![]() Additionally, due to their palatability and smooth texture, XG-based thickeners are generally preferred over starch-based thickeners, as the latter present some limitations in taste, viscosity, stability, and solubility. Particularly, these products improve the rheological properties and bolus formation ability capacity of food and beverages and are therefore considered safe and highly efficient for the treatment of patients with dysphagia. Commercial XG-based thickeners have been used for the management of dysphagia to allow for an optimum swallowing response. To promote safe liquid intake in people with dysphagia, XG-based thickening agents have been recently promoted to thicken both food and beverages. Once swallowed, thickened liquids become a cohesive bolus that can safely descend into the esophagus. Liquids are typically thickened to decelerate their passage through the oropharynx during swallowing, thus allowing for better coordination. Therefore, thickened liquids play an important role in the treatment of such patients.Ĭommercial xanthan gum (XG) or starch-based food thickeners are the most common products for the treatment of dysphagic patients. Patients with oropharyngeal dysphagia often recount experiences of delayed food bolus passage. However, since the advent of commercial thickeners, experts have repeatedly questioned the availability and amount of free water in thickened liquids. Thickened liquids are a key component for the care of dysphagic individuals. Symptoms such as choking, voice changes after meals, feeling of food stuck in the throat, and refluxing of food through the nose can lead to malnutrition or dehydration, all of which are serious problems that dysphagic patients face on a daily basis. Generally, the neurological causes of dysphagia include stroke, traumatic brain damage, Parkinson’s disease, multiple sclerosis, dementia, cerebral nerve paralysis, and muscle damage caused by inflammatory muscle disease. Patients with dysphagia often experience a feeling of food being stuck in their throat or chest after swallowing. Only one thickener (thickener A) manufactured in Korea showed optimal results, which satisfied the pudding-thick viscosity range for various food liquids and also showed lower stickiness and enhanced bolus formation ability for easy and safe swallowing when compared to other thickeners (B, C, and D).ĭysphagia is defined as a sensation of food or beverage being stuck in the chest or esophagus, which is caused by aging, neuromuscular disorders, and cerebrovascular diseases. Significant differences in rheological parameter values (η a,50, n, and G′) were also identified among the various thickened liquids. Several thickened liquids prepared with four different XG-based thickeners (A-D) marketed in Korea did not meet the pudding-like criterion (> 1,750 mPa Here, various pudding-thick liquids were prepared by mixing commercial xanthan gum (XG)-based thickeners based on the manufacturers’ guidelines, and their rheological properties were characterized. ![]() ![]() However, the rheological information on product labels provided by manufacturers is typically not accurate. Particularly, detailed preparation instructions must be provided by the manufacturers to achieve the correct thickness levels. The National Dysphagia Diet (NDD) thickness levels of thickened liquids prepared with commercial food thickeners are known to vary depending on the thickener type, recommended amount of thickener, thickener brand, and preparation instructions. Food thickeners are commonly used to prepare thickened liquids for the management of dysphagia.
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