Rheological Issues on Oropharyngeal Dysphagia

Gallegos, C.; Turcanu, Mihaela; Assegehegn, Getachew; Fuente, Edmundo Brito-de la

doi:10.1007/s00455-021-10337-w

Cited by 17 publications

(14 citation statements)

References 189 publications

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“…Most recently, a review paper by Gallegos et al. [24 ▪▪ ] was published and included reports of vitro studies of hypothesised scenarios mixing thickened liquids with saliva. Although adding saliva to thickened water results in a significant reduction in viscosity, for liquids with pH 3.5 and below, saliva has no significant effect on viscosity [25].…”

Section: Resultsmentioning

confidence: 99%

“…Gallegos et al. frequently mentioned the effect of amylase and claimed that thinning viscosities can negatively impact therapeutic effects and swallowing safety [24 ▪▪ ,29]. The authors reported that the addition of saliva took 50 s (s) to reduce the viscosity of the amylase susceptible starch-based thickened liquids (Fig.…”

Section: Discussion and Clinical Impicationsmentioning

confidence: 99%

“…A significant decrease in fluid viscosity has been widely reported when saliva comes into contact with starch-based thickening products [1,13,14,24 && ,28 -30]. Although a review of this literature was outside the scope of this report, there is a clinical assumption that decreased viscosity can affect the risk of aspiration.…”

Section: Effects Of Amylase-resistant Products On Aspiration Eventsmentioning

confidence: 93%

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Review of the effect of amylase-resistant dysphagia products on swallowing safety

Burnip

Cichero

2022

Current Opinion in Otolaryngology &Amp; Head &Amp; Neck Surgery

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Purpose of reviewThickened fluids are a widely utilised compensatory management strategy for people with impaired swallowing (dysphagia). Over recent years there has been a shift in practice to offer gum-based instead of starch-based products. A key marketing message has been that gum-based thickeners with amylase-resistant properties are superior in promoting 'safer swallowing'. This review sought evidence to evaluate the effect of amylase-resistant products on swallowing safety. Recent findingsNo studies directly compared the effect of amylase-resistant products with usual care or products without amylase resistance. Five studies cited amylase-resistant properties and compared gum-based to starchbased dysphagia products or thin fluids. Swallowing safety was frequently judged subjectively with rating scales. Swallowing biomechanics were not included and clinically meaningful outcomes, such as incidence of aspiration pneumonia, were not reported. A scoping review of the grey literature found little evidence that amylase-resistant properties of dysphagia products were of significant concern to clinicians or patients.

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Section: Resultsmentioning

confidence: 99%

Section: Discussion and Clinical Impicationsmentioning

confidence: 99%

Section: Effects Of Amylase-resistant Products On Aspiration Eventsmentioning

confidence: 93%

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Review of the effect of amylase-resistant dysphagia products on swallowing safety

Burnip

Cichero

2022

Current Opinion in Otolaryngology &Amp; Head &Amp; Neck Surgery

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“…This value should be based on clinical trials. Following these guidelines, TMFs design would require rheological approaches (Gallegos et al, 2021). It would also be advisable to standardize the temperature of the tests since they varied between 20 and 25 • C. This interval could involve changes in rheological parameters.…”

Section: Rheometer Methodsmentioning

confidence: 99%

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Ibáñez

Merino

Marín-Arroyo

et al. 2022

Comp Rev Food Sci Food Safe

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The interest to characterize texture‐modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the “Preferred Reporting Items for Systematic Reviews and Meta‐Analyses” (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.

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“…Загущение пищи и жидкости должно быть стандартизировано под контролем видеофлюороскопии и надежно устранять аспирацию. Загущение жидкостей возможно картофельным или кукурузным крахмалом [51], ксантановой камедью [52,68,106]. Пища, вводимая пациентам с дисфагией, должна иметь определенную температуру, причем подбор ее индивидуален [51].…”

Section: лечениеunclassified

Dysphagia in Children: Review

Завьялова¹,

Новикова²

2023

University Therapeutic Journal

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Дисфагия - расстройство акта глотания, препятствующее продвижению жидкости, твердой пищи или одновременно и того и другого от глотки до желудка. Этиология различна: от поражения центральной нервной системы, эозинофильного эзофагита до врожденных анатомических аномалий сосудов. Выделяется две формы: орофарингеальная и эзофагеальная, бывает сочетание обеих форм. В обзоре представлены основные причины развития обеих форм, клиника, современные методы диагностики и лечения. Dysphagia is a swallowing disorder that prevents the passage of liquid, solid food, or both from the pharynx to the stomach. The etiology is different: from damage to the central nervous system, eosinophilic esophagitis to congenital anatomical vascular anomalies. Two forms: oropharyngeal and esophageal, there is a combination of both forms. The review presents the main reasons for the development of both forms, clinic, modern methods of diagnosis and treatment.

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Rheological Issues on Oropharyngeal Dysphagia

Cited by 17 publications

References 189 publications

Review of the effect of amylase-resistant dysphagia products on swallowing safety

Review of the effect of amylase-resistant dysphagia products on swallowing safety

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Dysphagia in Children: Review

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