Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing

Abstract

Oral chemesthesis is the detection of chemicals that activate temperature and pain receptors in the oral mucosa. Presentation of orally chemesthetic input has been theorized to stimulate a faster, stronger swallow. We measured differences in peak linguapalatal swallowing pressures, pressure durations, and pressure adjustments in response to two volumes of water and carbonation (in Schweppes® Club Soda) and carbonation + gingerol (in Reed’s Extra Ginger Brew) in 20 young adult women. There was a main effect of stimulus on linguapalatal swallowing pressure, F(6,74) = 6.247, p = 0.000, hp2 = 0.536 (Reed’s Extra Ginger Brew > Schweppes Club Soda > water). Rising and releasing linguapalatal pressure durations were greater for carbonation + gingerol and carbonation than for water. Our results add to the evidence that orally chemesthetic beverages influence greater neuromotor activity compared to water during the oral stage of swallowing. Our findings also suggest that there may be some benefit to the cumulative addition of chemosensory agents in a beverage. Clinically, this provides a theoretical basis for considering the use of these or chemically similar beverages as facilitating stimuli in patients who aspirate thin liquids.

DOI: 10.1007/s00455-011-9358-9

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@article{Krival2011EffectsOC, title={Effects of Club Soda and Ginger Brew on Linguapalatal Pressures in Healthy Swallowing}, author={Kate Krival and Crystal Bates}, journal={Dysphagia}, year={2011}, volume={27}, pages={228-239} }