlediamond Open Access

Authors

Luciano José Pereira · Universidade Vale do Rio Verde

Maria Beatriz Duarte Gavião · Universidade Estadual de Campinas (UNICAMP)

Abstract

Fluid addition facilitated chewing of dry foods (melba, cake), but did not influence the chewing of fatty (cheese) and wet products (carrot). This study is relevant to improve patients' life quality and the management of chewing and feeding disorders caused by hyposalivation.

Topics & Keywords

Dysphagia Assessment and Management Obstructive Sleep Apnea Research Salivary Gland Disorders and Functions

UN Sustainable Development Goals

Responsible consumption and production

Publication Details

Published in: Journal of Applied Oral Science

Volume 15, Issue 1, pp. 55-60

DOI: 10.1590/s1678-77572007000100012

Field-Weighted Citation Impact: 11.16