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Gastrointestinal tract and salivary glands
Published in A Stewart Whitley, Jan Dodgeon, Angela Meadows, Jane Cullingworth, Ken Holmes, Marcus Jackson, Graham Hoadley, Randeep Kumar Kulshrestha, Clark’s Procedures in Diagnostic Imaging: A System-Based Approach, 2020
A Stewart Whitley, Jan Dodgeon, Angela Meadows, Jane Cullingworth, Ken Holmes, Marcus Jackson, Graham Hoadley, Randeep Kumar Kulshrestha
Swallowing dysfunction can occur at every age and have various aetiologies. Normal ageing processes will result in deterioration of swallowing, including poor mastication and a delayed swallowing ‘trigger’, but aspiration (into the larynx and airways) is always considered abnormal. For many hospitals the most common underlying cause of acute swallowing dysfunction is a stroke, but chronic swallowing problems are associated with a range of other conditions, including head and neck pathologies (e.g. tumours of the oral cavity, oropharynx and larynx), neurological diseases (e.g. stroke, multiple sclerosis, motor neurone disease [MND] and Parkinson’s disease), head injury and other illnesses (e.g. psychological/functional, or as a side-effect of medication). Paediatric patients may be referred for investigation of poor sucking responses, cerebral palsy and cleft palate. Patients of all ages with learning disabilities may be referred as their condition often manifests in poor eating behaviours.
Valorisation of vegetable food waste utilising three-dimensional food printing
Published in Virtual and Physical Prototyping, 2023
Aakanksha Pant, Phoebe Xin Ni Leam, Chee Kai Chua, U-Xuan Tan
3DFP is valuable in providing nutritionally sufficient, safe and visually stimulating food for people who have dysphagia. Dysphagia is a condition in which people experience difficulty in swallowing due to an irregular delay in moving food (Alagiakrishnan, Bhanji, and Kurian 2013). The slow movement of food induces coughing and choking due to the food residue being trapped. This event results in patients suffering from weight loss, dehydration and a lack of nutrition. With 3DFP, pureed food which is recommended for dysphagia patients can be created aesthetically. This can prevent malnutrition and dehydration (Lee, Pant, et al. 2021). Further customisation of the food can be done by adjusting the textural properties of the food (Tokifuji et al. 2013; Yoshioka et al. 2016) or by adjusting the viscoelastic characteristics of the fluids for better adoption (Kouzani et al. 2017; Tan et al. 2018).
Computational modeling of child’s swallowing to simulate choking on toys
Published in Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization, 2020
Yukihiro Michiwaki, Takahiro Kikuchi, Tetsu Kamiya, Yoshio Toyama, Motoki Inoue, Keigo Hanyuu, Megumi Takai, Seiichi Koshizuka
First, taking both CT and VF images of a normal child is quite difficult technically and much more problematic ethically because of the accompanying radiation exposure. The swallowing movement is subdivided into 3 stages, namely the oral, pharyngeal, and esophageal stages. The pharyngeal and esophageal stages are known as reflective responses in the physiology. The reflective response is essentially instinct and is thought to be performed in the same manner among infants, as the growth pattern in the age of 9 months isn’t considered to be variable. Additionally, choking also occurs at the pharyngeal stage. Based on this, we merged CT and VF images from different persons to create a model for choking.
Modelling of swallowing organs and its validation using Swallow Vision®, a numerical swallowing simulator
Published in Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization, 2019
Yukihiro Michiwaki, Tetsu Kamiya, Takahiro Kikuchi, Yoshio Toyama, Keigo Hanyuu, Megumi Takai, Seiichi Koshizuka
Swallowing is a complicated process of transporting a food bolus from the mouth through the pharynx to the oesophagus within a few seconds, concomitant with complete closure of the larynx. These regions have several organs composed of hard and soft tissues, and those organs function at high speed and in a complex manner inside the body. Therefore, even advanced imaging technologies such as video X-ray [video-fluorography (VF)], cine magnetic resonance imaging (MRI) or 320-row area detected computed tomography (320-ADCT) cannot depict how the shape of an organ changes three-dimensionally with time, during the process of swallowing.