Current Approach to Dysphagia: A Review Focusing on Esophageal Motility Disorders and Their Treatment

Mascarenhas, André; Mendo, Rui; O'Neill, Catarina; Franco, Ana Rita; Mendes, Raquel R.; Simão, Inês; Rodrigues, José

doi:10.1159/000529428

Cited by 2 publications

(1 citation statement)

References 67 publications

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“…Therefore, the interest in dysphagia is growing. In addition to aging, other factors can cause dysphagia [10].…”

Section: Discussion and Implications For Future Researchmentioning

confidence: 99%

Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults

Lee,

Park

2024

Geriatrics

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Background: Viscosity is a common focus in the diet of patients with dysphagia. However, adhesiveness is an equally significant property that can affect swallowing function, even in semi-solid foods with similar levels of viscosity. The purpose of this study was to classify the adhesiveness of food into stages and determine whether these classifications are relevant to swallowing function. Methods: This study included 30 healthy elderly adults aged 65 years. After categorizing adhesiveness into three levels based on the results of the sensory test, 30 participants were asked to swallow representative foods at each level. A videofluoroscopic swallowing study (VFSS) was performed to determine the presence or absence of pharyngeal residues based on the level of adhesiveness. The chi-square test was used to verify whether there was a difference in remnants according to the level of adhesiveness, and significance was judged with a p-value of less than 0.05. Results: Adhesiveness was categorized into three distinct levels: level 1 (0–4 mJ), level 2 (4–18 mJ), and level 3 (>18 mJ). Upon examining the subjects presenting with residual material, we observed three cases of level 1 adhesiveness, 16 cases of level 2, and 25 cases of level 3. The chi-square test was used to assess the statistical significance between the levels, revealing a significant difference with a p-value < 0.0001. Conclusions: We presented the level of adhesiveness by dividing it into three stages and proved that it is meaningful in relation to the swallowing function. Selecting and recommending foods with an appropriate level of adhesiveness will help enhance swallowing safety in older adults.

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“…Therefore, the interest in dysphagia is growing. In addition to aging, other factors can cause dysphagia [10].…”

Section: Discussion and Implications For Future Researchmentioning

confidence: 99%

Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults

Lee,

Park

2024

Geriatrics

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Insights into the current state of knowledge, practice, and attitudes of physicians regarding gastrointestinal motility disorders in Egypt

Al Mowafy,

AboKresha,

Elkhadry

et al. 2024

BMC Gastroenterol

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Background Gastrointestinal (GI) motility disorders are common in clinical settings, but physicians still lack sufficient understanding and effective management of these conditions. Methods This research assessed Egyptian physicians’ knowledge, practices, and attitudes towards GI motility disorders. A cross-sectional survey employing a self-administered questionnaire was carried out among physicians in Egypt. The questionnaire addressed various aspects of physicians’ understanding, practices, and attitudes regarding GI motility disorders. Data analysis was conducted using descriptive statistics and presented as frequencies and percentages. Results A total of 462 physicians took part in the study. Although nearly two-thirds of them knew about GI motility studies, a notable proportion lacked adequate knowledge about GI motility disorders. Notably, 84.2% correctly identified dysphagia as a critical symptom suggestive of an upper GI motility disorder. However, 13.4% incorrectly linked hematemesis with an upper GI motility disorder, and 16.7% expressed uncertainty. In terms of practice, around half of the participants encountered a small number of patients with GI motility disorders (less than 5 per week or even fewer). Only 29.7% felt confident in managing patients with motility disorders. Most participating physicians expressed a willingness to participate in training programs focused on motility disorders. Conclusions This study underscores a knowledge gap among Egyptian physicians concerning GI motility disorders. It suggests the necessity of tailored education and training programs to improve their competency and practice in this domain.

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Current Approach to Dysphagia: A Review Focusing on Esophageal Motility Disorders and Their Treatment

Cited by 2 publications

References 67 publications

Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults

Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults

Insights into the current state of knowledge, practice, and attitudes of physicians regarding gastrointestinal motility disorders in Egypt

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