Pmu113 - Time-Dependent Variation of Pro Scores in Chronic Conditions: A Scoping Review

Abstract

OBJECTIVES: Health technology assessment methods traditionally reserved for the appraisal of pharmaceuticals can also be used to demonstrate the value for money of products classed as 'borderline substances', such as thickeners, to assist patients with dysphagia. Different thickeners have different characteristics and the preference for these characteristics is unclear. The aim of the study is to quantify the value placed on different characteristics of thickeners by Speech and Language Therapists (SaLTs) and other Health Care Professionals (HCPs) using a discrete choice experiment (DCE). Value is expressed in monetary (£) form. METHODS: A series of interviews were conducted to identify the attributes of thickening agents that HCPs consider important (n¼15). The attributes and their associated levels were tested and validated in interviews with SaLTs (n¼3). The key attributes identified from the interviews were: taste, texture, ease of mixing, stability, cost, and training. Each attribute was classified as two or three categories, except cost which was a continuous variable. D-optimal statistical design was employed and 24 paired choice sets across two blocks were identified. In each choice question, the participants were presented with two descriptions of different thickening agents and asked to make a choice based on which they preferred. The DCE online survey was developed and administered to HCPs (n¼102). RESULTS: HCPs placed a significant value on the taste, texture, stability, and cost of a thickener, and these variables were statistically significant. The willingness to pay for neutral taste compared to unpleasant taste or aftertaste was highest at £156, followed by smooth consistency at £59. SaLTs (n¼61) valued neutral taste and smooth consistency much more than the non-SaLTs who participated in the study. CONCLUSIONS: The study found that HCPs consider neutral taste, smooth consistency, rapid thickening, and not thickening when left over time as important attributes in a thickener.