title: Using sensory properties of food to trigger swallowing: a review.
abstract: The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification.
authors.affiliation: a Nestlé Research Center , P.O. Box 44, Vers-Chez-Les-Blancs, CH-1000 Lausanne 26, Switzerland.
authors.forename: C
authors.initials: C
authors.lastname: Loret
mesh_terms: D003679:Deglutition / Q000502:physiology*; D003680:Deglutition Disorders; D005502:Food; D006801:Humans; D012677:Sensation
keywords: Food diet; dysphagia; food perception; oral cavity