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01-08-2016 | Original Article

A Preliminary Study of How the Viscosity of Dietary Fluids and Videofluoroscopy Fluids can be Matched

Authors: Hirofumi Suzuki, Izumi Kondo, Kozue Sakamoto, Keisuke Kimura, Takafumi Matsumoto

Published in: Dysphagia | Issue 4/2016

Abstract

This study examined the method by which the viscosity of mealtime and videofluoroscopy fluid can be matched through adjustment of the amount of xanthan gum-based thickener added to them. Viscosity measurement was made with a cone-plate viscometer. Samples were tested at 5, 25, 45, and 65 ± 0.1 °C and shear rates of 5–200 s⁻¹. We found that the adjusted amount of thickener differs depending on the shear rate and temperature, and that the amount of thickener added to samples without barium sulfate should be increased by 26.8–37.5 % as compared to samples with barium sulfate at a shear rate of 50 s⁻¹ and temperature of 25 °C. Further research is needed in terms of the shear rate and temperature during swallowing.

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Title: A Preliminary Study of How the Viscosity of Dietary Fluids and Videofluoroscopy Fluids can be Matched
Authors: Hirofumi Suzuki
Izumi Kondo
Kozue Sakamoto
Keisuke Kimura
Takafumi Matsumoto
Publication date: 01-08-2016
Publisher: Springer US
Published in: Dysphagia / Issue 4/2016
Print ISSN: 0179-051X
Electronic ISSN: 1432-0460
DOI: https://doi.org/10.1007/s00455-016-9709-7

At a glance: The STEP trials

Springer Medicine

A Preliminary Study of How the Viscosity of Dietary Fluids and Videofluoroscopy Fluids can be Matched

Abstract

At a glance: The STEP trials

Springer Medicine

Abstract

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