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The acoustic analysis of swallowing has the advantages of being non-invasive with no radiation, compared to videofluoroscopy or fiberoptic swallowing assessments. Acoustic analysis of swallowing has been tested in many studies but only on small food boluses. The aim of this study was to compare the acoustic swallowing parameters of two groups of healthy subjects, before and after 70\u00a0years old, during the intake of a series of 3 food textures. A laryngophone was used to record the pharyngeal phase of swallowing. The experimental meal was composed of 100\u00a0ml of mashed potatoes, 100\u00a0ml of water, and 100\u00a0ml of yogurt. Group 1 (50\u201370\u00a0years old) comprised 21 subjects and group 2 (over 70\u00a0years old) 23 subjects. Acoustic parameters analyzed were the number of swallows, average duration of swallowing, average duration of inter-swallowing, meal duration, and the average frequency of swallowing per minute. These parameters for groups 1 and 2 were compared. The average duration of inter-swallowing and the meal duration were significantly higher in the older group (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.001), with a mean duration of inter-swallowing that was 2.4\u00a0s longer than the younger group. The average swallowing frequency per minute was higher in the younger group (11.3 vs 7.9; <jats:italic>p<\/jats:italic>\u2009&lt;\u20090.001). This study demonstrated that acoustic analysis of an experimental meal of three food textures generated usable data on swallowing. In the over 70 age group, there was a decrease in swallowing frequency, indicating a slowdown in food intake. A reduced swallowing frequency could become a criteria to assess presbyphagia.<\/jats:p>","DOI":"10.1007\/s00455-023-10629-3","type":"journal-article","created":{"date-parts":[[2023,11,18]],"date-time":"2023-11-18T09:02:23Z","timestamp":1700298143000},"page":"452-458","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Acoustic Analysis of Swallowing of an Experimental Meal of Three Food Textures: A Comparative Aging Study"],"prefix":"10.1007","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-9631-4923","authenticated-orcid":false,"given":"Jean","family":"Baqu\u00e9","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oc\u00e9ane","family":"Huret","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pierre","family":"Rayneau","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marianne","family":"Schleich","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sylvain","family":"Morini\u00e8re","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2023,11,18]]},"reference":[{"issue":"6","key":"10629_CR1","doi-asserted-by":"publisher","first-page":"799","DOI":"10.1007\/s40520-019-01128-3","volume":"31","author":"D Azzolino","year":"2019","unstructured":"Azzolino D, Damanti S, Bertagnoli L, Lucchi T, Cesari M. 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