On the question of dysphagia

W. G. Boschowsky

doi:10.17816/kazmj78188

On the question of dysphagia

Kazan medical journal ◽

10.17816/kazmj78188 ◽

2021 ◽

Vol 22 (9) ◽

pp. 1013-1018

Author(s):

W. G. Boschowsky

Keyword(s):

Oral Cavity ◽

Alimentary Canal ◽

Mechanical Work

That section of the alimentary canal, where, in our opinion, only purely mechanical work takes place to carry and push the food mass from the oral cavity into the stomach, the esophagus, in relation to the study of its other functions, attracts relatively little attention from both physiologists and clinicians.

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Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes

Nutrients ◽

10.3390/nu13020667 ◽

2021 ◽

Vol 13 (2) ◽

pp. 667

Author(s):

Russell Keast ◽

Andrew Costanzo ◽

Isabella Hartley

Keyword(s):

Gastrointestinal Tract ◽

Oral Cavity ◽

Alimentary Canal ◽

Narrative Review ◽

Interesting Aspect ◽

Basic Taste ◽

Perceptual Independence ◽

Holistic Perception ◽

Fat Taste

There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.

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MUKHA KRIYAKALPA - PROCEDURES FOR PREVENTION AND MANAGEMENT OF ORAL CAVITY DISORDERS

November 2020 - International Ayurvedic Medical Journal ◽

10.46607/iamj1009122021 ◽

2021 ◽

Vol 9 (12) ◽

pp. 2985-2992

Author(s):

Sujata Magi ◽

Veerayya R Hiremath ◽

Shashikala D K ◽

Gururaj N

Keyword(s):

Oral Cavity ◽

Oral Hygiene ◽

Alimentary Canal ◽

External Environment ◽

Healthy Person ◽

The Body ◽

Daily Regimen ◽

Defence Mechanism ◽

Therapeutic Procedures ◽

Food Consumed

Mukha (oral cavity) is considered as a gateway for the alimentary canal, health of the oral cavity reflects the body health as healthy oral cavity aids in proper digestion of the food consumed. The oral cavity also takes part in bodi- ly functions like respiration and speech. It also contributes to the beauty and confidence of an individual. Mukha is comprised of Osta (lips), Dantamula (Gums), Danta (Tooth), Jinhva (Tongue), Taalu (Palate), Gala (Throat). Since the Oral cavity is constantly exposed to the external environment, there are more chances of trauma and infections. Hence to avoid the chances of oral cavity diseases it is very important to maintain good oral hygiene. Kriyakalpa is the therapeutic procedure applied locally and are considered under bahirparimarjana chikitsa. Ka- vala, Gandusha and Pratisarana are kriyakalpas explained for good oral hygiene. These can be used as a daily regimen to maintain good oral hygiene and in mukharoga as therapeutic procedures. These mukha kriyakalpa- due to their cleaning action and by increasing defence mechanism, promotes oral health and prevents many oral disorders. Various formulations for mukha kriyakalpa are available for a healthy person based on prakriti and for treatment based on vitiated dosha avastha. Keywords: Mukha kriyaklpa, Oral hygiene, kavala, Gandusha, Pratisarana.

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Oral and Oropharyngeal Sensory Function in Adults With Chronic Obstructive Pulmonary Disease

American Journal of Speech-Language Pathology ◽

10.1044/2019_ajslp-19-00095 ◽

2020 ◽

Vol 29 (2) ◽

pp. 864-872

Author(s):

Fernanda Borowsky da Rosa ◽

Adriane Schmidt Pasqualoto ◽

Catriona M. Steele ◽

Renata Mancopes

Keyword(s):

Chronic Obstructive Pulmonary Disease ◽

Oral Cavity ◽

Pulmonary Disease ◽

Thermal Sensation ◽

Sensory Function ◽

Control Group ◽

Chronic Obstructive ◽

Obstructive Pulmonary Disease ◽

Age Related ◽

Copd Patients

Introduction The oral cavity and pharynx have a rich sensory system composed of specialized receptors. The integrity of oropharyngeal sensation is thought to be fundamental for safe and efficient swallowing. Chronic obstructive pulmonary disease (COPD) patients are at risk for oropharyngeal sensory impairment due to frequent use of inhaled medications and comorbidities including gastroesophageal reflux disease. Objective This study aimed to describe and compare oral and oropharyngeal sensory function measured using noninstrumental clinical methods in adults with COPD and healthy controls. Method Participants included 27 adults (18 men, nine women) with a diagnosis of COPD and a mean age of 66.56 years ( SD = 8.68). The control group comprised 11 healthy adults (five men, six women) with a mean age of 60.09 years ( SD = 11.57). Spirometry measures confirmed reduced functional expiratory volumes (% predicted) in the COPD patients compared to the control participants. All participants completed a case history interview and underwent clinical evaluation of oral and oropharyngeal sensation by a speech-language pathologist. The sensory evaluation explored the detection of tactile and temperature stimuli delivered by cotton swab to six locations in the oral cavity and two in the oropharynx as well as identification of the taste of stimuli administered in 5-ml boluses to the mouth. Analyses explored the frequencies of accurate responses regarding stimulus location, temperature and taste between groups, and between age groups (“≤ 65 years” and “> 65 years”) within the COPD cohort. Results We found significantly higher frequencies of reported use of inhaled medications ( p < .001) and xerostomia ( p = .003) in the COPD cohort. Oral cavity thermal sensation ( p = .009) was reduced in the COPD participants, and a significant age-related decline in gustatory sensation was found in the COPD group ( p = .018). Conclusion This study found that most of the measures of oral and oropharyngeal sensation remained intact in the COPD group. Oral thermal sensation was impaired in individuals with COPD, and reduced gustatory sensation was observed in the older COPD participants. Possible links between these results and the use of inhaled medication by individuals with COPD are discussed.

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