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

NCT01270204 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 1

Last updated 2017-05-30

No results posted yet for this study

Summary

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.

Conditions

Sponsors & Collaborators

  • University of California, Davis

    lead OTHER

Principal Investigators

  • Peter Belafsky, MD, Ph.D. · University of California, Davis

Eligibility

Min Age
55 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-01-31
Primary Completion
2012-11-30
Completion
2012-11-30

Countries

  • United States

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01270204 on ClinicalTrials.gov