Effects of functional training of dysphagia to prevent pneumonia for patients on tube feeding

Ueda, Kôichiro; Yamada, Yurie; Toyosato, Akira; Nomura, Sadahiro; Saitho, E.

doi:10.1111/j.1741-2358.2004.00016.x

Cited by 39 publications

(26 citation statements)

References 7 publications

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“…Oral function maintenance has been considered crucial in the course of life . Various exercise programmes for oral function have been developed for older people and practised in numerous areas in Japan, and many studies have confirmed the effectiveness of these exercise programmes . In addition, promotion of oral function was able to improve general health, including protection of the respiratory organs, improvement of nutritional status, decrease of infections and enhancement of the immune system.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of an oral function intervention for older Taiwanese people

Ting

Chen

et al. 2019

Gerodontology

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Objective Oral function disorders occur often in older people with increasing age. Oral function disorders affect bodily function and self‐esteem, which are related to quality of life (QOL). The aim of this study was to evaluate the effectiveness of an oral function intervention programme on the oral function of older Taiwanese people. Materials and Methods A one‐group pretest‐post‐test study design was used. A total of 529 older Taiwanese people (women, 68.2%; men, 31.8%; average age, 75.07 ± 5.95 years) participated in this study. The oral function intervention programme consisted of a brief oral health education programme and oral function exercises. The total test period was 8 months. The oral condition and function examination comprised two questionnaires (self‐reported symptoms of oral function disturbance and the Geriatric/General Oral Health Assessment Index [GOHAI]) and three oral function assessments (Repetitive Saliva Swallowing Test [RSST], Oral Diadochokinesia Test [ODT] and Cheek Expanding Test [CET]). Results After the oral function intervention, the self‐reported symptoms on the oral function questionnaire and GOHAI showed significant improvement (P < 0.05). Additionally, RSST, ODT and CET showed differences between pretest and post‐test measurements (P < 0.05). Conclusion The oral function intervention programme was effective in maintaining their feeding, swallowing and articulatory functions of older Taiwanese people. Significant improvements in self‐reported symptoms of oral function and GOHAI scores indicated that the oral function intervention programme might improve the QOL of older Taiwanese people.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of an oral function intervention for older Taiwanese people

Ting

Chen

et al. 2019

Gerodontology

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“…The identification and management of dysphagia are important to minimise the risk of infection (usually because of poor mouth care) [5, 6], distress due to aspiration of food and liquids and the ability to provide adequate calories.…”

Section: Introductionmentioning

confidence: 99%

Dysphagia Management and Stroke Units

Smithard

2016

Curr Phys Med Rehabil Rep

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Dysphagia is one of the many complications of stroke. It is common and is an independent marker of outcome. Dysphagia management is important. Although the speech and language pathologist is the key worker in dysphagia management, they are supported by all members of the multi-disciplinary team. Stroke patients should be screened on admission for the presence of dysphagia and assessed by the speech and language therapist (or appropriate professional), where indicated investigation should be undertaken to understand the swallowing physiology and to guide treatment. Management, at present, is based around texture modification of food/liquids and swallowing manoeuvres. Rehabilitation of swallowing remains in its infancy, but there is a lot of promising research with neurostimulation, medication and devices to strengthen muscles involved in swallowing.

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“…However the influence of food texture designed by mechanical test and sensory evaluation [12] on eating behavior (that is, oral strategy) has yet to be clarified. In dysphagic patients, not only the oral stage, but also the pharyngeal stage is often adversely affected by the collapse of coordination between tongue and jaw movements or tongue disability [13]. As many soft foods are assumed to be eaten under integrated oral strategies such as mastication and squeezing, with the comminuted or crushed bolus propelled into the pharynx by the driving force of the tongue in the final swallow [14]–[16], clarification of the influence of food texture on tongue kinetics in the oral strategy would presumably be useful in designing food texture for dysphagic patients.…”

Section: Introductionmentioning

confidence: 99%

Tongue Pressure Modulation for Initial Gel Consistency in a Different Oral Strategy

et al. 2014

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BackgroundIn the recent hyper-aged societies of developed countries, the market for soft diets for patients with dysphagia has been growing and numerous jelly-type foods have become available. However, interrelationships between the biomechanics of oral strategies and jelly texture remain unclear. The present study investigated the influence of the initial consistency of jelly on tongue motor kinetics in different oral strategies by measuring tongue pressure against the hard palate.MethodsJellies created as a mixture of deacylated gellan gum and psyllium seed gum with different initial consistencies (hard, medium or soft) were prepared as test foods. Tongue pressure production while ingesting 5 ml of jelly using different oral strategies (Squeezing or Mastication) was recorded in eight healthy volunteers using an ultra-thin sensor sheet system. Maximal magnitude, duration and total integrated values (tongue work) of tongue pressure for size reduction and swallowing in each strategy were compared among initial consistencies of jelly, and between Squeezing and Mastication.ResultsIn Squeezing, the tongue performed more work for size reduction with increasing initial consistency of jelly by modulating both the magnitude and duration of tongue pressure over a wide area of hard palate, but tongue work for swallowing increased at the posterior-median and circumferential parts by modulating only the magnitude of tongue pressure. Conversely, in Mastication, the tongue performed more work for size reduction with increasing initial consistency of jelly by modulating both magnitude and duration of tongue pressure mainly at the posterior part of the hard palate, but tongue work as well as other tongue pressure parameters for swallowing showed no differences by type of jelly.ConclusionsThese results reveal fine modulations in tongue-palate contact according to the initial consistency of jelly and oral strategies.

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Effects of functional training of dysphagia to prevent pneumonia for patients on tube feeding

Abstract: It was suggested that once-a-week functional training of dysphagia with professional oral care might be effective in preventing pneumonia for elderly people who were being tube fed.

Cited by 39 publications

References 7 publications

Effectiveness of an oral function intervention for older Taiwanese people

Effectiveness of an oral function intervention for older Taiwanese people

Dysphagia Management and Stroke Units

Tongue Pressure Modulation for Initial Gel Consistency in a Different Oral Strategy

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