Farklı Orofaringeal Açıklık Derecelerine Sahip Sağlıklı Bireylerde Katı Yutma Parametrelerinin Karşılaştırılması

Abstract

Amaç: Orofarebgeal açıklığı dar olan bireyler katı besinleri yutmada zorluk yaşayabilirler. Bu çalışmada amaç, orofarengeal açıklık derecesi ile katı besin yutma performans parametreleri arasındaki ilişkiyi incelemektir. Materyal ve Metot: Bireylerin orofarengeal açıklık derecesi “Mallampati Sınıflaması” ile değerlendirildi. Bireyler, bu sınıflandırmaya göre dört gruba ayrıldı. Katı besin yutma performansı “Katıları Çiğneme ve Yutma Testi” kullanılarak değerlendirildi. Bireylerin krakeri yedikleri esnada ısırma, çiğneme ve yutkunma sayıları ile toplam yeme süreleri kaydedildi. Bulgular: Çalışmaya 18-65 yaş aralığında, yutma güçlüğü şikâyeti olmayan toplam 176 birey (96 kadın, 80 erkek) dahil edildi. Katı besin yutma performans parametreleri arasında ısırma sayısı açısından sınıflar arasında fark vardı (p = 0.047). Sınıf I ile III ve Sınıf II ile III arasında fark vardı (p = 0.018; p = 0.026, sırasıyla). Çiğneme sayısı, yutkunma sayısı ve toplam yeme süresi açısından sınıflar arasında fark yoktu (p = 0.108; p = 0.768; p = 0.256, sırasıyla). Sonuç: Orofarengeal açıklık derecesi katı besin yutma parametreleri etkilememektedir. Yutma bozukluğu olmayan bireylerde katı besin yeme sürelerini orofarengeal açıklıktan daha çok yeme alışkanlıklarının etkilediği düşünülmektedir.

Keywords

• Katı besin yutma performansı
• mallampati sınıflandırması
• orofarengeal açıklık derecesi
• yutma bozukluğu

Comparison of Solid Swallowing Parameters in Healthy Individuals with Different Oropharyngeal Aperture Degrees

Abstract

Objective: Individuals with a narrow oropharyngeal aperture may experience difficulty swallowing solid food. The purpose of the present study was to investigate the relationship between the oropharyngeal aperture degrees and solid food swallowing performance parameters. Materials and Methods: The oropharyngeal aperture degree of the individuals was evaluated using the Mallampati classification. Based on this classification, the individuals were divided into four classes. Solid-food swallowing performance was evaluated using the Test of Masticating and Swallowing Solids. The number of bites, chews, and swallows, and the total eating time were recorded while individuals were eating the cracker. Result: A total of 176 individuals (96 females, 80 males) aged 18-65 years and without a complaint of swallowing difficulties, were included in the study. A difference was found among the classes in the number of bites during solid-food swallowing performance (p = 0.047). There was a difference between Class-I and Class-III (p = 0.018) and between Class-II and Class-III (p = 0.026). No difference was found among the classes regarding the number of chewing cycles, the number of swallows, and the total eating time (p = 0.108; p = 0.768; p = 0.256, respectively). Conclusion: The oropharyngeal aperture degrees do not affect solid food swallowing parameters. It is generally accepted that eating habits, rather than the oropharyngeal opening, influence the time required to eat solid foods in individuals without dysphagia.

Keywords

• Mallampati
• oropharyngeal aperture
• solid food swallowing performance
• swallowing disorder

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