Dysphagia: A Symptom to Be Controlled

Introduction Feeding, swallowing and breathing are fundamental activities for the survival and well-being of humans; these functions are performed by the most complex neuromuscular unit of the human body, which, when altered, may raise morbidity and mortality rates. Objective To evaluate deglutition in patients with mental disability in order to determine the incidence and the severity of dysphagia. Methods A total of 189 institutionalized adult patients with mental disability were analyzed using a 3.2 mm flexible fiberscope (Machida, Japan 1995). The following food consistencies were tested: pasty, thickened liquid and liquid. Results Among the total of 189 patients, 101 (53.4%) were female aged between 14 and 55 years old. Most of them 120 (63.5%) had profound mental deficiency, 58 (30.7%) had severe mental deficiency, 9 (4.8%) had moderate mental deficiency, and 2 (1.1%) had mild mental deficiency. Gender and the degree of mental deficiency did not influence significantly the degree of dysphagia. Age, degree of disability and interaction between age groups and degrees of disability influenced significantly the degree of dysphagia. Younger patients are more likely to present more severe dysphagia. Stabilization occurs between 31 and 40 years of age, and above this age, a greater chance of less severe dysphagia, because the increase in the degree of mental deficiency decreases the probability of more severe dysphagia. Conclusion The population that mostly presented severe dysphagia was characterized by being mostly female, with profound mental deficiency, with an average age of 36.7 years. There was no relationship between gender and the degree of mental disability concerning the degree of dysphagia.

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“…There are few studies available on the impact of dysphagia on the quality of life of the patients. 16…”

Section: Discussionmentioning

confidence: 99%

Swallowing in Patients with Mental Disability - Analysis of 189 Swallowing Video Endoscopies

Pirana

Oliveira²,

Pissini³

et al. 2018

Int Arch Otorhinolaryngol

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“…Dysphagia refers to the difficulty or impossibility to pass through smoothly the process of swallowing; food encounters obstacles through the pharynx and esophagus, due to diminished health impaired coordination, muscle weakness, stroke, and/or other related conditions, which may occur most often in the elderly (Jotz, 2023). Low‐viscosity food injection causes its flow rate to increase, making the inflexible pharynx closure time insufficient, resulting in lung suction; and high‐viscosity foods can be difficult to swallow, leaving residue in the throat and increasing the risk of choking (Ramachandraiah, 2021).…”

Section: Progress Of Srfs With 3d/4d Printingmentioning

confidence: 99%

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Shi,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi‐processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide‐based materials, protein‐based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on‐demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

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“…Although many of these patients regain adequate swallowing, aspiration persists in approximately 50% of them, and approximately 25% of them may die of aspiration pneumonia within 1 year of the CVA. 1 5…”

mentioning

confidence: 99%

Adult Swallowing Disorders: Focus on Quality of Life

Jotz

2019

Int Arch Otorhinolaryngol

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Dysphagia: A Symptom to Be Controlled

Cited by 3 publications

References 7 publications

Swallowing in Patients with Mental Disability - Analysis of 189 Swallowing Video Endoscopies

Swallowing in Patients with Mental Disability - Analysis of 189 Swallowing Video Endoscopies

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Adult Swallowing Disorders: Focus on Quality of Life

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