The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia
Annals of Rehabilitation Medicine
;
: 772-777, 2015.
Artículo
en Inglés
| WPRIM
| ID: wpr-120167
ABSTRACT
OBJECTIVE:
To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener.METHODS:
Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consistency (effective viscosity of 1,300+/-100 mPa.s at a shear rate of 50 per second at 20degrees C) with a starch-based thickener (SB) or a gum-containing thickener (GC). Bolus viscosity was determined after standardized oral processing of the thickened water by the subjects for 10 and 20 seconds. Significant effects were determined by ANOVA analysis and pairwise comparisons.RESULTS:
Both thickeners were susceptible to breakdown during oral processing. However, GC-thickened water retained its viscosity significantly better than SB-thickened water.CONCLUSION:
The presence of gums has a protective effect on the starch hydrolysis by salivary amylase in thickened drinks, which may facilitate safer swallowing.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Asunto principal:
Saliva
/
Almidón
/
Viscosidad
/
Agua
/
Trastornos de Deglución
/
Estudios Cruzados
/
Deglución
/
Voluntarios Sanos
/
Encía
/
Amilasas
Tipo de estudio:
Ensayo Clínico Controlado
Límite:
Humanos
Idioma:
Inglés
Revista:
Annals of Rehabilitation Medicine
Año:
2015
Tipo del documento:
Artículo
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