# The Effect of Food Taste, Temperature, and Viscosity on Swallowing Efficiency

> **NCT01270204** · — · COMPLETED · sponsor: **University of California, Davis** · enrollment: 1 (actual)

## Conditions studied

- Dysphagia

## Interventions

_None listed._

## Key facts

- **NCT ID:** NCT01270204
- **Lead sponsor:** University of California, Davis
- **Sponsor class:** OTHER
- **Phase:** —
- **Study type:** OBSERVATIONAL
- **Status:** COMPLETED
- **Start date:** 2011-01
- **Primary completion:** 2012-11
- **Final completion:** 2012-11
- **Target enrollment:** 1 (ACTUAL)
- **Last updated:** 2017-05-30


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT01270204

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT01270204, "The Effect of Food Taste, Temperature, and Viscosity on Swallowing Efficiency". Retrieved via AI Analytics 2026-06-09 from https://api.ai-analytics.org/clinical/NCT01270204. Licensed CC0.

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