Fig 1.
Flow chart of the inclusion and exclusion criteria.
Table 1.
Patient characteristics (n = 80).
Table 2.
Factors influencing tongue pressure.
Table 3.
Factors influencing the Food Intake Level Scale and dysphagia diet form.
Fig 2.
Tongue pressure by dysphagia diet code.
Fig 3.
Receiver operating characteristic curve of tongue pressure for predicting dysphagia diet form.
FILS ≥7 (A), Code ≥1 (2013 Japanese Dysphagia Diet Criteria) (B), Code ≥2 (C), Code ≥3 (D), Code ≥4 (E), and Code 5 (F).