空吞咽与食团吞咽对健康人咽期吞咽功能的影响

发布时间：2018-06-08 04:00

本文选题：空吞咽 + 食团黏度　；参考：《中国康复医学杂志》2014年03期

【摘要】：目的:探讨通过使用高分辨率咽腔测压,分析空吞咽与不同黏度食团吞咽对健康人咽部和上食管括约肌功能的影响。方法:使用高分辨率测压系统,分别测量34例健康志愿者[平均(24.29±5.926)岁]在空吞咽与进食三种不同黏度(5ml水,5ml浓流质,5ml糊状物)的食团情况下,咽部收缩压力峰值,咽部收缩持续时间,咽部压力上升速率,上食管括约肌(UES)松弛残余压,UES松弛持续时间,UES开放前峰值以及UES开放后峰值。使用重复测量的方差分析研究空吞咽与食团吞咽对这些参数的影响。结果:食团吞咽与空吞咽时,咽部收缩压力峰值差异无显著性意义。而空吞咽时,UES松弛残余压、开放前压力峰值、咽部收缩持续时间和咽部压力上升速率明显高于食团吞咽,而UES松弛持续时间与UES开放后峰值明显低于食团吞咽。而不同黏度的食团吞咽之间的参数差异无显著性意义。结论:不同的吞咽类型会影响健康人咽部与UES的压力和持续时间。明确空吞咽与不同黏度食团吞咽健康人的咽期吞咽生理学变化,为进一步探究吞咽障碍的生理与病理提供了研究基础。
[Abstract]:Objective: to investigate the effects of empty swallowing and different viscidity on the function of pharyngeal and upper esophageal sphincter in healthy people by using high resolution pharyngeal cavity manometry. Methods: the peak systolic pressure of pharynx was measured in 34 healthy volunteers (mean 24.29 卤5.926 years old) by high resolution manometry. The duration of pharynx contraction, the rising rate of pharyngeal pressure, the relaxation residual pressure of upper esophageal sphincter (UES) and the duration of UES relaxation were the peak before and after UES opening. The effects of empty swallowing and mass swallowing on these parameters were studied by ANOVA. Results: there was no significant difference in the peak value of pharyngeal systolic pressure between mass swallowing and empty swallowing. However, the peak pressure before opening, the duration of pharynx contraction and the rising rate of pharyngeal pressure during empty swallowing were significantly higher than those of mass swallowing, while the relaxation duration of UES and the peak value of UES after opening were significantly lower than those of mass swallowing. However, there was no significant difference in the parameters between the different viscosity of the mass swallowing. Conclusion: different types of swallowing affect the pressure and duration of pharynx and UES in healthy people. The physiological changes of swallowing in the pharyngeal stage of healthy people with empty swallowing and different viscidity were determined, which provided a basis for further study on the physiology and pathology of dysphagia.
【作者单位】：中山大学附属第三医院康复医学科;
【分类号】：R766

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