Tongue and Palate Contact during Cup and Straw Drinking

Abstract

Purpose:　This study aimed to determine the tongue and palate contact time and areas during cup and straw drinking using electropalatography (EPG). The impact of viscosity on tongue and palate contact during cup and straw drinking was also investigated.

Methods:　Six healthy adults participated in this study. All participants were tested by an EPG that was created with 124 touch sensors. Any contact while swallowing liquids was measured by each of the sensors on the palate floor. Single swallows of cup drinking and straw drinking were investigated. The participants were asked to drink 10 mL of liquid at once. All participants were able to swallow 1) thin liquid using a straw (straw condition), 2) thickened liquid using a straw (thickened condition), and 3) thin liquid using a cup (cup condition). The minimum contact point (MCP) and the uncontacted time (UT) were calculated.

Results:　There were a significant number of MCPs and significantly shorter UT in a single swallow from a drinking straw.

Conclusions:　The findings of this study suggest that when a small amount of liquid was ingested, the mouth easily opened for the drinking cup. As the drinking straw maximized tongue and palate contact while opening the mouth, the straw was different from a cup in terms of tongue-palate contact when drinking water. The movement of the oral cavity while drinking water varied according to the crockery or utensil used, so it is important to choose one while taking these characteristics into consideration.