《Chinese Journal of Rehabilitation Theory and Practice》 ›› 2022, Vol. 28 ›› Issue (11): 1355-1359.doi: 10.3969/j.issn.1006-9771.2022.11.016

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Tongue movement of swallowing food with different viscosities in healthy adults: an ultrasound study

WU Jingfang1a,LI Xuemei1a(),YUAN Yongxue1b,LI Fang1c   

  1. 1. a. Department of Ultrasound; b. Department of Otolaryngology; c. Department of Neurology, Beijing Bo'ai Hospital, Chinese Rehabilitation Research Center, Beijing 100068, China
  • Received:2022-08-08 Revised:2022-09-16 Published:2022-11-25 Online:2022-12-20
  • Contact: LI Xuemei E-mail:18600598941@163.com
  • Supported by:
    Key Scientific and Research Project of China Rehabilitation Research Center(2019-ZX-15)


Objective To investigate the tongue movement of swallowing food with different volumes and viscosities in healthy adults by B/M ultrasound.

Methods From November 1, 2021 to April 15, 2022, 61 healthy adults were recruited from those who underwent ultrasound examination in Beijing Bo'ai Hospital. The objects were ask to swallow 5 mL water, 15 mL water, 5 mL semi-liquid yogurt and 5 mL solid yogurt. Then B/M ultrasound was used to record the phase I time, phase II time, maximum amplitude and maximum velocity of tongue movement.

Results The phase I time was the least as swallowing 5 mL water (|Z| > 3.871, P< 0.001). The phase II time was less as swallowing 5 mL water than that of swallowing 15 mL water and 5 mL semi-liquid yogurt (|Z| > 2.61, P< 0.001). The maximum amplitude of tongue movement was the most as swallowing 15 mL water (|Z| > 8.888, P< 0.001). There was no significant difference in the maximum velocity of tongue movement among the four swallowing tasks (χ2 = 0.833, P > 0.05).

Conclusion Food of different viscosities and different volumes can affect tongue movement. The use of B/M ultrasound is an easy, radiation-free and cost-effective method for the assessment of swallowing.

Key words: tongue movement, swallowing function, ultrasound

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