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Bak J, Kim SE, Won D, Yoo B. Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test. Prev Nutr Food Sci 2024; 29:87-92. [PMID: 38576878 PMCID: PMC10987383 DOI: 10.3746/pnf.2024.29.1.87] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 04/06/2024] Open
Abstract
Because the viscosity of thickened beverages prepared with thickeners gradually changes before consumption, achieving their desired viscosity is important for managing dysphagia. This study aimed to investigate the viscosity changes of thickened beverages (water, orange juice, and milk) prepared with xanthan gum (XG)- and starch-based commercial thickeners over time using the syringe flow test (SFT) and line-spread test (LST). The LST values of beverages stabilized more quickly (≤1.5 h) than the SFT values (2.0∼3.5 h) at level 2 (mildly thick), whereas the opposite finding was observed at level 3 (moderately thick). After stabilization in a water system, SFT and LST yielded similar results. However, the SFT values of orange juice and milk thickened with XG-based thickener exceeded the reference values at level 2 and gradually increased at level 3. These results may be attributed to particulates interrupting fluid flow from the small tip of the syringe and the high friction force caused by the contact between the thickened sample and the syringe surface. The results suggest that the LST method is more reliable than the SFT method in clearly distinguishing between levels 2 and 3 of thickened beverages and demonstrate that the viscosity measurements of thickened beverages over time after preparation were strongly influenced by the measurement tools used for predicting the thickness level.
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Affiliation(s)
- Juneha Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Seung-Eon Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Damhee Won
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Byoungseung Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
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Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia. BEVERAGES 2022. [DOI: 10.3390/beverages8010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.
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Wong LY, Ng ML, Tong ET. How Accurate Are the Consistency Labels Used in Hong Kong? An Objective Study of the Consistency of Thickened Liquids Using International Dysphagia Diet Standardisation Initiative and Consistometric Measurements. Folia Phoniatr Logop 2021; 74:167-175. [PMID: 34348310 PMCID: PMC9227670 DOI: 10.1159/000518480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Accepted: 07/13/2021] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVES The present study objectively examined the consistency (thickness) of labels that are used in Hong Kong for the population with dysphagia using an International Dysphagia Diet Standardisation Initiative (IDDSI) flow test and Bostwick consistometric measurements. METHODS Liquids were prepared by thickening water to achieve 4 consistency labels (slightly thick, mildly thick, medium thick, and extra thick) according to manufacturer's instructions, employing 2 types of thickening products that are used in Hong Kong, i.e., starch based and gum based. For each consistency label prepared using each thickening product, the IDDSI flow test and consistometric measurements were obtained and compared. RESULTS The results showed that the actual thickness of liquids was highly dependent on the type of thickener (starch based vs. gum based) used. Thickened liquids prepared using the starch-based thickener were generally thinner than the actual value at a lower concentration. CONCLUSION Though prepared strictly following the manufacturer's instructions, the thickened liquids fail to faithfully correlate with the standardized norms established according to the IDDSI framework and the objective consistometric measurement using a Bostwick consistometer. Therefore, caution must be exercised when administering a thickened diet following the manufacturer's instructions for patients with dysphagia.
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Affiliation(s)
- Long Yat Wong
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
| | - Manwa L. Ng
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
| | - Eric T.S. Tong
- Hong Kong Sheng Kung Hui Welfare Council, Hong Kong, China
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Giura L, Urtasun L, Belarra A, Ansorena D, Astiasarán I. Exploring Tools for Designing Dysphagia-Friendly Foods: A Review. Foods 2021; 10:1334. [PMID: 34200551 PMCID: PMC8229457 DOI: 10.3390/foods10061334] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/28/2021] [Accepted: 06/07/2021] [Indexed: 02/08/2023] Open
Abstract
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the available information about the rheological and textural parameters, the characterization of the most-used thickeners and the application of alternative texture modification technologies that are crucial to developing safe dishes for people who suffer from swallowing difficulties. Regarding rheological and textural measurements, fundamental and empirical methods are described.
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Affiliation(s)
- Larisa Giura
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain; (L.G.); (I.A.)
- National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain (L.U.); (A.B.)
| | - Leyre Urtasun
- National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain (L.U.); (A.B.)
| | - Amanda Belarra
- National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain (L.U.); (A.B.)
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain; (L.G.); (I.A.)
| | - Icíar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain; (L.G.); (I.A.)
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Garcia JM, Chambers E, Yarrow K. Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies. J Texture Stud 2021; 52:679-683. [PMID: 33890326 DOI: 10.1111/jtxs.12603] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 03/08/2021] [Accepted: 04/13/2021] [Indexed: 11/30/2022]
Abstract
This article is a "call to action" in the service delivery of thickened liquids. We discuss the importance of staff education and further development of educational resources in dysphagia management involving the use of thickened liquids, particularly as related to inadequacies in staff education and training. We discuss the use of contemporary instructional strategies to promote accuracy in preparation and knowledge about the thickening process.
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Affiliation(s)
- Jane Mertz Garcia
- Communication Sciences & Disorders, Department of Applied Human Sciences, Kansas State University, Manhattan, Kansas, USA
| | - Edgar Chambers
- Department of Food, Nutrition, Dietetics & Health, Kansas State University, Manhattan, Kansas, USA
| | - Katie Yarrow
- Communication Sciences & Disorders, Department of Applied Human Sciences, Kansas State University, Manhattan, Kansas, USA
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Garcia JM, Chambers E, Noll KS. Gravity flow test comparisons for mildly thick consistency. J Texture Stud 2019; 51:308-313. [DOI: 10.1111/jtxs.12491] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/26/2019] [Accepted: 10/06/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Jane Mertz Garcia
- Communication Sciences & Disorders, School of Family Studies & Human Services Kansas State University Manhattan Kansas
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics & Health Kansas State University Manhattan Kansas
| | - Krista S. Noll
- Communication Sciences & Disorders, School of Family Studies & Human Services Kansas State University Manhattan Kansas
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Garcia JM, Chambers E. Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids. Foods 2019; 8:foods8020074. [PMID: 30769896 PMCID: PMC6406407 DOI: 10.3390/foods8020074] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 12/04/2022] Open
Abstract
This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5.0 g to 7.0 g) were made. The results showed that the incremental increases resulted in systematic changes to the liquid thickness, reflecting modifications that ranged from a nectar (mildly thick) to a honey-like (moderately thick) level of consistency. The findings emphasize the importance of the proper preparation of thickened beverages, highlighting the need for standards in training practices and the use of simple measurement tools for assuring the prescribed levels of consistency.
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Affiliation(s)
- Jane Mertz Garcia
- Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, 1405 Campus Creek Road, Manhattan, KS 66506, USA.
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, 1310 Research Park Dr., Manhattan, KS 66502, USA.
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Côté C, Germain I, Dufresne T, Gagnon C. Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept? J Texture Stud 2018; 50:95-103. [PMID: 30370530 DOI: 10.1111/jtxs.12377] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/09/2018] [Accepted: 10/25/2018] [Indexed: 11/28/2022]
Abstract
The Bostwick consistometer and the International Dysphagia Diet Standardization Initiative (IDDSI) Flow Test are both proposed methods to measure and categorize thickened liquids for dysphagia management. The objectives were to: (a) compare the Bostwick consistometer reference values used in clinical settings and the IDDSI reference values of thickened liquids suggested for nutrition care plans in the management of dysphagia when measuring commercially available preprepared thickened liquids; (b) explore the relationship between the two methods; (c) assess the interchangeability; (d) document the intra-rater reliability. Preprepared thickened liquids (n = 32) were measured twice with the Bostwick consistometer and 3 times with the IDDSI Flow Test, using a rigorous methodology. A registered dietitian nutritionist and a registered nutrition and dietetic technician performed the measurements. The Pearson's correlation coefficient was calculated to explore the relationship between the two methods. Using a linear regression equation, back-calculations of the IDDSI Flow Test values were done, based on the experimental Bostwick results. Interchangeability was assessed by documenting the level of agreement between the results with a Bland and Altman graphical analysis. Intraclass correlation coefficients calculation and a Bland and Altman graphical analysis were performed to assess reliability. The strong correlation (r = -.93, p < .001) between the IDDSI Flow Test and the Bostwick consistometer measurements suggests that they measure flow rate in a similar manner, but not exactly the same, as confirmed with the Bland and Altman graphical analysis. Thus, they produced results that are not interchangeable. However, both tests show excellent intra-rater reliability (ICC ≥ 0.99) when using a rigorous methodology. PRACTICAL APPLICATIONS: Thickened liquids are used to manage oropharyngeal dysphagia. Clinicians need to provide quality assurance/quality control (QA/QC) support in the selection or production of thickened liquids as well as staff training or patient education regarding these products. Methods and classification have been proposed to measure and categorize thickened liquids for dysphagia management, such as the line spread test, the Bostwick consistometer method, and the IDDSI Flow Test. Although empirical, these methods are more accessible to clinicians than viscometer or rheometer assessments. Clinicians need to understand the limitations of these techniques as neither appear to capture the full extent of consistency for potential beverages available on the market or produced in-house. In this article, we compare the Bostwick consistometer and the IDDSI Flow Test methods and classifications and propose a standard operating procedure in order to maximize the quality of results. We point out the large variations in consistency levels of commercial preprepared thickened liquids in light of the absence of evidence of clinical outcomes associated with either proposed methods or consistency classifications.
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Affiliation(s)
- Claudia Côté
- Centre de recherche Charles-Le-Moyne - Saguenay-Lac-Saint-Jean sur les innovations en santé (CR-CSIS), Faculty of Medicine and Health Sciences, University of Sherbrooke, Sherbrooke, Québec, Canada.,Groupe de recherche interdisciplinaire sur les maladies neuromusculaires (GRIMN), Centre intégré universitaire de santé et de services sociaux du Saguenay-Lac-St-Jean/Neuromuscular Clinic, Jonquière, Québec, Canada
| | - Isabelle Germain
- Association des nutritionnistes experts en dysphagie, Montréal, Québec, Canada
| | | | - Cynthia Gagnon
- Centre de recherche Charles-Le-Moyne - Saguenay-Lac-Saint-Jean sur les innovations en santé (CR-CSIS), Faculty of Medicine and Health Sciences, University of Sherbrooke, Sherbrooke, Québec, Canada.,Groupe de recherche interdisciplinaire sur les maladies neuromusculaires (GRIMN), Centre intégré universitaire de santé et de services sociaux du Saguenay-Lac-St-Jean/Neuromuscular Clinic, Jonquière, Québec, Canada
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