Mathematical modelling of the normal swallow

Dysphagia refers to a difficulty with eating drinking or swallowing with an estimated 40% of adults presenting with dysphagia following stroke. This figure does not include populations who develop dysphagia due to other disease processes such as Parkinsons 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. However there is currently no complete mathematical model of the whole of the dynamic swallow process. A model which incorporates each of the stages of the normal swallow and considers the transitions and relationships between the stages would not only inform current knowledge, but also allow future investigation of specific types of swallowing disorders and help us look more accurately at the impact of modified foods and liquids on the swallowing process.