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Dysphagia
Published in: Dysphagia 3/2022

01-06-2022 | Dysphagia | Original Article

Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements

Authors: Laura Brooks, Jianshan Liao, Jaclyn Ford, Sarah Harmon, Victor Breedveld

Published in: Dysphagia | Issue 3/2022

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Abstract

Children with dysphagia, or swallowing disorder, are at an increased risk for developing respiratory compromise, failure to thrive, and aversion. Thickened liquids can be recommended for children with dysphagia, if shown to be effective on instrumental examination and if strategies/interventions with thin liquids are not successful. Thickened liquids have many benefits, including creating a more cohesive bolus, slowing oropharyngeal transit time, and reducing aspiration. However, preparing thickened liquids with commercially available thickeners can result in poor compliance due to concerns regarding taste, texture, accessibility, cost, thickness variability, and potential negative impact of these substances on a child’s immature digestive tract. The purpose of this study was to determine if liquids could be successfully thickened with widely available, commercial pureed foods, and to assess how these mixtures compare to starch and gum based thickening agents. The International Dysphagia Diet Standardisation Initiative (IDDSI) flow test was performed for each sample of puree thickened liquids, gum based thickened water, and cornstarch based thickened water. In addition, rheology testing was performed on each category of the samples to measure viscosity at various shear rates and temperatures, and to assess the presence of yield stress. Results revealed that liquids thickened with smooth textured purees were comparable to commercial starch and gum based thickeners, and may be offered as a viable alternative.
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Metadata
Title
Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements
Authors
Laura Brooks
Jianshan Liao
Jaclyn Ford
Sarah Harmon
Victor Breedveld
Publication date
01-06-2022
Publisher
Springer US
Published in
Dysphagia / Issue 3/2022
Print ISSN: 0179-051X
Electronic ISSN: 1432-0460
DOI
https://doi.org/10.1007/s00455-021-10308-1

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