Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(7), 543-548
DOI: 10.12691/jfnr-7-7-9
Open AccessArticle

The Effects of Contrast Medium on Food Viscosity and Muscle Activity of the Submental Muscle Group

Jong-Hyun Park1, 2, So Young Ahn3, Min-Woo Choi1, Bum-Keun Kim4 and Kang Hee Cho1, 5,

1Institute of Biomechanical Engineering, Chungnam National University, Daejeon, South Korea

2Department of Rehabilitation Medicine, The Graduate School, Chungnam National University, Daejeon, South Korea

3Department of Rehabilitation Medicine, Chungnam National University Hospital, Daejeon, South Korea

4Research Group of Food Processing, Research Division of Strategic Food Technology, Jeollabuk-do, South Korea

5Department of Rehabilitation Medicine, Chungnam National University Hospital, Daejeon, South Korea;Department of Rehabilitation Medicine, School of Medicine, Chungnam National University, Daejeon, South Korea

Pub. Date: July 29, 2019

Cite this paper:
Jong-Hyun Park, So Young Ahn, Min-Woo Choi, Bum-Keun Kim and Kang Hee Cho. The Effects of Contrast Medium on Food Viscosity and Muscle Activity of the Submental Muscle Group. Journal of Food and Nutrition Research. 2019; 7(7):543-548. doi: 10.12691/jfnr-7-7-9


A videofluoroscopic swallowing study (VFSS) is utilized for diagnosis of dysphagia or to determine dysphagia diets. For the evaluation of swallowing function via VFSS, contrast medium needs to be added to the food. The purpose of this study was to assess the effects of contrast medium on food viscosity and the muscle activity of the submental muscle group. Viscosity measurements were performed using a viscometer and a line spread test (LST), after adding contrast medium into water, yogurt, and porridge to 0%, 12.5%, 25.0%, and 37.5% v/v concentrations. Surface electromyography (sEMG) was performed on 20 healthy adults by attaching EMG electrodes to the submental muscle group. Diet consisted of non-contrast medium food and food containing 37.5% v/v contrast medium. There were significant differences in viscometer and LST results between non-contrast medium food and food with contrast medium (p < 0.001). There was a significant negative correlation between viscometer and LST outcomes (water r = - 0.889, p < 0.001; yogurt r = - 0.952, p < 0.001; porridge r = - 0.837, p < 0.001). Finally, there was a significant difference in muscle activity between non-contrast medium water (2.5 cc) and water containing contrast medium 37.5% v/v (2.5 cc) (p = 0.025). These findings suggest that, when performing VFSS, clinicians should consider changes in food viscosity due to contrast medium in order to provide accurate diagnoses and dysphagia diet plans.

food dysphagia contrast medium viscosity muscle activity

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