The Formulation Design of Elderly Special Diets

Funami, Takahiro

doi:10.1111/jtxs.12202

Cited by 32 publications

(14 citation statements)

References 50 publications

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“…This led to concentrations of gums that matched apparent viscosity levels of 50 cP, 135 cP, and 325 cP for IDDSI levels 1, 2, and 3 respectively when taken at 50 s −1 . Note that these levels fall within thin (1–50 cP) and nectar-thick (51–350 cP) when using the National Dysphagia Diet Task Force viscosity classification and moderately thick (50–150 cP) and extremely thick (300–500 cP) when using the Japanese Society of Dysphagia Rehabilitation scheme (National Dysphagia Diet Task Force & American Diatetic Association, 2002; Funami, 2016).…”

Section: Methodsmentioning

confidence: 99%

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

2018

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For people with dysphagia, or difficulty swallowing, thickened liquids are used to slow bolus flow to make them easier to control. For these liquids, the oral shear rate of 50 s−1 has been adopted as the standard at which viscosity measurements are taken. However, there is evidence to suggest that other shear rates may be more appropriate to model the processes in the mouth and throat. This research compared the sensory and rheological properties of xanthan gum, guar gum, and carboxymethyl cellulose thickened liquids that had been matched for apparent viscosity at 50 s−1 to assess the validity of the current shear rate standard. Properties of gums were observed at various viscosity levels based on the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Textural sensory characteristics of samples were quantified using magnitude estimation scaling and a trained descriptive panel, while rheological measurements were taken at shear rates of 1 to 1000 s−1. Perceived slipperiness of the gums was found to be driven by thickness level at low viscosity levels, but affected by the shear thinning behavior of the gums at higher viscosity levels. Although the liquids had been matched for apparent viscosity at 50 s−1, panelists could distinguish both the perceived viscosities of the gums and their ease of swallowing, suggesting that 50 s−1 is neither appropriate to model the oral nor pharyngeal shear rates. A single oral shear rate could not be predicted from the data, and it is proposed that panelists evaluated oral viscosity using different methods at different viscosity levels. Based on the sensory data, the pharyngeal shear rate during swallowing appears to lie above 50 s−1.

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Section: Methodsmentioning

confidence: 99%

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

2018

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“…This means that the texture of food products is important in elderly people who have dietary limitations (Nishinari, 2009) as increases in texture attributes such as hardness, chewiness, and gumminess can result in people being reluctant to eat these foods (Kohyama et al, 2002). Funami (2016) reported that digestion of food and absorption of mineral and nutrients from food is enhanced by modifications in their textural properties. Therefore, the improvement of texture is a major challenge in producing food for elderly populations, especially where they have developed various eating dysfunctions.…”

Section: Introductionmentioning

confidence: 99%

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Lee¹,

Kim²,

Choi³

et al. 2020

Food Sci Anim Resour

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“…They tend to withdraw as much as possible from social activities and often suffer from depression and loss of the quality of life. Texture modification becomes necessary to ensure safe food consumption by elderly and dysphagia patients (Cichero, ; Funami, ; Nishinari et al, ; Smith & Wang, ). With the rapid growth of elderly populations in developed countries and even some developing countries, food industries are under a growing pressure in producing foods of appropriate texture to meet the need of elderly and dysphagia patients.…”

Section: Introductionmentioning

confidence: 99%

Clinical applications of IDDSI framework for texture recommendation for dysphagia patients

Zheng

Chen

et al. 2017

Journal of Texture Studies

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Dysphagia is a highly prevalent eating and swallowing disorder among elderly people, impacting negatively on the health and well-being of those afflicted. With increasing populations of elderly people, food industries are under growing pressure to produce appropriately texture-modified food for safe consumption by these vulnerable populations. Recently published International Dysphagia Diet Standardisation Initiative (IDDSI) framework provides a new global guideline on texture modification and standardization for dysphagia patients. This work was designed to test the feasibility of IDDSI framework for clinical applications by assessing the correlation between swallowing capability of dysphagia patients and the IDDSI texture levels. Altogether 26 elderly subjects were recruited and assessed for their dysphagia grades using the Water Drinking Test. Practical applicationsSwallowing disorder or dysphagia occurs commonly among many elderly people and imposes negative impacts on their health and well-being. Medical professionals can diagnose eating and swallowing capability in a qualitative manner, but have difficulty in making diet recommendation because of the lack of texture guidance. This work confirmed the feasibility of IDDSI framework for clinical and bedside applications. The correlation between the capability grades of swallowing and IDDSI texture levels established in this work provides a useful measure for such applications. K E Y W O R D Sdysphagia, elderly, food oral processing, IDDSI, IDDSI framework, swallowing, texture modification

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The Formulation Design of Elderly Special Diets

Cited by 32 publications

References 50 publications

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Clinical applications of IDDSI framework for texture recommendation for dysphagia patients

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