Hyoid displacement patterns in healthy swallowing

ABSTRACT Objective To describe the patterns of displacement of the hyoid bone in healthy individuals, considering their displacements during swallowing of different consistencies. Methods Two hundred one swallowing videofluoroscopy exams of 67 adult and elderly individuals without swallowing disorders were analyzed. Descriptive analysis was performed to identify and describe the patterns of displacement of the hyoid bone. Results Seven types of displacement of the hyoid bone were found: H1 (horizontal), H2 (short vertical and long horizontal), H3 (vertical and diagonal to upper), H4 (long vertical and short horizontal), H5 (vertical), H6 (diagonal), and H7 (brief). The standards were maintained in different consistencies. The most frequent pattern of displacement was type H2. The distribution of the types of displacement of the hyoid was different among men and women. Conclusion Seven patterns of displacement of the hyoid bone during swallowing of normal adults and older people have been described. The most frequent pattern of displacement was horizontal, with variations in distribution between men and women. The displacement pattern was maintained during the swallowing of the three different consistencies (thin, pasty and solid liquid).

A comprehensive review of swallowing difficulties and dysphagia associated with antipsychotics in adults.

INTRODUCTION: This is a comprehensive review of antipsychotic (AP)-induced dysphagia and its complications: choking and pneumonia. Areas covered: Four PubMed searches were completed in 2018. The limited literature includes: 1) 45 case reports of AP-induced dysphagia with pharmacological mechanisms, 2) a systematic review of APs as a risk factor for dysphagia, 3) reviews suggesting adult patients with intellectual disability (ID) and dementia are prone to dysphagia (APs are a risk factor among multiple others), 4) studies of the increased risk of choking in patients with mental illness (APs are a contributing factor), 5) naturalistic pneumonia studies suggesting that pneumonia may contribute to AP-increased death in dementia, and 6) naturalistic studies suggesting that pneumonia may be a major cause of morbidity and mortality in clozapine patients. Expert commentary: The 2005 Food and Drug Administration requirement that package inserts warn of AP-induced dysphagia jumpstarted this area, but current studies are limited by: 1) its naturalistic nature, 2) the lack of dysphagia studies of patients with IDs and dementia on APs, and 3) the assumed indirect association between dysphagia with choking and pneumonia. Future clozapine studies on pneumonia, if they lead to a package insert warning, may have high potential to save lives.

Effects of age and viscosity on food transport and breathing-swallowing coordination during eating of two-phase food in nursing home residents.

AIM: When eating food that contains both liquid and solid phases, the liquid component frequently enters the hypopharynx before swallowing and can increase the risk of aspiration. Thus, we examined whether the initial viscosity of mixed consistency food could alter pre-swallow food transport and breathing-swallowing coordination in older adults. METHODS: Fiberoptic endoscopy was recorded while 18 healthy young adults and 19 older adults ate 5 g of steamed rice combined with 3 mL of blue-dye water. Liquid viscosity was set at three levels by the addition of a thickening agent (0 wt%, thin; 2 wt%, thicker; 4 wt%, higher-viscosity, respectively). We measured the timing of swallow initiation and its corresponding respiratory phase for each participant. RESULTS: For thin mixed consistency food, whereas the timing of swallow initiation was comparable between young and older participants, swallowing was initiated during inspiration significantly more often in older participants (31.6 %) than in young participants (5.6 %). In contrast, the timing of swallow initiation was delayed in older participants for thicker and higher-viscosity foods, although swallowing was commonly initiated during expiration in both groups. CONCLUSIONS: In older adults, we observed that swallow initiation function was preserved for thin mixed consistency samples, but breathing-swallowing coupling was diminished. For higher-viscosity foods, swallow initiation was delayed in this group, but breathing-swallowing coordination was not disturbed, probably as a result of the slow bolus flow into the hypopharynx. Thus, it appears the initial viscosity of mixed consistency food profoundly affects food transport before swallowing as well as breathing-swallowing coordination in nursing home residents. Geriatr Gerontol Int 2017; 17: 2171-2177.

A case of swallow syncope.

Swallow syncope, also called deglutition syncope, is a rare disorder triggered by oral intake. Patients often have underlying esophageal or structural heart disease. In some cases, the condition can be treated conservatively by eliminating predisposing factors. We describe the case of a 65-year-old woman without cardiovascular or esophageal disease who presented after a motor vehicle accident that was attributed to syncope while driving and eating. In the hospital, the patient suddenly lost consciousness while eating solid food; complete heart block without ventricular escape was documented on continuous electrocardiographic monitoring. A dual-chamber permanent pacemaker was placed and completely resolved the symptoms. This case illustrates a high-risk manifestation of swallow syncope: asystole resulting from an exaggerated vago-glossopharyngeal reflex.

Deglutição e consistências alimentares pastosas e sólidas: revisão crítica de literatura / Deglutition of pasty and solid food: a critical review of the literature

OBJETIVO: Levantar artigos científicos internacionais sobre a fisiologia da deglutição de alimentos nas consistências néctar, mel, pudim, pastosa heterogênea, semissólida e sólida, nas fases oral e faríngea. MÉTODOS: Trata-se de estudo de revisão qualitativa da literatura. Para a seleção dos artigos, foi utilizada a base de dados PubMed com emprego dos descritores "Swallowing and consistency", "Swallowing and solid" e "Swallowing and pasty", limitando-se a pesquisas publicadas no idioma inglês, entre os anos de 2005 e 2010, realizadas com seres humanos maiores de 18 anos. A metodologia empregada envolveu formulação da pergunta, localização e seleção dos estudos, e avaliação crítica dos artigos, conforme os preceitos do Cochrane Handbook. RESULTADOS: Foram identificados 211 estudos, dos quais 18 foram analisados, pois permitiam acesso ao texto completo e eram diretamente relacionados ao tema. CONCLUSÃO: Os estudos apresentam metodologia pouco uniforme, não havendo padronização, principalmente quanto aos métodos de avaliação. Em geral, as pesquisas foram realizadas com sujeitos saudáveis ou remeteram a um tipo de patologia, sem utilização de casos-controle. A heterogeneidade dos estudos possibilita que diferentes grupos de patologias sejam avaliados, porém, a variabilidade metodológica dificulta a definição e generalização dos padrões encontrados. Sendo assim, não é possível evidenciar dados que embasem a prática clínica fonoaudiológica no que diz respeito à fisiologia normal ou alterada da deglutição de diferentes consistências alimentares, tanto para sujeitos normais quanto para os acometidos por alguma desordem.

PURPOSE: To analyze published international scientific papers on the physiology of deglutition in oral and pharyngeal phases, considering different food consistencies: nectar, honey, pudding, pasty heterogeneous, semi-solid, and solid. METHODS: This is a qualitative literature reviews. The studies considered were selected on PubMed, using the keywords "Swallowing and consistency", "Swallowing and solid", and "Swallowing and pasty", limiting the search to manuscripts published in English in the period between 2005 and 2010, and conducted with human beings over 18 years old. The methodology involved question formulation, location and selection of studies, and critical analyses of the manuscripts, according to the concepts of the Cochrane Handbook. RESULTS: Two hundred and eleven studies were identified, out of which only 18 allowed access to the full text and were directly related to the theme. CONCLUSION: The studies presented very few similarities between the applied methodologies, especially when considering assessment methods. Overall, the studies were conducted with healthy individuals or with a specific pathology, without presenting the comparison with control cases. The heterogeneity of studies allows the investigation of different swallowing disorders. However, methodological variability makes it difficult to define and generalize the identified swallowing patterns. For this reason, it is not possible to identify parameters on which to base the clinical practice of speech-language therapists, especially when considering the normal or altered physiology of swallowing different food consistencies.