ArticleDysphagia2014
The effect of barium on perceptions of taste intensity and palatability.
Article in Dysphagia, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed, 26 citations in OpenAlex.
- Effects of Cold and Sour Stimulation on Surface Electromyographic Signals of Swallowing Muscles in Healthy Young Adults.Dysphagia · 2026Article
- The Sensory and Physicochemical Properties of Honeybush Tea Depend on the Brewing Water: A Preliminary Study.Journal of food science · 2025Article
- COVID-19: Unveiling the Neuropsychiatric Maze-From Acute to Long-Term Manifestations.Biomedicines · 2024Review
- Endoscopic and observational findings of swallowing of traditional and molded puree in healthy individuals.Dysphagia · 2023Article
- Brain activity associated with taste stimulation: A mechanism for neuroplastic change?Brain and behavior · 2023Article
- Effects of carbonation of liquids on penetration-aspiration and residue management.European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery · 2021Article
- Impact of Sensory Stimulation on Pharyngo-esophageal Swallowing Biomechanics in Adults with Dysphagia: A High-Resolution Manometry Study.Dysphagia · 2020Article
- How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated withFoods (Basel, Switzerland) · 2020Article
- Genetic Taster Status as a Mediator of Neural Activity and Swallowing Mechanics in Healthy Adults.Frontiers in neuroscience · 2019Article
- Identification of Swallowing Tasks From a Modified Barium Swallow Study That Optimize the Detection of Physiological Impairment.Journal of speech, language, and hearing research : JSLHR · 2017Article
- Standardization of a Videofluoroscopic Swallow Study Protocol to Investigate Dysphagia in Dogs.Journal of veterinary internal medicine · 2017Article
- Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network.Journal of neurophysiology · 2016Article
- Adapting human videofluoroscopic swallow study methods to detect and characterize dysphagia in murine disease models.Journal of visualized experiments : JoVE · 2015Article
- Differences in swallowing between high and low concentration taste stimuli.BioMed research international · 2014Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
Abstract
Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants prepared in deionized water with and without 40 % w/v barium: noncarbonated and carbonated water, diluted ethanol, and high concentrations of citric acid (sour), sodium chloride (salty), caffeine (bitter), and sucrose (sweet). Mixed-model analyses explored the effects of barium, taster status, and age on perceived taste intensity and acceptability of stimuli. Barium was associated with lower taste intensity ratings for sweet, salty, and bitter tastants, higher taste intensity in carbonated water, and lower palatability in water, sweet, sour, and carbonated water. Older subjects reported lower palatability (all barium samples, sour) and higher taste intensity scores (ethanol, sweet, sour) compared to younger subjects. Supertasters reported higher taste intensity (ethanol, sweet, sour, salty, bitter) and lower palatability (ethanol, salty, bitter) than nontasters. Refusal rates were highest for younger subjects and supertasters, and for barium (regardless of tastant), bitter, and ethanol. Barium suppressed the perceived intensity of some tastes and reduced palatability. These effects are more pronounced in older subjects and supertasters, but younger supertasters are least likely to tolerate trials of barium and strong tastant solutions.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.