Differences in swallowing between high and low concentration taste stimuli
Ahmed Nagy1, Catriona M Steele2, Cathy A Pelletier3
1Toronto Rehabilitation Institute, University Health Network, 550 University Avenue, No. 12-101, Toronto, ON, Canada M5G 2A2 ; University of Fayoum, Fayoum 63514, Egypt.
Biomed Research International
|May 31, 2014
Summary
Taste intensity and concentration significantly impact swallowing pressures, with supertasters and higher concentrations showing greater effects. Sweet tastes were preferred, while high-concentration salty and sour stimuli produced the strongest tongue-palate pressures during swallowing.
Area of Science:
- * Neuroscience
- * Physiology
- * Sensory Science
Background:
- * Taste perception is known to influence physiological functions, including swallowing.
- * The precise relationship between taste characteristics (quality, intensity, concentration) and swallowing biomechanics remains incompletely understood.
- * Individual differences in taste genetics (e.g., supertasters) may further modulate these responses.
Purpose of the Study:
- * To investigate how taste quality and concentration affect tongue-palate pressures during swallowing.
- * To determine the influence of genetic taste status and age on taste perception and swallowing responses.
- * To explore the interplay between perceived taste intensity, palatability, and swallowing biomechanics.
Main Methods:
- * 80 healthy women (two age groups: <40, >60) stratified by genetic taste status (nontasters, supertasters) participated.
- * Swallowing was assessed via tongue-palate pressure measurements using various taste stimuli (sweet, sour, salty, bitter) at high and low concentrations.
- * Perceived taste intensity and palatability were quantified using the General Labeled Magnitude Scale (GLMS). Path analysis was employed to model relationships between variables.
Main Results:
- * Perceived taste intensity was higher for supertasters and at increased concentrations.
- * Higher concentrations led to greater liking/disliking compared to lower concentrations; sweet stimuli were most palatable.
- * Elevated concentrations independently and interactively (with intensity) increased tongue-palate pressures; high-concentration salty and sour stimuli yielded the highest pressures.
Conclusions:
- * Taste perception, influenced by concentration, quality, age, and genetics, significantly modulates swallowing pressure amplitudes.
- * Swallowing biomechanics are directly affected by taste stimulus concentration and perceived intensity.
- * High-concentration salty and sour tastes elicit the most forceful tongue-palate pressures during swallowing, highlighting taste's role in oral motor control.
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