![]() ![]() This prevents food from going down the wrong pipe. During this phase, your windpipe closes tightly and your breathing stops. Your swallowing reflex is triggered as your tongue pushes the food to the back of your throat.This process allows the food to mix with saliva, and transforms it into a moistened puree. You prepare the food to be swallowed by chewing it.When you take a bite of solid food, a three-step process begins: It’s not uncommon for something to go wrong during this process, making it feel like you have food stuck in your throat. When you eat, around 50 pairs of muscles and many nerves work together to move food from your mouth to your stomach. But if you have severe symptoms like difficulty breathing, you may need medical attention. Read more about how to correctly acknowledge RSC content.If food gets stuck in your throat, but you aren’t choking, home remedies, including drinking a carbonated beverage, may help. Permission is not required) please go to the Copyright If you want to reproduce the wholeĪrticle in a third-party commercial publication (excluding your thesis/dissertation for which If you are the author of this article, you do not need to request permission to reproduce figuresĪnd diagrams provided correct acknowledgement is given. Provided correct acknowledgement is given. If you are an author contributing to an RSC publication, you do not need to request permission Please go to the Copyright Clearance Center request page. To request permission to reproduce material from this article in a commercial publication, Provided that the correct acknowledgement is given and it is not used for commercial purposes. This article in other publications, without requesting further permission from the RSC, Lopez-Sanchez,Ĭreative Commons Attribution-NonCommercial 3.0 Unported Licence. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.īolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panelĪ. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. ![]() Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel ( n = 19, aged 61 to 81). shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. The effect of the fluid phase (Newtonian vs. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. ![]()
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