About

The provided page text does not contain specific information about Professor Caitlyn Pelletier's research focus, background, or key contributions. It primarily describes the activities, support, and events of the Bronfenbrenner Center for Translational Research at Cornell University, including its mission to assist faculty in developing translational research projects, offering workshops, summer institutes, and support for proposal preparation. There is no detailed biographical or research-related information about Professor Caitlyn Pelletier in the provided text.

Research topics

• Medicine
• Psychology
• Audiology
• Anesthesia
• Physical medicine and rehabilitation

Selected publications

• Saliva Production and Enjoyment of Real-Food Flavors in People with and Without Dysphagia and/or Xerostomia

  Dysphagia · 2018-05-14 · 20 citations

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• The Role of Chemosenses in Swallowing Disorders Across the Lifespan

  Chemosensory Perception · 2015-06-22 · 4 citations

  articleSenior author
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• Differences in Swallowing between High and Low Concentration Taste Stimuli

  BioMed Research International · 2014-01-01 · 26 citations

  articleOpen accessSenior author

  Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by genetic taste status (nontasters, supertasters). Liquids with different taste qualities (sweet, sour, salty, and bitter) were presented in high and low concentrations. General labeled magnitude scale ratings captured perceived taste intensity and liking/disliking of the test liquids. Path analysis explored whether factors of taste, concentration, age group, and/or genetic taste status impacted: (1) perceived intensity; (2) palatability; and (3) swallowing pressures. Higher ratings of perceived intensity were found in supertasters and with higher concentrations, which were more liked/disliked than lower concentrations. Sweet stimuli were more palatable than sour, salty, or bitter stimuli. Higher concentrations elicited stronger tongue-palate pressures independently and in association with intensity ratings. The perceived intensity of a taste stimulus varies as a function of stimulus concentration, taste quality, participant age, and genetic taste status and influences swallowing pressure amplitudes. High-concentration salty and sour stimuli elicit the greatest tongue-palate pressures.

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• Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women

  Journal of Speech Language and Hearing Research · 2014-02-01 · 29 citations

  article1st authorCorresponding

  PURPOSE: This study examined whether the perceived taste intensity of liquids with chemesthetic properties influenced lingua-palatal pressures and submental surface electromyography (sEMG) in swallowing, compared with water. METHOD: Swallowing was studied in 80 healthy women, stratified by age group and genetic taste status. General Labeled Magnitude Scale ratings of taste intensity were collected for deionized water; carbonated water; 2.7% w/v citric acid; and diluted ethanol. These stimuli were swallowed, with measurement of tongue-palate pressures and submental sEMG. Path analysis differentiated stimulus, genetic taste status, age, and perceived taste intensity effects on swallowing. Signal amplitude during effortful saliva swallowing served as a covariate representing participant strength. RESULTS: Significant differences (p < .05) in taste intensity were seen across liquids: citric acid > ethanol > carbonated water > water. Supertasters perceived greater taste intensity than did nontasters. Lingua-palatal pressure and sEMG amplitudes were correlated with the strength covariate. Anterior palate pressures and sEMG amplitudes were significantly higher for the citric acid stimulus. Perceived taste intensity was a significant mediator of stimulus differences. CONCLUSION: These data provide confirmatory evidence that high-intensity sour stimuli do influence swallowing behaviors. In addition, taste genetics influence the perception of taste intensity for stimuli with chemesthetic properties, which modulates behavioral responses.

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• The Effect of Barium on Perceptions of Taste Intensity and Palatability

  Dysphagia · 2013-09-13 · 27 citations

  articleSenior author
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• Barium Versus Nonbarium Stimuli: Differences in Taste Intensity, Chemesthesis, and Swallowing Behavior in Healthy Adult Women

  Journal of Speech Language and Hearing Research · 2013-10-29 · 15 citations

  articleSenior author

  PURPOSE: The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. METHOD: Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning-stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. RESULTS: Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning-stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. CONCLUSIONS: Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.

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• Is Taste Altered in Patients with ALS?

  Chemosensory Perception · 2013-05-21 · 10 citations

  article1st authorCorresponding
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• Moving Beyond the Limitations of the Visual Analog Scale for Measuring Pain

  American Journal of Physical Medicine & Rehabilitation · 2013-07-30 · 38 citations

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  OBJECTIVE: Quantifying pain intensity is challenging, particularly for patients with chronic pain. The visual analog scale (VAS) is limited by ceiling effects that often leave patients with no ability to quantify worsening pain. The goal of this study was to determine whether the general Labeled Magnitude Scale (gLMS) can be feasibly used to measure pain clinically while overcoming limitations of the VAS. DESIGN: Eighty patients (mean age, 53.7 yrs) scheduled for evaluation of a painful complaint were asked to rate their current pain using the gLMS and the VAS. The time necessary to administer the gLMS was recorded to determine feasibility. The difference in rating between the two scales (VAS and gLMS) was the main outcome measure. RESULTS: After scaling and rounding off the gLMS scores for direct comparison, it was found that the gLMS scores were significantly lower than the corresponding VAS scores by a mean of 1.78 (P < 0.001). The mean time to administer the gLMS was 2.66 mins. CONCLUSIONS: These results suggest that the gLMS has great potential and can be feasibly used to measure pain intensity clinically. The gLMS scores were consistently lower than the VAS scores, thus reducing the ceiling effect and allowing range at the high end of the scale for rating worsening pain.

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• Compensatory Strategies and Techniques

  2012-07-25 · 10 citations

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• Effects of chemesthetic stimuli mixtures with barium on swallowing apnea duration

  The Laryngoscope · 2012-09-07 · 23 citations

  articleSenior author

  OBJECTIVES/HYPOTHESIS: This study tested the hypotheses that swallowing apnea duration (SAD) will increase given barium versus water, chemesthetic stimuli (i.e., water < ethanol, acid, and carbonation) mixed with barium, age (older > younger), and genetic taste differences (supertasters > nontasters). STUDY DESIGN: Prospective group design. SETTING: University Medical Center. METHODS: Eighty healthy women were identified as nontasters and supertasters, equally comprising two age groups: 18 to 35 years and 60+ years. The KayPentax Swallowing Signals Lab was used to acquire SAD via nasal cannula during individually randomized swallows of 5 mL barium, 2.7% w/v citric acid with barium, carbonation with barium, and 50:50 diluted ethanol with barium. Data were analyzed using path analysis, with the mediator of chemesthetic perception, adjusted for repeated measures. RESULTS: Significant main effects of age (P = .012) and chemesthetic stimuli (P = .014) were found, as well as a significant interaction between chemesthetic stimuli and age (P = .028). Older women had a significantly longer SAD than younger women. Post hoc analyses revealed that barium mixed with ethanol elicited a significantly longer SAD than other bolus conditions, regardless of age group. There were no significant differences in SAD between barium and water conditions, and no significant effect of chemesthetic perception (P > .05). CONCLUSIONS: Ethanol added to barium elicited longer SAD compared to plain barium, but not the other chemesthetic conditions. Older women had a longer SAD than younger women in all conditions. These findings may influence design of future studies examining effects of various stimuli on SAD.

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Frequent coauthors

• Catriona M. Steele

  33 shared

• Susan G. Butler

  Wake Forest University

  8 shared

• Harry T. Lawless

  World Bank

  7 shared

• Karen Grace‐Martin

  Ithaca College

  7 shared

• Drew P. Plonk

  Wake Forest University

  7 shared

• Pascal van Lieshout

  University of Toronto

  7 shared

• Ahmed Nagy

  University of Louisville

  6 shared

• Carol Oman

  Cornell University

  4 shared

Education

• B.A., Neuroscience and Nutrition Science

  University of Pennsylvania