Cathy A. Pelletier

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There is evidence that a strong, unpalatable, sour bolus improves swallowing in neurogenic dysphagia. It is not known whether other tastes may alter swallowing physiology. This study investigated the effect of moderate versus high taste concentrations (sweet, sour, salty, bitter) and barium taste samples on lingual swallowing pressure in ten healthy young(More)
PURPOSE This study examined whether the perceived taste intensity of liquids with chemesthetic properties influenced lingua-palatal pressures and submental surface electromyography (sEMG) in swallowing, compared with water. METHOD Swallowing was studied in 80 healthy women, stratified by age group and genetic taste status. General Labeled Magnitude Scale(More)
Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants(More)
PURPOSE The effortful swallow, a compensatory technique frequently employed by speech-language pathologists for their patients with dysphagia, is still not fully understood in terms of how it modifies the swallow. In particular, although age-related changes are known to reduce maximum isometric tongue pressure, it is not known whether age affects people's(More)
PURPOSE To explore the influence of taste and trigeminal irritation (chemesthesis) on durational aspects of tongue movement in liquid swallowing, controlling for the influence of perceived taste intensity. METHOD Electromagnetic midsagittal articulography was used to trace tongue movements during discrete liquid swallowing with 5 liquids: water, 3(More)
To understand disordered physiology, it is first necessary to determine what constitutes normal function. Liquid sip size during swallowing in healthy individuals has been investigated with varied results. Bolus size is a variable that is manipulated in both research studies and clinical swallowing assessments, so defining normal sip size has relevance in(More)
PURPOSE The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. METHOD Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters;(More)
Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age(More)
OBJECTIVE Quantifying pain intensity is challenging, particularly for patients with chronic pain. The visual analog scale (VAS) is limited by ceiling effects that often leave patients with no ability to quantify worsening pain. The goal of this study was to determine whether the general Labeled Magnitude Scale (gLMS) can be feasibly used to measure pain(More)
OBJECTIVES/HYPOTHESIS This study tested the hypotheses that swallowing apnea duration (SAD) will increase given barium versus water, chemesthetic stimuli (i.e., water < ethanol, acid, and carbonation) mixed with barium, age (older > younger), and genetic taste differences (supertasters > nontasters). STUDY DESIGN Prospective group design. SETTING(More)