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Published in:

01-07-2007

Thickened Fluids and Water Absorption in Rats and Humans

Authors: Kendall Sharpe, BSc(Hons), Leigh Ward, PhD, Julie Cichero, PhD, Peter Sopade, PhD, Peter Halley, PhD

Published in: Dysphagia | Issue 3/2007

Abstract

Individuals with dysphagia are commonly provided with oral fluids thickened to prevent aspiration. Most thickening agents are either gum-based (guar or xanthan) or are derived from modified starches. There is evidence, predominantly anecdotal, that dysphagic individuals are subclinically dehydrated. Dysphagia has a particular impact on elderly individuals and there is justifiable concern for dehydration in this population. It has been speculated that dehydration may, in part, be the result of the water-holding capacity of these thickening agents decreasing water absorption from the gut. The aim of this study was to determine the rate of intestinal absorption of water from thickened fluids. The method used was a laboratory tracer study in rats and humans in vivo. We found that there were no significant differences in water absorption rates between thickened fluids or pure water irrespective of thickener type (modified maize starch, guar gum, or xanthan gum). These data provide no support for the view that the addition of thickening agents, irrespective of type, to orally ingested fluids significantly alters the absorption rate of water from the gut.

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Title: Thickened Fluids and Water Absorption in Rats and Humans
Authors: Kendall Sharpe, BSc(Hons)
Leigh Ward, PhD
Julie Cichero, PhD
Peter Sopade, PhD
Peter Halley, PhD
Publication date: 01-07-2007
Publisher: Springer-Verlag
Published in: Dysphagia / Issue 3/2007
Print ISSN: 0179-051X
Electronic ISSN: 1432-0460
DOI: https://doi.org/10.1007/s00455-006-9072-1

2024 ASCO Annual Meeting

Springer Medicine

Thickened Fluids and Water Absorption in Rats and Humans

Abstract

2024 ASCO Annual Meeting

Springer Medicine

Abstract

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