Palade O.D. 1, Vonica P.S. 1, Munteanu N. 2, Dascalu A. 2, Cobzeanu M. D. 1
1 University of Medicine and Pharmacy “Grigore T. Popa” Iasi
2 “Sf. Spiridon” Clinical Emergency Hospital Iasi
Abstract
Dysphagia is defined as a feeling of ”stiffness” or of obstruction of the passing food through the oral cavity, pharynx and esophagus. A physiologic deglutition involves many security mechanisms through which the food bowl passes from oral cavity only in the pharynx and esophagus. Dysphagia can be classified in oropharyngeal and esophageal depending of the location or it can be mechanical ormotor if we consider the cause. The anamnesis may provide an accurate presumptive diagnosis in more than 80% from cases. Therefore the type of food that leads to dysphagia,the duration, the localization and the related symptoms can also bring important diagnostic clues. All patients with dysphagia must be carefully investigated due to the fact that the course of treatment depends on the main determining cause.