Figure 3: Stage duration by food and subject group. The durations of OCT, PFAT, and VAT were significantly longer with the semi-solid food than with the other foods. HTT duration was significantly longer with the two-phase food than with the other foods and was significantly longer in the stroke group than in controls. OCT, oral cavity time; PFAT, post-faucial aggregation time; VAT, vallecular aggregation time; HTT, hypopharyngeal transit time; LQ, liquid; CB, corned beef hash; TP, two-phase food. *P < 0.001 for differences among food types. §P = 0.005 for difference between stroke and control groups.