Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Ibáñez, Francisco C.; Gómez, Inmaculada; Merino, Gorka; Beriain, M.J.

doi:10.1080/10942912.2019.1597881

Cited by 13 publications

(24 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are consistent with those obtained in the previous sections. It should be noted that the BET is an effective instrumental technique to analyze TMF (Ibañez et al, 2019) and should be used together with other sensory and instrumental techniques (Houjaij et al, 2009). In the present study, a correspondence between the instrumental parameters of the texture and its sensory descriptors was observed.…”

Section: Multivariate Analysissupporting

confidence: 66%

“…The back extrusion test (BET) was performed in a texturometer TA.XT2i Plus Texture Analyzer (Stable Micro System Ltd., Surrey, UK) according to the method described by Ibañez et al (2019). The uniaxial extrusion force was measured at 5 mm/s.…”

Section: Back Extrusion Test (Bet)mentioning

confidence: 99%

“…The highest Fmax value was for CS-M1 at day 3 (18.9 N), and the lowest Fmin value was for CS-M1 at day 0 (-9.2 N). Ibañez et al (2019) classified foods for CP dysphagic people into three consistencies, soft, medium and hard, which corresponded with Fmax values of 4.1 N, 7.8 N and 23.5 N, respectively. In the present study, the lowest Fmax value was 6.2 N (LR-M6) and the highest Fmax value was 18.9 N (CS-M1).…”

Section: Stage 3: Shelf-lifementioning

confidence: 99%

“…Setting-up the suitable texture characteristics are necessary to design and develop new foodstuffs or dishes (culinary preparation with two or more ingredients) for dysphagic people. For this purpose, several methods have been proposed: methods based on instrumental techniques, notably uniaxial extrusion test (Ibañez et al, 2019), descriptive sensory analyses performed by healthy people (Hall & Wendin, 2008;Vickers et al, 2015) or integrated methods combining instrumental and sensory analysis (Brenner et al, 2014;Houjaij et al, 2009;Vickers et al, 2015;Wendin et al, 2010). Foegeding et al (2011) pointed out the convenience of the integration of the physical and physiological elements.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Methodology for design of suitable dishes for dysphagic people

Merino

Gómez

Marín-Arroyo

et al. 2020

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

 A method to adapt conventional dishes for dysphagic people was developed.  Acceptability of adapted dishes was evaluated by cerebral palsy dysphagic people.  Sensory analysis was fundamental in the selection of texturizing agents.  Instrumental and sensory texture analyses were useful to study the thermostability.  Mixtures of xanthan-based additives led to suitable and stable dishes.

show abstract

Section: Multivariate Analysissupporting

confidence: 66%

Section: Back Extrusion Test (Bet)mentioning

confidence: 99%

Section: Stage 3: Shelf-lifementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Methodology for design of suitable dishes for dysphagic people

Merino

Gómez

Marín-Arroyo

et al. 2020

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

show abstract

“…This is especially necessary as dysphagia awareness increases globally, and systems such as the IDDSI are suggested to modify regional foods and drinks that may not be comparable to how the system was first designed [ 29 ]. The addition of rheological and sensory analysis of food will likely provide insights into how and why certain textures are suited to those experiencing dysphagia [ 30 , 31 , 32 ].…”

Section: Discussionmentioning

confidence: 99%

Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study

Choi

Chan

et al. 2021

Geriatrics

View full text Add to dashboard Cite

Purees are often recommended for older adults in residential aged care facilities (RACFs) to target swallowing difficulties and nutrition. However, they lack appeal and may have negative impacts on nutritional intake. This study investigated the subjective experiences and objective swallowing function and safety of older adults in response to a modified puree. Twenty-eight residents from three RACFs whose regular diets consisted of purees were recruited. Purees were modified to improve visual appeal by adding a commercial enzyme gellant. Each participant was observed during three puree and three modified puree meals, and completed a brief questionnaire after each meal. A videofluoroscopic swallowing study (VFSS) was performed with 16 of the participants. Compared to purees, modified purees were observed to be easier for oral processing and intake amount was higher, but participants required assistance more often and mealtimes were longer. Participants did not show preference for either type of puree. VFSS showed similar swallowing responses between the two puree types; however, a distinction was observed for modified pureed meat compared to other ingredients. Modifying puree meals in RACFs is a feasible approach to improve nutritional intake while maintaining swallowing safety, but their appeal to consumers is not definitive.

show abstract

Malnutrition in Hospitalized Adults With Cerebral Palsy

Harris

Wright

2021

J Parenter Enteral Nutr

View full text Add to dashboard Cite

Background: Malnutrition among hospitalized adults with cerebral palsy (CP) has not been extensively explored. We sought to identify impacts of malnutrition on clinical and resource outcomes among hospitalized adults with CP. Methods: This retrospective cohort study surveyed years 2016 and 2017 from the National Inpatient Sample database. Regression models evaluated mortality and resource utilization. Results: 154,219 adults with CP were hospitalized. Among them, 21,064/154,219 (13.5%) had malnutrition. Patients with and without malnutrition were similar in age (mean age ± SEM, 45.1 ± 0.30 vs 45.2 ± 0.18 years; P = .70). Patients with malnutrition were more likely male (12,175/21,604 [57.8%] vs 72,929/133,155 [54.8%], P < .01) and had higher comorbidity scores (Charlson comorbidity score ≥ 3; 2,464/21,064 [11.7%] vs 14,380/133,155 [10.8%]; P = .01). Mortality rates were higher among patients with malnutrition (905/21,064 [4.3%] vs 2,796/21,064 [2.1%],P < .01), and they had higher odds for mortality (adjusted odds ratio [aOR] = 2.1; CI, 1.7-2.5; P < .01). Those with malnutrition were less likely discharged home (aOR = 0.52; CI, 0.48-0.56; P < .01). Hospital charges were higher (adjusted mean difference [aMD] = +$42,540; CI, $36,934-48,146; P < .01) and length of stay longer (aMD = +4.3 days; CI, 3.9-4.7; P < .01) among patients with malnutrition. Conclusion: Malnutrition in hospitalized patients with CP is associated with increased mortality and hospital resource utilization. Flagging these patients as being "high risk" when they are hospitalized may result in heightened attentiveness about clinical outcomes in this vulnerable population.

show abstract

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Cited by 13 publications

References 40 publications

Methodology for design of suitable dishes for dysphagic people

Methodology for design of suitable dishes for dysphagic people

Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study

Malnutrition in Hospitalized Adults With Cerebral Palsy

Contact Info

Product

Resources

About