Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior

Rheological properties are critical in the design of dysphagia foods. Interfacial behavior is a critical factor in determining the rheological properties of emulsions. In this study, dysphagia foods were prepared by thickening soy protein-based liquid systems with xanthan gum, guar gum, and pectin. Interfacial behavior in dysphagia foods was focused on using interfacial dilatational rheology and quartz crystal microbalance with dissipation technique. The results showed that xanthan gum/soy protein and pectin/soy protein composite particles exhibited higher dynamic interfacial tension than soy protein particles. The results were opposite for guar gum/soy protein composite particles. Moreover, the thickness and mass of the interfacial layers formed by XG/SP and GG/SP were greater than that of P/SP, with the most stable interfacial microstructure formed by XG/SP. This study reveals the correlation between the physical properties and interfacial behavior of dysphagic foods and provides insights for the development of novel dysphagic foods.

High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels

The aging population is stimulating increased demand for dysphagia-oriented foods, yet most current options are made of ultra-processed macronutrients and lack high-quality protein and ω-3 fatty acids. This study explores the use of whole salmon fillets as a myofibrillar protein source to stabilize salmon backbone oil, creating ω-3-rich emulsion gels (50-60 vol%) for dysphasia individuals. Two-step high-pressure homogenization (HPH; 50 MPa) improved emulsion texture, storage stability, and swallowability (IDDSI level 4) by reducing oil droplet size (from 20 to 2 μm) and increasing elastic modulus by 6-8 times and viscosity by more than 10 times. These emulsion gels, rich in PUFAs, support cardiovascular health. HPH altered the structure of salmon myofibrillar proteins, transforming from micro-sized filament (2.5 μm) to assembled nano-sized micelle aggregate (400 nm) through reducing α-helix structure, crystallization, particle size, and aggregation. The protein interfacial stiffness and stability were improved, thus exhibiting greater oil droplet stabilization. The study offers a compelling reference for applying HPH in producing dysphagia-oriented products.

Thickening liquids for pediatric dysphagia: a perspective from clinical practice

BACKGROUND

Dysphagia is a common condition in infants and young children, particularly among those with neurodevelopmental disabilities. The management of pediatric dysphagia requires customized approaches based on individual clinical features. This report describes our experience in managing pediatric dysphagia using a locust bean- and xanthan gum-based thickener (ThickenUp® Junior), which offers stable consistency and preserves the original taste of liquids.

CASE REPORT

Four cases were discussed to highlight the use of the new thickener. Each case illustrates different aspects of dysphagia management, such as improving swallowing safety, enhancing oral control, and maintaining nutritional intake through tailored thickening strategies. Our experience demonstrates the importance of using specialized thickening agents to prevent aspiration pneumonia and, ultimately, improve the well-being of affected children. We also highlighted the importance of individualized treatment plans, which consider each child's unique needs. A comprehensive evaluation by a multidisciplinary team led to an effective treatment strategy tailored to the child's specific condition and challenges.

CONCLUSIONS

The new locust bean- and xanthan gum-based thickener is effective in managing dysphagia and preventing complications in infants and young children. Such agents can improve swallowing safety, enhance oral control, and maintain nutritional intake, ultimately improving the well-being of the affected children.

Dysphagia

Dysphagia, or difficulty swallowing, has significant impacts on patients' quality of life. A thorough history and physical examination can provide important information to determine if dysphagia is originating from oropharyngeal or esophageal causes. Identifying the underlying pathology contributing to dysphagia allows for optimal treatment and improved quality of life.

Long-Term Outcomes of Dysphagia Rehabilitation With an Adjustable Resistance Training Device in Laryngectomized Individuals

BACKGROUND

This study investigated long-term outcomes of dysphagia rehabilitation with an adjustable resistance training device (Swallowing Exercise Aid, SEA2.0) in laryngectomized individuals.

METHODS

Seventeen laryngectomized participants who participated in a Clinical Phase II Trial were reevaluated at T3 (approximately 6 months after T2), including an interview, PROMS, oral intake, and swallowing capacity. Results of T3 were compared with the earlier time points T0 (baseline), T1 (after 6 weeks of training), and T2 (after 8 weeks of rest).

RESULTS

All outcomes at T3 remained improved compared to T0. Compared to findings at T2, participants reported some deterioration in swallowing at T3. Swallowing capacity and oral intake slightly decreased. Swallowing-related quality of life slightly improved.

CONCLUSIONS

Benefits of swallowing rehabilitation with the SEA2.0 in laryngectomized individuals are still noticeable long term. The need for continued exercising to fully maintain improved function is likely, but the required intensity and extent should be determined in further research.

Voluntary Swallowing Initiation Difficulty After Dorsomedial Prefrontal Cortex Damage: A Case Report

The dorsomedial prefrontal cortex plays a critical role in movement initiation, and damage to this area can impair this function. Here we present the case of an individual who had difficulty with voluntary initiation of liquid swallowing after surgical removal of a glioblastoma from the right dorsomedial prefrontal cortex. This individual had no difficulty swallowing solids, perhaps because of the additional external movement triggers (eg, chewing) involved. Liquid swallowing involves fewer movement triggers and requires a quicker application of force during the oral propulsive phase when liquids are transferred from the oral cavity to the oropharynx. This individual did not have buccofacial apraxia or apraxia of speech, which are often associated with swallowing apraxia linked to damage in the precentral, premotor, and inferior frontal gyri. To our knowledge, few studies have focused on movement initiation impairments affecting the upper extremities and speech, and cases involving swallowing are notably rare.

What is the evidence for dietary modification in the management and prevention of malignant bowel obstruction? A scoping review

PURPOSE

Dietary modification is one tool in the multidisciplinary and multi-faceted management of malignant bowel obstruction (MBO). However, the evidence for this has not been systematically explored and no guidelines currently exist. The purpose of this review was to identify the type and breadth of published evidence available to support the use of dietary modification in MBO, and to identify key characteristics of dietary interventions and outcome measures used in evaluating these interventions.

METHODS

Systematic searches of three databases were conducted, last in September 2024. Title and abstract screening and full-text review were conducted before data were extracted using a data extraction tool.

RESULTS

Only seven records met the criteria for inclusion. Quality of interventions was low, with four abstracts, one retrospective review and two feasibility studies identified. Most interventions focused on gynaecological cancers, where MBO is most prevalent. Key characteristics of dietary modification included a low-fibre diet and modification of the texture of the diet. These approaches were often used in conjunction and in a stepwise manner (progressing from liquid to soft to low-fibre diet). All records reported benefit of dietary modification, but with limited justification. The number, type and quality of records retrieved might reflect that this is a novel area of research, with local practice and clinical experience being published as abstracts. We found no methodologically robust, large-scale interventions.

CONCLUSION

This review demonstrates a lack of evidence to support the use of dietary modification in MBO. High-quality studies assessing the efficacy and impact of dietary modification are needed to support the advice commonly being provided in clinical settings. However, this research is ethically and logistically challenging to conduct. Nutritional management guidelines based on expert consensus might be a useful resource for clinicians managing MBO given the lack of research evidence currently available to inform practice.

Effect of Elevation Training Mask on Swallowing Function in Individuals with Parkinson's Disease

To evaluate the impact of the elevation training mask (ETM) on swallowing safety and swallowing efficiency in patients with Parkinson's disease (PWP) when used as a respiratory muscle strengthening tool. Study Design. Prospective cohort study. Setting. Tertiary university-affiliated medical center. Thirteen PWP underwent Fiberoptic Endoscopic Evaluation of Swallowing and spirometry assessments both before and after a 4-week ETM use, which included incrementally increasing resistance each week. Measurements taken included EAT-10, swallowing disturbances questionnaire (SDQ), Penetration Aspiration Score (PAS), Yale Pharyngeal Residue Severity Rating Scale, and Peak Expiratory Flow (PEF). Disease severity was assessed using the Unified Parkinson's Disease Rating Scale (UPDRS). Eleven out of 13 male participants (median age 70 years, UPDRS 33, disease duration 8.5 years) completed the 4-week protocol (84.6% completion rate). Vallecular residue significantly decreased for solids (median from 3.0 [IQR: 2.0-3.0] to 2.0 [IQR: 1.0-2.0], p = 0.028) and semi-solids (from 3.0 [IQR: 2.0-4.0] to 2.0 [IQR: 1.0-3.0], p = 0.025), with a non-significant improvement for liquids (from 2.0 [IQR: 2.0-2.0] to 2.0 [IQR: 1.0-2.0], p = 0.19). Patient-reported outcomes (EAT-10, SDQ, VHI-10, RSI) and PEF showed non-significant trends toward improvement. A 4-week use of ETM, serving as a form of respiratory muscle strengthening, demonstrated specific improvements in vallecular residue for semi-solid and solid consistencies in PWP with dysphagia. While other swallowing and respiratory measures showed positive trends, these changes did not reach statistical significance. Further research with a larger cohort is needed to evaluate ETM's role in swallowing rehabilitation.

Viscosity study of maternal and formula milks according to the assessment proposed by the International Dysphagia Diet Standardisation Initiative Model: a comparison with Rheological Assessment

PURPOSE

The present study aimed to investigate the behavior and the viscosity classification of liquids recommended for infants, up to six months, in Brazil, and their formulations used in Videofluoroscopy Swallowing Studies.

METHODS

Breast milk from different gestational and breastfeeding time, two regular infant formulas, and one anti-reflux formula were evaluated in five different formulations: pure, mixed with liquid barium sulfate, in two proportions (20 and 33%), thickened with a specific thickener for neonates and thickened and mixed with 20% liquid barium sulfate, using the International Dysphagia Diet Standardisation Initiative model. The results were compared with data obtained from a previous rheological study.

RESULTS

The breast milk samples and the infant formulas, in pure presentation, exhibited similar behavior except for the anti-reflux formula. The thickened samples with the addition of barium and the pure liquid barium sulfate exhibited the highest viscosity among the formulations. The increase in viscosity with the addition of barium occurred for all samples and for the thickened formulations, but not in linear behavior. The results showed minor differences of IDDSI classification compared to the findings obtained in the rheological study.

CONCLUSION

The present study revealed the variability of liquid viscosity across different formulations, supporting the idea of the importance of this knowledge in videofluoroscopic assessment. It has also highlighted the risk associated with using a subjective method in preparing the stimuli offered, allowing for greater reliability in diagnosing swallowing dynamics in neonates and infants. This approach may help prevent inaccurate diagnoses and harmful interventions.

Early application value of flexible laryngoscope swallowing function assessment in patients after partial laryngectomy

To investigate the influence of early dysphagia on quality of life in patients with partial laryngectomy, and to investigate the application value of Flexible Endoscopic Evaluation of Swallowing (FEES). This study included 30 inpatients who underwent partial laryngectomy due to laryngeal cancer. In the early postoperative period, a comprehensive assessment was conducted on each patient, encompassing Videofluoroscopic Swallowing Study (VFSS), Flexible Endoscopic Evaluation of Swallowing (FEES), and MD Anderson Dysphagia Inventory (MDADI). Each patient underwent two evaluations at different time points following the surgical procedure, all conducted on the same day. The patients' first MDADI assement score after surgery was 45.4 ± 3.6 points, and the second score was 54.7 ± 13.4 points. VFSS as the gold standard, FEES showed good sensitivity (84%) and specificity (94%) for detecting aspiration, as well as good sensitivity (78%) and moderate specificity (86%) for detecting penetration. The Kappa consistency test results showed high consistency between FEES and VFSS swallowing function evaluations (Kappa value = 0.669); evaluations of thin liquid, thick liquid, and solid bolus had high consistency (Kappa value = 0.631, 0.675, and 0.678, respectively), while evaluations of semi-liquid bolus had poor consistency (Kappa value = 0.598); evaluations of four bolus sizes all had high consistency (Kappa value = 0.658, 0.647, 0.705, 0.670). The Kappa values for evaluating patients undergoing horizontal partial laryngectomy, vertical partial laryngectomy, and supraglottic laryngectomy were 0.572, 0.604, and 0.680, respectively. This study shows that dysphagia is an important problem affecting the early quality of life of patients after partial laryngectomy, and early instrumental evaluation is also extremely important. This study also emphasizes the reliability problems in the identification of false invasion and aspiration. FEES can be used to evaluate the early swallowing function of patients after partial laryngectomy, thus guiding the timing and type of eating, and evaluating the rehabilitation effect. In addition, compared with VFSS, FEES have more advantages for the identification of penetration.

Study on Drug-Food Thickening Agents' Interactions between Warfarin and Prebiotics Used for Viscosity Adjustment

INTRODUCTION

Prebiotics are widely used in nutritional supplements, with water-soluble dietary fibers used as thickeners for patients with swallowing difficulties. Interactions between thickeners and medications have been reported; however, the effects of thickeners on warfarin remain unclear. Here, we examined the interaction between warfarin and thickeners through clinical and basic research studies.

METHODS

The clinical research study evaluated the effects of combining warfarin and thickeners on blood coagulation, while the basic research study measured the impact of different prebiotics and mixing with gastric and intestinal fluids on warfarin concentration.

RESULTS

The clinical research study showed no significant differences in the patients' prothrombin time-international normalized ratio and Warfarin Sensitivity Index (WSI) before and after the combination. However, the WSI decreased postcombination in half of the patients. Meanwhile, in the basic research study, a concentration-dependent decrease in the residual rate of warfarin was observed with xanthan gum, guar gum, and pectin. When mixed with artificial gastric and intestinal fluids, the residual rate decreased with xanthan and guar gum in gastric fluid and with pectin in intestinal fluid.

CONCLUSION

Thickeners primarily composed of xanthan gum, guar gum, and pectin may reduce the effectiveness of warfarin due to drug-food interactions.

Toward the Optimal Choice of Gelled Vehicles for Oral Drug Administration in Dysphagic Patients

Background/Objectives: Thickened waters are commonly used for dysphagic patients to ensure hydration, facilitate safer swallowing, and administer oral therapies, yet their impact on drug dissolution remains unclear. This study aims to investigate how thickening agents, viscosity, and solid oral dosage form (SODF) formulations influence drug release in gelled vehicles. Methods: Twelve commercially available thickened waters, including both ready-to-use products and powders for extemporaneous preparation, were used to disperse crushed sodium pravastatin tablets. The resulting preparations were evaluated for their rheological properties and dissolution performance. Results: Thickened water products vary in consistency, with starch-based thickeners providing more consistent results than gum-based ones. Pravastatin release profiles closely matched the original tablets with starch thickeners, while gum-based thickeners showed greater variability, primarily influenced by viscosity. Conclusions: These findings emphasize the importance of selecting the appropriate thickening agent for controlling drug release in thickened water products, highlighting the need to balance patient compliance with the potential impact on drug release during product development.

Performance of swallowing function between older people with and without clinical complaints

PURPOSE

To compare the findings of speech-language-hearing evaluations, signs in fiberoptic endoscopic evaluation of swallowing, and nutritional risk between healthy older adults with and without self-reported swallowing difficulties and correlate the level of oral intake with the severity of pharyngeal residues and nutritional risk.

METHODS

This cross-sectional retrospective study included 71 older people and divided them into two groups based on the presence of swallowing complaints. Data were collected from speech-language-hearing evaluations, oral health status, and videoendoscopy signs with four food consistencies classified by the International Dysphagia Diet Standardisation Initiative (IDDSI) to compare the groups. Pharyngeal residues were analyzed and classified using the Yale Pharyngeal Residue Severity Rating Scale (YPRSRS), the level of oral intake was assessed using the Functional Oral Intake Scale (FOIS), and nutritional risk was evaluated using the Malnutrition Screening Tool (MST).

RESULTS

Differences were found in speech-language-hearing evaluations, as well as signs of posterior oral spillage and pharyngeal residues with levels 0, 2, and 4 consistencies and laryngeal penetration with level 0 consistency. The level of oral intake was moderately negatively correlated with the severity of pharyngeal residues and nutritional risk.

CONCLUSION

The group of older adults with complaints had differences in speech-language-hearing evaluations, posterior oral spillage, and pharyngeal residues with levels 0, 2, and 4 consistencies, and laryngeal penetration with level 0 consistency. The correlation indicated that the lower the level of oral intake, the greater the severity of pharyngeal residues and nutritional risk in the sample.

Validity and Reliability of the Swedish Version of the Gugging Swallowing Screen for use in Acute Stroke Care

The purpose of this study was to cross-culturally validate the Swedish version of the Gugging Swallowing Screen (GUSS-S) for use in the acute phase of stroke. Further, to evaluate the inter-rater reliability between different healthcare professionals. GUSS was translated into Swedish using a forward-backward method followed by expert rating to obtain content validity. For criterion validity, the GUSS-S score was compared with Flexible Endoscopic Evaluation of Swallowing (FEES) assessed with the Penetration-Aspiration Scale (PAS) in acute stroke patients (≤ 96 h after stroke onset). Convergent validity was calculated by comparison with the Functional Oral Intake Scale (FOIS) as per the comprehensive FEES assessment, the Standardized Swallowing Assessment (SSA), and the National Institutes of Health Stroke Scale (NIHSS). To evaluate inter-rater reliability, a nurse and a speech-language pathologist (SLP) independently assessed 30 patients. In total, 80 patients (32 women, median age 77 years (range 29-93) were included, mean 1.7 ± 0.9 days after admission. With a cut-off value of 14 points, the GUSS-S identified aspiration with a sensitivity of 100% and a specificity of 73% (area under the curve: 0.87, 95% CI 0.78-0.95). Spearman rank correlation showed very strong correlation between the GUSS-S and PAS (rs=-0.718, P = < 0.001) and FOIS (rs=0.720, P = 0.001) and strong correlation between the GUSS-S and SSA (rs=0.545, P = < 0.001) and NIHSS (rs=-0.447, P = 0.001). The inter-rater agreement for GUSS-S was substantial (Kw=0.67, P = < 0.001). The results indicate that the GUSS-S is a valid and reliable tool for the assessment of dysphagia in acute stroke patients by different healthcare professionals.

The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods

Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue. The addition of thickeners increased the viscosity and cohesion of the fermented rice milk due to the entanglement network formation, which facilitated the formation of lubricating film, decreased the coefficient of friction, and improved the sensory score. Increasing thickener content from 0 % to 0.5 % induced the longer oral transition time (0.26 s to 0.45 s), more residue (0.85 g to 2.07 g) and shorter stretching length (850.42 mm to 313.62 mm) shown in the Cambridge throat simulation. Among them, the fermented rice milk with 0.40 % thickener showed the best sensory properties, and its swallowing properties evaluated by computer simulation also suggested concentrated frequency distribution of velocity, shear rate and viscosity without splashing or choking compared with the normal fermented rice milk, showing excellent swallowing safety.

An accelerometry and gyroscopy-based system for detecting swallowing and coughing events

Measuring spontaneous swallowing frequencies (SSF), coughing frequencies (CF), and the temporal relationships between swallowing and coughing in patients could provide valuable clinical insights into swallowing function, dysphagia, and the risk of pneumonia development. Medical technology with these capabilities has potential applications in hospital settings. In the management of intensive care unit (ICU) patients, monitoring SSF and CF could contribute to predictive models for successful weaning from ventilatory support, extubation, or tracheal decannulation. Furthermore, the early prediction of pneumonia in hospitalized patients or home care residents could offer additional diagnostic value over current practices. However, existing technologies for measuring SSF and CF, such as electromyography and acoustic sensors, are often complex and challenging to implement in real-world settings. Therefore, there is a need for a simple, flexible, and robust method for these measurements. The primary objective of this study was to develop a system that is both low in complexity and sufficiently flexible to allow for wide clinical applicability. To construct this model, we recruited forty healthy volunteers. Each participant was equipped with two medical-grade sensors (Movesense MD), one attached to the cricoid cartilage and the other positioned in the epigastric region. Both sensors recorded tri-axial accelerometry and gyroscopic movements. Participants were instructed to perform various conscious actions on cue, including swallowing, talking, throat clearing, and coughing. The recorded signals were then processed to create a model capable of accurately identifying conscious swallowing and coughing, while effectively discriminating against other confounding actions. Training of the algorithm resulted in a model with a sensitivity of 70% (14/20), a specificity of 71% (20/28), and a precision of 66.7% (14/21) for the detection of swallowing and, a sensitivity of 100% (20/20), a specificity of 83.3% (25/30), and a precision of 80% (20/25) for the detection of coughing. SSF, CF and the temporal relationship between swallowing and coughing are parameters that could have value as predictive tools for diagnosis and therapeutic guidance. Based on 2 tri-axial accelerometry and gyroscopic sensors, a model was developed with an acceptable sensitivity and precision for the detection of swallowing and coughing movements. Also due to simplicity and robustness of the set-up, the model is promising for further scientific research in a wide range of clinical indications.

Swallowing Kinematics in Male Patients with Total Laryngectomy

OBJECTIVE

The present study aimed to investigate the symptomatic swallowing complaints in individuals with total laryngectomy (TL) and reveal how swallowing kinematics differs between those with and without symptomatic dysphagia complaints.

METHODS

A total of 34 subjects with TL were included in the study. Swallowing kinematics of those with symptomatic swallowing complaints (Group 1) were compared to those without (Group 2). Kinematic parameters including pharyngeal transit duration (PTD), maximum pharyngeal constriction ratio (MPCR), upper esophageal sphincter opening ratio (UESOR), upper esophageal sphincter opening duration (UESOD), and bolus clearance ratio (BCR) were investigated from Videofluoroscopic Swallowing Study (VFSS) records via ImageJ software.

RESULTS

Symptomatic swallowing complaints were determined in 47.1% of the subjects (n = 16). Difficulty while swallowing solid foods and pills, diminished pleasure of eating, food getting stuck in the throat, and increased level of stress during swallowing were among the major swallowing complaints in the present cohort. PTD, MPCR, and BCR parameters were significantly higher in subjects with symptomatic swallowing complaints than those without.

CONCLUSION

These preliminary findings indicate that almost half of individuals with TL may have symptomatic swallowing complaints. The underlying pathophysiology of this phenomenon may be the devianced kinematic parameters including PTD, MPCR, and BCR in this population. Therefore, it is recommended to include the kinematic measurements in the dysphagia evaluation protocol in individuals with TL, most notably in those with symptomatic swallowing complaints.

LEVEL OF EVIDENCE

3 Laryngoscope, 135:809-817, 2025.

Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses

The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.The results showed that anthocyanins increased the peak viscosity (PV) and contributed to amylose leaching from the food masses. In contrast, the addition of 1% and 2% anthocyanins inhibited the retrogradation and recrystallization of starch, which resulted in a reduction in the final viscosity (FV) of the food masses. The presence of anthocyanins (0.5%) also could increase the storage/loss modulus of the food masses, while the addition of 1.0% and 2.0% anthocyanins showed the opposite trend. In addition, purple red rice bran anthocyanins reduced textural parameters such as hardness and chewiness of the food masses. All four prepared food masses were classified as level 4 (Pureed) in the IDDSI framework, and the food masses with 2% anthocyanins appeared to be more suitable for ingestion by dysphagia populations, with lower viscosity and less sticky retention on the spoon. These results offer a theoretical foundation for designing innovative and functional dysphagia foods.

Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food

Soft gels based on protein-polysaccharide composite systems play a crucial role in the dietary management of people with dysphagia. The effect of chia seed gum (CSG) on the gelling and swallowing properties of heat-induced whey protein isolate (WPI) gels (3.125-75 mg/mL) was investigated. The results showed that adding CSG reduced the gelation concentration of WPI and weak gels could form at 12.5 mg/mL WPI concentration. In addition, the viscoelasticity and water-binding capacity of the WPI/CSG composite gels were gradually enhanced with increasing WPI concentrations. The WPI/CSG composite systems can be classified as level 2-5 dysphagia-oriented foods according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The incorporation of CSG promoted the cross-linking of protein aggregates and the formation of compact and continuous network structures, resulting in improved gelling properties of composite systems. This study contributes to the development of novel soft gel-type dysphagia foods with better textural characteristics.

Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties

There is growing interest in developing protein-rich foods for the elderly using plant proteins. The application of soy protein isolate (SPI) as a model protein to create protein-rich, custard-like soft foods presents a unique opportunity for innovative formulations tailored to those within the aging population suffering from swallowing difficulties. This study investigated the physicochemical and textural properties of custard-type soft food formulations developed using SPI for dysphagic elderly individuals, with the goal of achieving characteristics similar to those of optimal milk protein-based counterparts. The protein content in the SPI-based custards varied from 8.9 % to 13.9 % and the milk-protein based custards had 8.9 % protein content. There was a substantial difference in textural, rheological and creep resistance and other properties between SPI and milk protein-based formulations. The SPI-based custards also had lower water-holding capacity, looser structure, and higher level of insoluble protein aggregates. The SPI-based custards imparted a more spreadable mouthfeel suitable for the aging population. The custards containing 13.9 % SPI had higher gel strength, viscosity, texture, and product stability. All of these custards were classified as Level 6 - Soft & Bite-sized dysphagia diet, based on International Dysphagia Diet Standardisation Initiative (IDDSI) tests. Instrumental IDDSI tests for Level 6 foods corroborated these observations, yielding reliable and consistent data. This research provides insights for developing protein-rich plant-based soft foods intended for the elderly population that have characteristics close to milk protein-based custards and comply with IDSSI criteria.

Association Between Cognitive Impairment and Dysphagia: A Two-Sample Mendelian Randomization Study

INTRODUCTION

Previous observational studies have implied a correlation between cognitive impairment and dysphagia, but some have indicated no correlation between the two. Such contradictory findings may have been influenced by small sample sizes and potential confounders. In this Mendelian randomization (MR) analysis, we genetically estimated a causal relationship between cognitive impairment and dysphagia.

METHODS

The study included a large meta-analysis of genome-wide association studies (GWAS) of cognitive impairment in 269,867 individuals of European ancestry and pooled data from a GWAS of dysphagia in 165,765 individuals of European ancestry (cases 3497, controls 161,968). We then used five different complementary MR methods, including IVW, MR-Egger, MR-RAPS, weighted median, and weighted mean, to estimate causality between cognitive impairment and dysphagia and finally also assessed heterogeneity and horizontal pleiotropy by extensive sensitivity tests.

RESULTS

No evidence of heterogeneity in the effect of instrumental variables was found in Cochran's Q test; therefore, a fixed effects model was used. IVW analysis (OR: 1.206, 95% CI: [1.041, 1.371], p = 0.00508) found that cognitive impairment was associated with an increased risk of dysphagia and that there was a causal association between the two. Also, the weighted median (OR: 1.248, 95% CI: [1.012, 1.484], p = 0.0253), weighted mode (OR: 1.216, 95% CI: [1.043, 1.389], p = 0.0412), and MR-RAPS (OR: 1.225, 95% CI: [1.069, 1.381], p = 0.00627) validated the conclusions. Furthermore, extensive sensitivity analyses found no evidence of heterogeneity or horizontal pleiotropy, confirming the reliability of this MR result.

CONCLUSION

Our MR study demonstrated a causal effect of cognitive impairment on dysphagia from a genetic perspective, suggesting that individuals with a history of cognitive impairment require specific clinical attention to prevent the development of dysphagia.

The Oropharyngeal Dysphagia Screening Test for Patients and Professionals: Validation in Cognitive Impairment and in Severe Mental Illness

Dysphagia is a symptom that appears with high prevalence in persons diagnosed with dementia, intellectual disability, or severe mental illness. Risk of aspiration pneumonia or even death is very high in these populations. However, screening for dysphagia risk in these patients is complicated by the fact that most of them suffer from cognitive impairments and behavioral manifestations that hinder the assessment process using the existing screening tests. The aim of this study was to validate the Oropharyngeal Dysphagia Screening Test for Patients and Professionals, in patients with cognitive impairment (dementia/intellectual disability) or with severe mental illness (schizophrenia and other psychotic disorders, bipolar disorder, or major depressive disorder). For this purpose, 148 institutionalized patients were evaluated by professionals responsible for their food intake. The Oropharyngeal Dysphagia Screening Test for Patients and Professionals was used to assess its validity in screening for oropharyngeal dysphagia in patients with cognitive impairments and in patients with severe mental illness. Also, the Eating Assessment Tool-10 and the Swallowing Disturbance Questionnaire were used for convergent reliability procedures. Four comparison groups were established: patients with cognitive impairment with and without oropharyngeal dysphagia, and patients with severe mental illness with and without oropharyngeal dysphagia. Results from the Oropharyngeal Dysphagia Screening Test for Patients and Professionals adequately distinguished between groups with and without dysphagia, in addition to presenting adequate levels of convergent validity and reliability. These results were obtained from other-reports (professionals responsible for patients' food intake), using a simple, quickly applied test that does not require the use of food in patients with an altered cognitive state or with severe mental illness. With this study we expand the validity of the Oropharyngeal Dysphagia Screening Test for Patients and Professionals in populations with severe cognitive deficits and mental illness in which there is a great deficiency of oropharyngeal dysphagia screening instruments.

Critical Review of Ketogenic Diet Throughout the Cancer Continuum for Neuroglioma: Insights from a Medical Nutrition Therapy (MNT) Perspective

PURPOSE OF REVIEW: A Ketogenic diet (KD; a diet comprised of 75% fat, 20% protein and 5% carbohydrates) has gained much popularity in recent years, especially regarding neurogliomas (or "gliomas"). This review critically assesses literature on the application of KD throughout the cancer continuum from a Medical Nutrition Therapy (MNT) perspective. RECENT FINDINGS: 2021 revised classification standards for Central Nervous System (CNS) tumors are available. Despite research on KD and CNS tumors increasing, the role and benefits of MNT to augment side effects of traditional treatment and KD throughout the cancer continuum remain unclear. Glioma cancer survivors may benefit from a KD. It is a challenging, yet feasible non-pharmacological adjuvant approach. More research is needed regarding KD for prevention and post-treatment of glioma. Standard guidelines regarding macronutrient composition of KD for glioma are warranted. The need and benefits of nutritional guidance provided by a Registered Dietitian Nutritionist (RD or RDNs) during adherence to KD are understated.

Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels

OBJECTIVE

This study aimed to investigate the textural characteristics of foods preferred by elderly Chinese individuals and their suitability based on the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The goal was to provide objective data to support the development of safe and nutritious diets tailored to the swallowing abilities of the elderly.

METHODS

A cross-sectional observational study was conducted, using web-scraping technology to identify 26 commonly preferred food ingredients among elderly individuals across seven regions of China. These foods were prepared and evaluated according to IDDSI levels 0-7. Texture analysis was performed to measure hardness, cohesiveness, and adhesiveness, with statistical tests including chi-square analysis and multiple linear regression used to explore the relationships between these textural properties and IDDSI levels.

RESULTS

As IDDSI levels increased, the hardness of various food categories generally showed an upward trend, with significant increases observed in fruits, vegetables, grains, and tubers at IDDSI levels 6-7 (p≤0.05). Cohesiveness varied without a clear linear trend, showing significant changes at specific IDDSI levels for meats, grains, and tubers (p≤0.05). Adhesiveness initially increased and then decreased across the IDDSI spectrum, with the most significant fluctuations occurring in mixed beans, fruits, and grains at levels 5-7 (p≤0.05). Regression analysis revealed that cohesiveness had the most substantial impact on IDDSI levels (coefficient = -5.224, p≤0.05), followed by adhesiveness (coefficient = -0.021, p≤0.05), and hardness (coefficient = 0.002, p≤0.05).

CONCLUSION

The findings underscore the importance of considering the textural properties of foods when designing diets for elderly individuals with dysphagia. The study provides empirical evidence supporting the IDDSI framework and offers a predictive model that can assist in the development of customized diets, ensuring both safety and nutritional adequacy. Future research should focus on refining food preparation methods to better meet the specific needs of this population.

A prospective study of diagnostic testing and hospital charges after brief resolved unexplained event

OBJECTIVES

To evaluate diagnostic testing frequency/yield and determine drivers of hospital charges in a prospective cohort of infants with brief resolved unexplained event (BRUE) to test the hypothesis that length of stay (LOS), low-yield diagnostic testing, and repeat hospital visits increase costs.

METHODS

We conducted a prospective cohort study of infants admitted after BRUE to determine how clinical practice impacts the cost of care. Charge data from our institution's billing records database included room and board, diagnostics, medications, and professional fees for index hospitalizations and 6-month follow-ups. Charts were reviewed for clinical data, testing results, and repeat hospitalizations. Parent-reported symptoms and management changes were obtained by questionnaires. Multivariable analyses with linear regression were conducted to determine risk factors for hospitalization charges and total charges including hospitalization and 6-month follow-up.

RESULTS

The cohort included 155 subjects with median index hospitalization charges of $11,256 and total charges of $15,675. Overall, 76% had persistent BRUE symptoms and 15% repeat hospitalization; 34% were treated with acid suppression. Only 9.7% of the tests performed provided a potential diagnosis, but the videofluoroscopic swallow study (VFSS) had the highest yield with 70% abnormal. On multivariable analysis, LOS, VFSS, flexible laryngoscopy, electroencephalogram, and repeat hospital visits were all associated with increased charges (fold change: 142%-354%).

CONCLUSIONS

Hospitalization and follow-up care are costly after BRUE. Potentially modifiable drivers of charges include test number, LOS, and repeat hospital visits. Most testing is low-yield, but timely performance of VFSS may allow for cost-effective and appropriate treatment of oropharyngeal dysphagia and prevention of persistent symptoms. Gastroenterologists are frequently involved in caring for these children and are uniquely positioned to help guide testing and treatment related to gastroesophageal reflux disease and oropharyngeal dysphagia.

Volume-viscosity swallow test to facilitate individualized dietary modifications for dysphagia following intracerebral hemorrhage

PURPOSE

This study examined the effects of individualized dietary modifications based on the volume-viscosity swallow test (V-VST) on functional oral intake, incidence of pneumonia, and swallowing-related quality of life in individuals with intracerebral hemorrhage.

METHODS

One hundred and seven participants with signs of dysphagia in the acute and early subacute phases of stroke following intracerebral hemorrhage were randomly assigned into an experimental group for individualized dietary modifications based on V-VST plus routine standard care (n = 53), and a control group for routine care alone (n = 54). Incidence of pneumonia, functional oral intake scale (FOIS) ratings and Eating Assessment Tool (EAT-10) scores before and after intervention were evaluated.

RESULTS

A significantly lower incidence of pneumonia was found in the experimental group than in the control group (p < 0.05). Significant group differences were found in functional oral intake and in quality of life, with significantly higher FOIS ratings and significantly lower EAT-10 scores in the experimental group post-intervention (p < 0.001).

CONCLUSION

These findings suggested that despite being a noninstrumental screening tool, V-VST could facilitate individualized dietary modifications and could be an effective clinical option for reducing the risk of pneumonia, improving functional oral intake and enhancing quality of life in individuals with dysphagia following intracerebral hemorrhage. Future studies should explore how dietary modifications could be more precisely implemented based on the International Dysphagia Diet Standardization Initiative framework.

Surface Electromyographic Activities of Submental and Infrahyoid Muscles: Comparisons Based on Residue, Penetration and Aspiration

BACKGROUND

Surface electromyography (sEMG) has been used in a wide range of studies conducted in the field of dysphagia.

OBJECTIVES

The main aim of this case-control study is to obtain how submental and infrahyoid sEMG signals differ based on residue, penetration and aspiration.

METHODS

A total of 100 participants (50 patients with suspected dysphagia and 50 healthy controls) were enrolled in the present study. Participants with suspected dysphagia underwent a detailed fibreoptic endoscopic evaluation of swallowing (FEES) to observe the efficiency and safety of swallowing using the Yale Pharyngeal Residue Severity Rating Scale (YPRSRS) and the Penetration-Aspiration Scale (PAS), respectively. Afterward, sEMG parameters, including submental muscle activity duration (SMM-AD), infrahyoid muscle activity duration (IM-AD), amplitude of submental muscles (A-SMM) and amplitude of infrahyoid muscles (A-IM) were obtained during three consecutive dry swallows from all study cohorts.

RESULTS

There were significantly higher SMM-AD values in patients with a YPRSRS score of 1-2 and a YPRSRS score of 3-5 for residue in vallecula compared to the controls (p < 0.001 and p = 0.001, respectively). Both subgroups of patients with a YPRSRS score of 1-2 and a YPRSRS score of 3-5 for residue in piriforms showed significantly higher SMM-AD values compared to the controls (p < 0.001 and p = 0.048, respectively). The same prolongation of SMM-AD was also evident for the patients with airway invasion (penetration or aspiration) compared to the controls (p = 0.042 and p < 0.001, respectively). The other measured sEMG parameters (IM-AD, A-SMM and A-IM) did not differ significantly based on FEES outcomes (p > 0.05).

CONCLUSION

Since the availability of instrumental swallowing assessment methods in clinical practice is quite challenging, specific sEMG parameters may be useful to predict possible residue, penetration, or aspiration events in patients with dysphagia. SMM-AD can be considered as a first-line assessment parameter for possible residue, penetration, and aspiration events before referring patients for further instrumental methods.

Effect of Thickened Fluids on Swallowing Function in Oropharyngeal Dysphagia: Impact of Shear Rheology and Disorder Subtype

INTRODUCTION

Fluid thickeners used in the management of oropharyngeal dysphagia exhibit non-Newtonian shear-thinning rheology, impacting their viscosity during deglutition. This study investigated how the rheological properties of thickened fluids affect pharyngeal swallowing parameters in patients with oropharyngeal motor disorders diagnosed by pharyngeal high-resolution manometry impedance (P-HRM-I).

METHODS

Seventy-two patients (18-89 years) referred for P-HRM-I were diagnostically assessed with a 10 mL thin bolus. In 57 of the patients, 10 mL swallows of two moderately thick formulations-xanthan gum (XG) and sodium carboxymethylcellulose gum (CMC)-were also tested. The XG and CMC fluids had equivalent empirical thickness but different viscosity at pharyngeal phase shear rates: XG 87 mPa.s (83-91) versus CMC mean 157 mPa.s (148-164) at 300 s-1. Standard metrics of pharyngeal and upper esophageal sphincter (UES) function were derived from P-HRM-I recordings and analyzed to characterize patients into one of four disorder subtypes: (i) No Disorder, (ii) UES Disorder, (iii) Pharyngeal Disorder, and (iv) Combination UES/Pharyngeal Disorder. Impedance recordings also assessed pharyngeal bolus transit.

RESULTS

Patients with a Combination UES/Pharyngeal Disorder were most likely to have abnormal bolus transit (82%, p < 0.001). Increasing bolus viscosity significantly influenced UES residual pressure, UES opening area, and post-swallow residue. Patients with UES Disorder exhibited pronounced increases in UES residual pressure with CMC compared to XG. Pharyngeal contractility was unaffected by viscosity changes. Post-swallow residue increased with CMC, particularly in patients with a Combination Disorder. Case-by-case analysis revealed individual variability in response to the different viscosities.

CONCLUSION

The rheological properties of thickened fluids significantly affect swallowing function, with these effects dependent upon the disorder subtype.

A New Instrument to Define Parental Fear Regarding Feeding Their Children: A Reliability and Validity Study

This study aimed to develop the 'Fear of Feeding My Child- A Parental Report (FF-PR)', which measures the parental fear of feeding their children, and to determine its reliability and validity. The study consists of the developmental phase and reported the content validity, internal consistency, test-retest reliability, construct, criterion, and discriminant validity. The study included two groups; 'Group I (N = 90)' who had a neurological disorder and their parents, and 'Group II (N = 60)' who were typically developing children without any feeding and swallowing problems and their parents. Limited literature review, clinical experience, and parental interviews have been used in creating the item pool. A panel of 7 experts assessed the content validity in two Delphi rounds. Cronbach's α measured the internal consistency of each item. The test-retest reliability was determined using the FF-PR scores given by the parents in Group I one week apart. Confirmatory factor analysis was used to measure the construct validity. The Nordic Orofacial Screening Test (NOT-S), Dysphagia Disorder Survey (DDS), and the Turkish version of the Feeding-Swallowing Impact Survey (T-FS-IS) were used for the criterion validity of the FF-PR. The discriminant validity of the FF-PR was determined by comparing the FF-PR scores of the groups and using the receiver-operating characteristic (ROC) curve. The content validity index was 0.92. The Cronbach's α was found to be high (test: 0.966, retest: 0.969). The FF-PR had an excellent chi-square fit (χ2/df = 123.075/127 p = 0.582) and according to the fit indices; the FF-PR was found to have a good fit. There was a low-moderate correlation between FF-PR and NOT-S (r = 0.335 - 0.462, p < 0.001) and DDS (r = 0.461 - 0.535, p < 0.001) and a moderate-high correlation between FF-PR and T-FS-IS (r = 0.501 - 0.807, p < 0.001). The FF-PR total and subscale scores were higher in Group I than in Group II. In conclusion, the FF-PR scale is a valid and reliable tool for measuring parental fear about feeding their child.

Effectiveness of diet modification on dietary nutrient intake, aspiration, and fluid intake for adults with dysphagia: a meta-analysis of randomized controlled trials

OBJECTIVES

To determine and explore the effectiveness of diet modification on dietary nutrient intake, aspiration, and fluid intake in adults with dysphagia.

PARTICIPANTS

Adults with dysphagia.

DESIGN

A meta-analysis of randomized controlled trials (RCTs).

METHODS

We conducted a comprehensive literature search in EMBASE, Cochrane Library, Ovid-Medline, CINAHL, Web of Science, PubMed, and reference lists until November 2023. Quality of the included studies was assessed by the Cochrane Risk of Bias Assessment tool 2.0. Data analysis was performed using Comprehensive Meta-analysis 3.0 for pooled Hedges' g and odds ratios (ORs) with corresponding confidence interval (CI) adopting a random-effects model. A X2- based test using Cochran's Q (P < 0.10) and I2 statistics evaluated heterogeneity.

RESULTS

In total, 16 RCTs from among 3,854 studies retrieved from the literature search with 1812 adults with dysphagia were included in this meta-analysis. Texture-modified diets revealed a significant small effect on increasing energy intake (g: 0.37, 95% CI = 0.05-0.68) and a medium effect on increasing protein intake (g: 0.56, 95% CI = 0.13-0.99). Thickened fluids revealed a significantly reduced risk of aspiration (OR: 0.59, 95% CI = 0.44-0.79), and thickened fluids combined with water protocol revealed a significant large effect on increasing fluid intake (g: 3.96, 95% C = 0.75-7.16).

CONCLUSIONS

The findings of this meta-analysis demonstrated that texture-modified diets increase dietary intake of energy and protein for adults with dysphagia. In addition, thickened fluids reduced the risk of aspiration while thickened fluids combined with water protocol increased fluid intake in adults with dysphagia.

Postextubation Dysphagia Among Patients With COVID-19: Results of Instrumental Swallow Studies and Clinical Swallow Evaluations

PURPOSE

Research has shown that prolonged endotracheal intubation can increase risk of aspiration following extubation. This study examined the relationship between swallowing and intubation among patients with COVID-19. We investigated the association between the duration of intubation and time until an oral diet was safely initiated and the correlation between the length of intubation and reduced sensation with aspiration as seen on flexible endoscopic evaluation of swallowing (FEES)/videofluoroscopic swallowing study (VFSS).

METHOD

This study is a retrospective analysis of all intubated patients admitted with the primary diagnosis of COVID-19 between April 2020 and March 2021 who received an inpatient speech-language pathology consultation. We utilized univariate linear regressions to investigate the dose-response relationship between duration of intubation and time until cleared for oral diet post-extubation. Dysphagia outcomes were analyzed, including results from 39 instrumental evaluations (VFSS and FEES).

RESULTS

During this 1-year period, 94 extubated patients were examined by a speech-language pathologist (SLP). We observed a near-exponential increase in the days until cleared for oral diet from 3% versus 69% when intubated for 10-16 days versus 17-34 days, respectively. Second, 39 patients received a VFSS/FEES evaluation. Of those who aspirated on an instrumental swallow study, there was a 78% rate of silent aspiration.

CONCLUSIONS

Prolonged intubation has a near exponential dose-response on the time until a patient becomes cleared for an oral diet after extubation. Prolonged intubation also increases the rate of aspiration observed on VFSS/FEES evaluations. Thus, SLP evaluation of oropharyngeal swallow physiology is important to minimize complications and improve patient outcomes.

SUPPLEMENTAL MATERIAL

https://doi.org/10.23641/asha.28165631.

Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management

Modifying food texture is a valuable approach to enhancing the quality of life for patients with dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet not only improves protein intake but also promotes safer swallowing. However, the properties of thickened SPLS are crucial for safe swallowing, may vary depending on the conformation of the thickened polysaccharides used. In this study, SPLS with different levels of thickening were prepared using xanthan gum, pectin and guar gum. The influence of polysaccharide conformation on the rheological (shear and extensional) and tribological properties of thickened SPLS was investigated. The results revealed that xanthan gum-thickened SPLS exhibiting the highest shear viscosity (110.073 Pa.s) and extensional viscosity (7.405 Pa.s), which increased with polysaccharide concentration. Meanwhile, xanthan gum possessed the strongest lubricating properties. These results shed light on the development of plant protein-based solutions for dysphagia management.

Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products

The aim of this study was to develop a chilled, texture-modified salmon product for dysphagia patients, enriched with dairy and fish hydrolysate proteins. The challenge was to create a product with appealing sensory qualities and texture that meets level 5 (minced & moist) of the IDDSI framework. Atlantic salmon (Salmo salar) was heat-treated (95 °C/15 min), blended, and reconstructed by adding texture modifiers, casein and whey protein, and enzymatically derived fish hydrolysate. The products were packaged in oxygen-free plastic trays, heat-treated to a core temperature of 95 °C for 15 min, chilled and stored at 4 °C for 29 days and analyzed for microbiology, instrumental texture, and sensory properties. The texture analyses showed that products with fish protein hydrolysate were softer than those only with casein and whey protein, a result also confirmed by the IDDSI fork pressure test. Quantitative descriptive analysis of salmon products revealed significant differences (p < 0.05) in sensory attributes within flavour (fish flavour), and texture (softness and adhesiveness) but there was no significant change in bitterness. The shelf-life study at 4 °C showed good microbiological quality of the product, and safety after 29 days with appealing sensory and textural properties, i.e., a product at IDDSI level 5 for age care facilities and commercial production was obtained.

Correlation between pharyngeal residue and penetration/aspiration in post-stroke individuals

PURPOSE

To analyze the correlation between pharyngeal residue and penetration/aspiration in post-stroke individuals.

METHODS

Cross-sectional, descriptive, retrospective, clinical study with 157 post-stroke individuals, 71 females and 86 males, aged 26 to 92 years (mean age: 67.2 years), all diagnosed by neurological assessment and imaging exams (computed tomography or magnetic resonance imaging), who underwent fiberoptic endoscopic evaluation of swallowing (FEES) in a rehabilitation center. They were served 5 mL of moderately thick liquid (level 3 in the International Dysphagia Diet Standardization Initiative [IDDSI]) in a spoon three times. Two expert raters in dysphagia assessed them with the Yale Pharyngeal Residue Severity Rating Scale (YPRSRS) and Penetration Aspiration Scale (PAS). Their interrater sensitivity agreement was analyzed with the Kappa test, and Spearman's rank correlation (r) verified the correlation between pharyngeal residue and the PAS and calculated the effect size (r2).

RESULTS

YPRSRS in vallecula was positively correlated with PAS (r = 0.43; r2 = 0.18; p ≤ 0.000); YPRSRS in pyriform sinus, with PAS (r = 0.54; r2 = 0.29; p ≤ 0.000); and YPRSRS in both vallecula/pyriform sinus with PAS (r = 0.57; r2 = 0.32; p ≤ 0.000).

CONCLUSION

The severity of pharyngeal residue in post-stroke individuals with dysphagia is correlated with the level of penetration-aspiration.

Comprehensive review of dysphagia and technological advances in dysphagia food

As the global population ages, dysphagia is becoming increasingly common among the elderly, posing serious risks such as choking, aspiration pneumonia, and even death. Leveraging advanced technologies to develop specialized food products for those with dysphagia not only serves the economic interests of the elderly food market but also significantly enhances the nutritional health and social satisfaction of this demographic. This review examines the causes and early symptoms of dysphagia, the development of texture-modified foods (TMFs), and the relevant regulations and standards. It also addresses the key factors influencing the swallowing of foods, focusing on rheology and tribology. Most texture-modified foods currently available do not provide an enjoyable eating experience for the elderly or those with dysphagia. The integration of artificial intelligence (AI) and mathematical modeling with food additive manufacturing technology appears promising for improving foods designed for the elderly and those with dysphagia. This paper highlights the critical benefits and potential applications of AI, mathematical modeling, and food additive manufacturing in creating dysphagia-friendly foods and provides a conceptual system for designing diets based on AI for dysphagic foods. AI and mathematical model-based food processing technology enable the food industry to achieve digitalization and large-scale customization, potentially revolutionizing the approach to dietary management in dysphagia.

The Impact of Bolus Rheology on Physiological Swallowing Parameters Derived by Pharyngeal High-Resolution Manometry Impedance

BACKGROUND

The shear rheology of ingested fluids influences their pharyngo-esophageal transit during deglutition. Thus, swallowed fluids elicit differing physiological responses due to their shear-thinning profile.

METHODS

Two hydrocolloid fluids, xanthan gum (XG) and sodium carboxymethylcellulose gum (CMC), were compared in 10 healthy adults (mean age 39 years). Manometry swallowing assessments were performed using an 8-French catheter. Swallows were analyzed using the Swallow Gateway web application (www.swallowgateway.com). Grouped data were analyzed by a mixed statistical model. The coefficient of determination (r2) assessed the relationship between measures and bolus viscosity (SI units, mPa.s) at shear rates of 1-1000 s-1.

KEY RESULTS

Rheology confirmed that the thickened fluids had similar viscosities at 50 s-1 shear rate (XG IDDSI Level-1, 2, and 3 respectively, 74.3, 161.2, and 399.6 mPa.s vs. CMC Level-1, 2, and 3 respectively 78.0, 176.5, and 429.2 mPa.s). However, at 300 s-1 shear, CMC-thickened fluids exhibited approximately double the viscosity (XG Level-1, 2, and 3 respectively 19.5, 34.4, and 84.8 mPa.s vs. CMC Level-1, 2, and 3 respectively, 41.3, 80.8, and 160.2 mPa.s). In vivo swallows of CMC, when compared to XG, showed evidence of greater flow resistance, such as increased intrabolus pressure (p < 0.01) and UES Integrated Relaxation Pressure (UESIRP, p < 0.01) and shorter UES Relaxation Time (p < 0.05) and Bolus Presence Time (p < 0.001). The apparent fluid viscosity (mPa.s) correlated most significantly with increasing UESIRP (r2 0.69 at 50 s-1 and r2 0.97 at 300 s-1, p < 0.05).

CONCLUSION

Fluids with divergent shear viscosities demonstrated differences in pharyngeal function. These physiological responses were linked to the shear viscosity and not the IDDSI level.

Editorial for the Special Issue: Geriatric Nursing Nutrition

Malnutrition, a significant risk factor for mortality and morbidity in the elderly, poses a huge threat in the geriatric population, showing a high prevalence, especially in people affected by chronic non-communicable age-related diseases [...].

Back to the Bottle: Comparison of Palatoplasty Outcomes Before and After Systematic Changes to Postoperative Precaution Protocols

MAIN OBJECTIVE

To analyze postoperative palatoplasty outcomes before and after systemic protocol changes to preferred bottle and arm immobilizer use after surgery.

DESIGN

Retrospective, cohort study.

SETTING

Urban, academic, tertiary medical center in New York City, NY.

PARTICIPANTS

Eighty-four patients who underwent primary palatoplasty and met inclusion criteria during 1 of 2 treatment periods, 2016 to 2017 (group A, n = 45) and 2019 to 2020 (group B, n = 39).

INTERVENTIONS

Protocols were amended over the 2018 calendar year to allow for utilization of the baby's preferred bottle (vs alternative feeding methods) and hand socks (vs arm immobilizers) in the immediate postoperative period. Data was extrapolated from electronic medical records to compare surgical outcomes.

MAIN OUTCOME MEASURES

Postoperative wound complications (fistula and dehiscence) that did not resolve within 1 month, length of stay (hours), and 30-day re-admission. Nonparametric Mann-Whitney U tests and Fisher's Exact test were utilized for statistical analysis.

RESULTS

There were no statistically significant differences between sex, age at surgery, Veau classification, or hard and soft palate surgical repair technique. Group A had a wound complication rate of 8.7% (n = 4) versus a 2.6% rate (n = 1) for group B. No patients were re-admitted to the hospital from either group. There were no statistically significant differences between groups regarding length of stay (P = .528) or wound complication (P = .366).

CONCLUSIONS

The findings from this study suggest relaxing postoperative protocols following palatoplasty to allow immediate bottle feedings and unrestricted arm use may be safe without compromise to surgical outcomes.

[Pneumonia due to silent aspiration: a diagnostic and therapeutic challenge]

Aspiration pneumonia (AP) may present as gross aspiration of large gastric contents or as a consequence of silent aspiration of contaminated oropharyngeal secretions.AP due to silent aspiration is caused by dysphagia and, in some instances, impaired cough reflex. Factors favouring the development of pneumonia include advanced age as well as severe comorbidity and impaired functional status.Therefore, silent aspiration is a frequent etiology of community-acquired pneumonia in aged patients but also of nosocomial pneumonia. Recurrent pneumonia should always prompt the consideration of AP.Treatment of acute AP should include not only the use of antimicrobial agents but also chest physiotherapy and airway clearance techniques. In addition, all patients with silent aspiration and AP should be subject to an investigation of swallowing function and, in the presence of dysphagia, also receive treatment for this condition. This includes methods of restitution, compensation and adaptation of impaired swallowing function.

ESSD-ESGAR best practice position statements on the technical performance of videofluoroscopic swallowing studies in adult patients with swallowing disorders

OBJECTIVES

Videofluoroscopic swallowing studies (VFSS) remain the gold standard for the instrumental assessment of oropharyngeal swallowing disorders alongside flexible endoscopic evaluation of swallowing (FEES), requiring a high standard of quality and correct implementation. The current best practice position statements aim to guide the clinical practice of VFSS in individuals experiencing swallowing disorders.

MATERIALS AND METHODS

An international expert consensus panel with expertise in oropharyngeal dysphagia, comprised of radiologists, speech-language therapists, otolaryngologists, and other professionals in the field, convened by the European Society of Swallowing Disorders (ESSD) and the European Society of Gastrointestinal and Abdominal Radiology (ESGAR), developed best practice position statements. They were established using an online Delphi methodology involving an online panel discussion and item preparation and three consecutive rounds. Consensus was reached when ≥ 80% of the participants agreed on a specific recommendation.

RESULTS

Eighteen best practice position statements were formulated, thereby establishing standard recommendations on the technical performance of VFSS. They cover VFSS planning, correct implementation, documentation, radiation protection, equipment and maintenance, and education and training.

CONCLUSION

These position statements summarise the panel's deliberations and recommendations in performing VFSS, representing the agreed consensus of experts from ESSD and ESGAR. They provide a structured framework for optimising and standardising the performance of VFSS in patients with swallowing disorders.

KEY POINTS

Question Significant regional and national differences in clinical practice when performing VFSS highlight the need for interdisciplinary recommendations to optimise patient care. Findings Eighteen statements were developed by representatives of the ESSD and the ESGAR. Clinical relevance These best practice position statements on the technical performance of VFSS may serve as a basis for standardising the procedure and ensuring high-quality service.

New developments in the application of artificial intelligence to laryngology

PURPOSE OF REVIEW

The purpose of this review is to summarize the existing literature on artificial intelligence technology utilization in laryngology, highlighting recent advances and current barriers to implementation.

RECENT FINDINGS

The volume of publications studying applications of artificial intelligence in laryngology has rapidly increased, demonstrating a strong interest in utilizing this technology. Vocal biomarkers for disease screening, deep learning analysis of videolaryngoscopy for lesion identification, and auto-segmentation of videofluoroscopy for detection of aspiration are a few of the new ways in which artificial intelligence is poised to transform clinical care in laryngology. Increasing collaboration is ongoing to establish guidelines and standards for the field to ensure generalizability.

SUMMARY

Artificial intelligence tools have the potential to greatly advance laryngology care by creating novel screening methods, improving how data-heavy diagnostics of laryngology are analyzed, and standardizing outcome measures. However, physician and patient trust in artificial intelligence must improve for the technology to be successfully implemented. Additionally, most existing studies lack large and diverse datasets, external validation, and consistent ground-truth references necessary to produce generalizable results. Collaborative, large-scale studies will fuel technological innovation and bring artificial intelligence to the forefront of patient care in laryngology.

Fiberoptic endoscopic evaluation of swallowing (FEES) in children with spinal muscular atrophy type 1: feasibility, swallowing safety and efficacy, and dysphagia phenotype

PURPOSE

Although dysphagia is a common symptom among patients with Spinal Muscular Atrophy Type 1 (SMA1), scant data exist on the application of Fiberoptic Endoscopic Evaluation of Swallowing (FEES) in this population. The aim was to analyze FEES feasibility, swallow safety and efficacy, dysphagia phenotype, and agreement with VideoFluoroscopic Swallow Study (VFSS) in children with symptomatic, medication-treated SMA1 and oral feeding.

METHODS

10 children with SMA1 underwent FEES. Six patients had also a VFSS. Two clinicians independently rated FEES and VFSS videos. Swallowing safety was assessed using the Penetration-Aspiration scale (PAS). Dysphagia phenotypes were defined according to the classification defined by Warnecke et al. Swallowing efficacy was evaluated with the Yale Pharyngeal Residue Severity Rating Scale (YPRSRS) in FEES, whereas pharyngeal residue was rated as present or absent in VFSS.

RESULTS

FEES was performed in all children without complications. Four children tolerated bolus trials during FEES, in 4 children swallowing characteristics were inferred based on post-swallow residues, while 2 children refused to eat and only saliva management was assessed. The dysphagia phenotype of predominance of residue in the piriform sinuses was documented in 7/8 children. The PAS score was < 3 in 3 children and > 5 in one child. Swallowing efficacy was impaired in 8/8 children. VFSS showed complete agreement with FEES.

CONCLUSIONS

FEES is a feasible examination in children with SMA1. Swallowing safety and efficacy are impaired in nearly all patients with strong agreement between FEES and VFSS. Dysphagia is characterized by the predominance of residue in the piriform sinus.

Enhancing Cough Motor Learning in Parkinson's Disease Through Variable Practice During Skill Training

BACKGROUND

When re-learning a motor skill, practicing a variety of treatment targets promotes error processing and the exploration of motor control strategies, which initially disrupts accuracy during training (motor performance), but ultimately enhances generalization, retention, and transfer (motor learning). Cough skill training (CST) is feasible and efficacious to improve cough strength; however, previous studies have used the same practice target during training.

OBJECTIVES

Our goal was to examine the impact of CST with variable practice on motor performance, motor learning, and respiratory system adaptations.

METHOD

The study was a prospective three-visit single group design. Twenty individuals with Parkinson's disease (PD) and concomitant dysphagia and dystussia completed two sessions of CST involving three randomized practice targets. Cough, lung volume, and airway clearance outcomes were assessed before and after treatment sessions with long-term retention evaluated after 1 month.

RESULTS

Peak expiratory flow rate improved after CST with variable practice for voluntary single (β = 0.35 L/s) and sequential (β = 0.22 L/s) cough, which were maintained after 1 month without treatment. The ability to expel material from the upper airway demonstrated a small magnitude of improvement (β = -1.87%). During CST, participants altered lung volume based on the treatment target and lung volume decreased during reflex cough after completing CST.

CONCLUSIONS

Individuals with PD demonstrated improvements in several aspects of motor learning after two sessions of CST with variable practice. Increasing lung volume may not be an implicit strategy to upregulate voluntary cough strength in this treatment paradigm. The findings support the need for larger investigations exploring the potential benefits of this CST approach.

Prevalence of Dysphagia and Risk of Malnutrition in Elderly Living in Nursing Homes

Swallowing difficulties commonly co-occur with malnutrition in the elderly. However, there is no consensus on which assessment tools to use, and thus reported prevalence varies. The aim of this study was to survey the prevalence of dysphagia and risk of malnutrition in elderly people in nursing homes, evaluate the possible associations between swallowing function and malnutrition and survey whether there were associations between self-perceived function and the results of a screening of dysphagia. A total of 35 residents (aged 67-100 years old) without serious cognitive impairment in the general wards of two nursing homes in Gothenburg were investigated. Swallowing ability was assessed with the Gugging Swallowing Screen (GUSS) test, self-rated swallowing ability with the 4QT and the Swedish Eating Assessment Tool-10 (S-EAT-10) and risk of malnutrition with the Minimal Eating Observation and Nutrition Form-Version 2 (MEONF-II). Eleven participants (31.4%) exhibited dysphagia according to the GUSS and 10 participants (29.4%) showed moderate or high risk of malnutrition. In total 16 (46%) participants reported abnormal swallowing on 4QT and 14 (40%) participants reported abnormal swallowing on S-EAT-10. However, less than half of these had dysphagia according to the GUSS. No association was found between swallowing ability measured by the GUSS and risk of malnutrition, although a tendency towards a weak association was noted, or self-rated swallowing ability measured by the 4QT and S-EAT-10. The study found that approximately one-third of the tested participants presented with signs of dysphagia as measured with the screening instrument GUSS, even though only a few were known to have any difficulties prior to testing. This highlights that dysphagia is probably more prevalent than patients themselves and caregivers are aware of, thus, screening is of importance, to enable safer nutritional intake.

Dysphagia in COVID-19 Patients on Extracorporeal Membrane Oxygenation

Patients on extracorporeal membrane oxygenation (ECMO) are infrequently nourished via oral feeding due to aspiration risks. Patients with COVID-19 and on ECMO represent a subpopulation that has additional factors that may affect their swallow function. This study aimed to describe the swallow function and ability to maintain oral feeding in patients with COVID-19 while on ECMO. A retrospective study of patients with COVID-19 who started veno-venous ECMO at the beginning of the COVID-19 pandemic (March 2020 and August 2020) was conducted at a tertiary care hospital. Clinical swallow evaluations and videofluoroscopic swallow studies (VFSS) were analyzed using standardized measurement scales. Pearson's correlation coefficient (r) identified relationships between ECMO and swallowing function at different time points. 19 patients were included; all underwent clinical swallow evaluation and 4 underwent VFSS while on ECMO. Mean age was 43.2 years (standard deviation: 9.2), mean duration of ECMO was 65.7 days (58.7), and mean duration of intubation was 14.4 days (8.6). All patients were able to undergo swallow function evaluation, regain swallow function, and resume oral feeding while cannulated. Duration of ECMO and time to feeding tube removal was positively correlated (r = 0.747, p < 0.001) with patients demonstrating less functional swallowing independence and requiring a more modified diet upon oral diet initiation. Clinical swallow evaluation and videofluoroscopic swallowing evaluation are possible for COVID-19 patients actively on ECMO. Patient swallow function can improve, and oral diet can be achieved while on ECMO, demonstrating benefit of SLP surveillance and swallowing assessment prior to ECMO decannulation.

eTWST: An Extension to the Timed Water Swallow Test for Increased Dysphagia Screening Accuracy

We aimed to fine-tuning the Timed Water Swallow Test (TWST) screening procedure to provide the most reliable prediction of the Flexible Endoscopic Evaluation of Swallowing (FEES) assessment outcomes, with age, sex, and the presence of clinical signs of dysphagia being considered in the assessment. Participants were healthy people and patients with suspected dysphagia. TWST performance and participants' reported dysphagia symptoms were assessed in terms of their utility in predicting the outcome of a FEES assessment the same day. The FEES assessors were blinded to the nature of the TWST performance. The water swallowing capacity levels and clinical observations during a screening performance that were indicative of dysphagia/no symptoms in FEES were determined. Convergent validity was assessed as the agreement with the Functional Oral Intake Scale (FOIS) in the FEES assessment. TWST predicted FEES findings (aspiration and dysphagia) with a sensitivity of 72 and 45% and a specificity of 75% and 80%, respectively. Extended analysis of the TWST procedure (eTWST) identified aspiration (sensitivity = 92%, specificity = 62%) and dysphagia (sensitivity = 70%, and specificity = 72%) more accurately and showed a high correlation with FOIS (ɸ = 0.37). Excellent inter-rater reliability was further observed (Kw = 0.83). The extended evaluation of TWST performance has superior criterion validity to that of TWST. eTWST displayed high convergent validity and excellent interrater reliability. We therefore believe that eTWST can be highly relevant for clinical dysphagia screening.

Dysphagia-Specific Instrument Based on Item Response Theory and International Classification of Functioning, Disability and Health

This study aimed to identify functional challenges faced by individuals with non-esophageal dysphagia and to offer a tool for quantitatively evaluating the person abilities within the framework of the International Classification of Functioning, Disability and Health (ICF). Additionally, this study attempted to differentiate the personal abilities of individuals with dysphagia and hierarchize item difficulties using the ICF-based Item Response Theory (IRT) modeling approach. This cross-sectional study enrolled a cohort of 150 patients with dysphagia (105 male and 45 female) from a tertiary hospital in China. Participants were assigned to evaluate the 114-item ICF dysphagia questionnaire. To further assess their swallowing capabilities, eating patterns, quality of life, and nutritional status, participants underwent a battery of five additional scales. The ICF qualifiers underwent data shaping including dichotomization and missing value imputation, Mokken scale analysis (MSA) for checking unidimensionality, local independence, monotonicity, and invariant item ordering (IIO), and parametric IRT modeling for identifying an optimal model from the 1-parametric logistic model (1PLM), 2PLM, 3PLM, and 4PLM. Finally, we tested the robustness of the optimal model via Monte Carlo simulation and illustrated the usefulness of the model by its person-item map. The 1PLM emerged as the optimal model with a total of 50 ICF items (12 'd-Activities and Participation', 33 'b-Body Functions', and 5 'e-environmental' items). The final scale presented strong reliability with Cronbach's Alpha = 0.967. Furthermore, the scale showed good validity with a significant positive correlation (p < 0.001,r ^ Winsorized = 0.60) between model-estimated person abilities and swallowing-quality of life (SWAL-QoL) scores. The findings also demonstrated measurement equivalence of the final model for individuals with different genders or across various age groups. The utilization of the person-item map can effectively compare the difficulty levels of items with the abilities of patients, thereby facilitating the delivery of tailored care and precise rehabilitation strategies that match the individual competency of those suffering from dysphagia. This study developed a parsimonious dysphagia-specific ICF outcomes tool derived from the IRT, named iSWAL-Performance Scale. The findings complement quantitative information on the psychometric characteristics of this 50-item scale.

Nutritional support for stroke patients: an overview of international data and Russian experience

According to current data, the annual absolute number of strokes and deaths from them increased significantly from 1990 to 2019. In 2019, 12.2 million strokes were registered, while the total number of people who suffered a stroke in the world exceeded 100 million, of whom 6.55 million died. Worldwide, stroke remains the second leading cause of death (11.6%) and the third leading cause of death and disability combined (5.7%). Stroke patients are at high risk of developing malnutrition: its incidence upon admission to the hospital is about 20%, and the overall prevalence of this condition varies widely — from 6.1 to 62%. Both the previous and the resulting malnutrition is the reason for a longer stay in the hospital, deterioration of functional parameters and an increase in mortality 3–6 months after the stroke. Thus, adequate nutritional support for stroke patients should be considered as an integral component of their treatment and rehabilitation. This literature review is intended to summarize the foreign and Russian experience of nutritional support in stroke patients in order to develop an optimal algorithm of actions in the implementation of clinical nutrition in stroke patients and the use of the most effective dietary strategies that improve the prognosis, functional state and quality of life of this category of patients.

Reliability, validity and normative data of the timed water swallow test accompanied by sEMG

PURPOSE

Swallowing disorders are highly interrelated with increased morbidity and mortality rates; therefore, early detection is crucial. Most screening tools rely on subjective observation, thus making objective assessment tools more vital. Timed Water Swallowing Test (TWST) is a screening tool used in the field providing quantitative data. This study aimed to investigate the swallowing parameters in a wide age range by using TWST and to expand the already existing normative data pool accordingly. It is also aimed to examine the reliability of the TWST and assess its validity in stroke survivors.

MATERIALS AND METHODS

This study had a cross-sectional design. TWST carried out simultaneously along with surface EMG and laryngeal sensor on 196 healthy subjects aged 10 to 80 for normative data. Also, TWST carried out 30 patients having a history of recent stroke. Test-retest and inter-rater scoring analysis were used for reliability purposes, while Gugging Swallowing Screen (GUSS) test was used for validity purposes. Additionally, the correlations between the participants' TWST scores and GUSS scores were examined using the Spearman correlation coefficient.

RESULTS

The normative TWST data of healthy participants are tabulated and presented and their average swallowing capacity was found 13.73 ml/s. Furthermore, the mean swallowing capacity of stroke survivors was found 4.61 ml/s. As a result of validity analyses, a statistically strong and significant relationship was found between GUSS and TWST parameters (r = 0.775, p < 0.001). Intraclass correlation coefficient (ICC) and correlation values were found between moderate to good agreement between test-retest measurement (ICC = 0.563 to 0.891, p < 0.05). Also, the agreement between the raters was found to be significant (ICC = 0.949 to 0.995, p < 0.05).

CONCLUSION

TWST is a valid and reliable screening tool to evaluate dysphagia on given population. Although the test's performance on healthy individuals is adequate, more research is still needed to confirm that it can be used as a screening tool for stroke.