CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 20 enrolled
Drug / intervention
Food texture modificationother
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT05594173
NCT05594173N/ACompleted
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Chewing and Oral Processing of Solid Food in Healthy Swallowing

University Health Network, Toronto·observational·Posted Oct 26, 2022·Updated Nov 21, 2022

In Brief

An observational study evaluating Food texture modification for Dysphagia. Completed, enrolled 20 participants across 1 site.

Detailed Summary

Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.

Study Details

Study Typeobservational
Allocation--
Masking--
Primary Purpose--
ConditionsDysphagia
CountriesCanada
CollaboratorsNational Institute on Deafness and Other Communication Disorders (NIDCD)

Timeline

N/ACompletedFinished
2020202120222023202420252026
First PostedOct 26, 2022
Enrollment StartSep 13, 2019
Primary CompletionDec 20, 2020
TodayJul 2, 2026
Enrollment to primary: 1.3 yearsPosted 3.7 years ago

Interventions

Food texture modificationother

Food prepared in three different consistencies: minced and moist, soft and bite-sized and regular, as defined by the International Dysphagia Diet Standardisation Initiative