Effects of Flavor on Swallowing Physiology in Head & Neck Cancer Patients


Unfortunately, treatment for head and neck cancer can reduce peripheral sensory input and impair oropharyngeal swallow. However, despite the importance of flavors to our appetite, interest, and pleasure in eating, there have been very few studies of the effects of flavors of food on swallowing physiology. In this study, THANC examines the effect of enhanced bolus flavor on liquid swallows in head and neck cancer patients.

Barbara Roa Pauloski, Jerilyn A. Logemann, Alfred W. Rademaker, Donna Lundy, Paula A. Sullivan, Lisa A. Newman, Cathy Lazarus and Mary Bacon

Head & Neck, August 2013

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