Mathematical modelling of the normal swallow

There are an estimated 40% of people who have dysphagia (eating, drinking and swallowing problems) following stroke. This figure does not include populations who develop dysphagia due to other disease processes such as Parkinson’s disease and dementia. The risks of dysphagia include; developing aspiration pneumonia, malnutrition and dehydration. Management of dysphagia includes provision of modified foods and drinks to attempt to address this problem. This management is based on the assumption that these foods/liquids have the best rheological properties for people with dysphagia, based on current knowledge of the normal swallowing process.