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Chewing and Oral Processing of Solid Food

NCT05594173 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 20

Last updated 2022-11-21

Study results available
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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.

Conditions

Interventions

OTHER

Food texture modification

Food prepared in three different consistencies: minced and moist, soft and bite-sized and regular, as defined by the International Dysphagia Diet Standardisation Initiative

Sponsors & Collaborators

  • National Institute on Deafness and Other Communication Disorders (NIDCD)

    collaborator NIH

  • University Health Network, Toronto

    lead OTHER

Principal Investigators

  • Catriona M Steele, PhD · University Health Network, Toronto

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-09-13
Primary Completion
2020-12-20
Completion
2020-12-20

Countries

  • Canada

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 NCT05594173 on ClinicalTrials.gov