Deglutição e consistências alimentares pastosas e sólidas: revisão crítica de literatura

Abstract

Purpose: To analyze published international scientific papers on the physiology of deglutition in oral and pharyngeal phases, considering different food consistencies: nectar, honey, pudding, pasty heterogeneous, semi-solid, and solid. Methods: This is a qualitative literature reviews. The studies considered were selected on PubMed, using the keywords "Swallowing and consistency", "Swallowing and solid", and "Swallowing and pasty", limiting the search to manuscripts published in English in the period between 2005 and 2010, and conducted with human beings over 18 years old. The methodology involved question formulation, location and selection of studies, and critical analyses of the manuscripts, according to the concepts of the Cochrane Handbook. Results: Two hundred and eleven studies were identified, out of which only 18 allowed access to the full text and were directly related to the theme. Conclusion:The studies presented very few similarities between the applied methodologies, especially when considering assessment methods.Overall, the studies were conducted with healthy individuals or with a specific pathology, without presenting the comparison with control cases. The heterogeneity of studies allows the investigation of different swallowing disorders. However, methodological variability makes it difficult to define and generalize the identified swallowing patterns. For this reason, it is not possible to identify parameters on which to base the clinical practice of speech-language therapists, especially when considering the normal or altered physiology of swallowing different food consistencies.

Análise quantitativa do tempo de trânsito oral e faríngeo em síndromes genéticas

“…Unlike liquid food, pureed food requires a stronger oral ejection of the food bolus, which requires a higher oral propulsion and, consequently, an increased transit time during the deglutition stages (12,27) . This factor, in association with the different oro-motor alterations present in a large proportion of patients with genetic disorders, may explain the higher number of changes found when swallowing food of puree rather than liquid consistency.…”

Adequacy of nursing language to the practice with elderly residents in a long term psychiatric institution: cross mapping

“…13 Research show that swallowing function is the chewing process to the intake of food participating then in the digestive process, and airway protection. [8][9] When committed, they lead to changes that could affect the nutritional status of the patient, as shown in the diagnostic term "Impaired Swallowing", which appears in the "Nutrition" domain. This diagnostic is related to the years of institutionalization, the absence of elements for food Changing the swallowing capacity can lead to restriction of intake of water consumption, leading to other changes such as constipation.…”

Quality of life in swallowing of the elderly patients affected by stroke

“…When any disorder in this sequential and complex process occurs, there is dysphagia regarding the difficulty of coordinating the movements of chewing, swallowing and breathing. It is caused by changes in one or more stages of swallowing and may be caused by neurological and/or structural causes (28) . The elderly stroke can present with regard to dysphagia, alterations in the oral phase of swallowing such as: previous leakage of saliva and/or food, difficulty in chewing, increased oral preparation time, inefficiency in the preparation and/or transit of the bolus with subsequent leakage and accumulation of food in the lip or oral groove, inability to push the bolus into the pharynx.…”