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Influence of Mastication and Salivation on Swallowing in Stroke Patients
Il Soo Kim, MD, Tai Ryoon Han, MD, PhD Archives of Physical Medicine and Rehabilitation Volume 86, Issue 10, Pages (October 2005) DOI: /j.apmr Copyright © 2005 American Congress of Rehabilitation Medicine and the American Academy of Physical Medicine and Rehabilitation Terms and Conditions
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Fig 1 Comparison of (A) resting saliva flow rate, (B) duration of oral phase, and (C) total number of chews between the stroke and the control group. Error bars correspond to 1 standard deviation (SD). *P<.01. Archives of Physical Medicine and Rehabilitation , DOI: ( /j.apmr ) Copyright © 2005 American Congress of Rehabilitation Medicine and the American Academy of Physical Medicine and Rehabilitation Terms and Conditions
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Fig 2 Comparison of individual viscosity between the stroke and the control group. (A) Diluted barium, (B) pudding, (C) thick rice gruel, and (D) curd-type yogurt. Value of y axis is viscosity (mPa/s). Error bars correspond to 1 SD. *P<.01. VBO was higher than VAO for all foods in both groups (P<.01). Archives of Physical Medicine and Rehabilitation , DOI: ( /j.apmr ) Copyright © 2005 American Congress of Rehabilitation Medicine and the American Academy of Physical Medicine and Rehabilitation Terms and Conditions
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