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The effect of dairy products on the viscosity of saliva

Speech and Language Therapy Research Unit, Frenchay Hospital, Bristol

Esther Crow

Speech and Language Therapy Research Unit, Frenchay Hospital, Bristol

Some patients with dysarthria and dysphagia complain of increased viscosity of saliva. Occasionally this is thought to contribute to dribbling and speech difficulty, as the saliva is more difficult to swallow. Therapists often suggest a change in diet to see whether this reduces the stickiness. This study examines the effects of high dairy intake, low dairy intake and a normal diet on the viscosity of saliva. The results show that these changes to the diet do have an effect on viscosity and that this may be related to calcium.

Clinical Rehabilitation, Vol. 9, No. 1, 61-64 (1995)
DOI: 10.1177/026921559500900109


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