Abstract
It is estimated that dysphagia affects anywhere between 3% and 20% of the general population and persistent symptoms can negatively impact patients’ quality of life.1,2 Dysphagia can arise from an oropharyngeal etiology, wherein an individual reports trouble with transferring food from the mouth through the pharynx to the esophagus, or from an esophageal etiology, wherein an individual experiences difficulty with the passage of food from the esophagus to the stomach. Causes for dysphagia can include underlying neuromuscular or rheumatologic disorders; structural issues, such as mechanical obstruction; or esophageal dysmotility.
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