Erratum to: Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD)

Newman, Roger D.; Vilardell, Natàlia; Clavé, Père; Speyer, Renée

doi:10.1007/s00455-016-9729-3

Cited by 20 publications

(15 citation statements)

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“…Despite subjects being, instructed to swallow the boluses as quickly as possible, consistency will be altered by the bolus being masticated. 12 As expected, patients with EGJOO had significantly higher IRP4 compared to patients with Normal motility. Interestingly, EGJOO patients also showed a greater degree of bolus retention in terms of larger peristaltic break size and higher IR/EII ratio and shorter trans-EGJ BFT.…”

Section: Discussionsupporting

confidence: 67%

“…The sympathetic sensory afferent receptors that govern perception require a higher tension threshold than vagal afferents governing physiological functions, and this threshold may differ between individuals. Despite subjects being, instructed to swallow the boluses as quickly as possible, consistency will be altered by the bolus being masticated …”

Section: Discussionmentioning

confidence: 99%

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High‐resolution impedance manometry parameters in the evaluation of esophageal function of non‐obstructive dysphagia patients

Singendonk

Lin

Scheerens

et al. 2018

Neurogastroenterology Motil

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Background High‐resolution impedance manometry (HRIM) allows evaluation of esophageal bolus retention, flow, and pressurization. We explored novel HRIM measures and assessed their temporal relationship to dysphagia symptoms for boluses of different volume and consistency in non‐obstructive dysphagia (NOD) patients. Methods Thirty‐three NOD patients (n = 19 minor or no disorder of peristalsis (“Normal”) and n = 14 esophagogastric junction outflow obstruction (“EGJOO”)) were evaluated with HRIM. Patients were administered 5 and 10 mL liquid, semisolid, and 2 and 4 cm solid boluses and indicated bolus perception during individual swallows using a 5‐point Likert scale. HRIM was analyzed to assess Chicago Classification and pressure flow metrics, esophageal impedance integral (EII) ratio, and bolus flow time (BFT). Key Results Overall, bolus perception increased with increasing bolus consistency (P < 0.001), but did not differ significantly between EGJOO and Normal patients. EGJOO patients had higher IRP4, higher levels of bolus residual (ie, EII ratio and IR), and restricted esophageal emptying. The results for linking semisolid bolus perception to semisolid‐derived measures revealed more biomechanically plausible and consistent patterns when compared to those derived for liquid boluses. In Normal patients, perception of boluses of heavier viscosity was related to higher bolus flow resistance during transport, whilst in EGJOO, perception was related to restriction of esophageal emptying. Conclusion & Inferences These novel pressure‐impedance measures may aid in the evaluation of NOD patients by revealing abnormal motor patterns, which may explain symptom generation. Future studies are needed to evaluate which of these measures are worthy of calculation and to establish protocol settings that allow for their meaningful interpretation.

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Section: Discussionsupporting

confidence: 67%

Section: Discussionmentioning

confidence: 99%

High‐resolution impedance manometry parameters in the evaluation of esophageal function of non‐obstructive dysphagia patients

Singendonk

Lin

Scheerens

et al. 2018

Neurogastroenterology Motil

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“…Notably, the IDDSI framework uses a visual scale instead of viscosity to classify liquids, as flow rate may be affected by factors other than viscosity (IDDSI, 2016). The IDDSI system was chosen as there is currently no universally accepted system for classifying viscosity levels used in dysphagia management (Cichero et al, 2013; Newman, Vilardell, Clavé, & Speyer, 2016), and IDDSI has proven successful as an accessible system to caretakers and end users of thickened liquid products (Lam, Stanschus, Zaman, & Cichero, 2017; Su et al, 2018). Nevertheless, the rheology of the liquids was also measured as another basis for comparing the liquids.…”

Section: Introductionmentioning

confidence: 99%

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

2018

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For people with dysphagia, or difficulty swallowing, thickened liquids are used to slow bolus flow to make them easier to control. For these liquids, the oral shear rate of 50 s−1 has been adopted as the standard at which viscosity measurements are taken. However, there is evidence to suggest that other shear rates may be more appropriate to model the processes in the mouth and throat. This research compared the sensory and rheological properties of xanthan gum, guar gum, and carboxymethyl cellulose thickened liquids that had been matched for apparent viscosity at 50 s−1 to assess the validity of the current shear rate standard. Properties of gums were observed at various viscosity levels based on the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Textural sensory characteristics of samples were quantified using magnitude estimation scaling and a trained descriptive panel, while rheological measurements were taken at shear rates of 1 to 1000 s−1. Perceived slipperiness of the gums was found to be driven by thickness level at low viscosity levels, but affected by the shear thinning behavior of the gums at higher viscosity levels. Although the liquids had been matched for apparent viscosity at 50 s−1, panelists could distinguish both the perceived viscosities of the gums and their ease of swallowing, suggesting that 50 s−1 is neither appropriate to model the oral nor pharyngeal shear rates. A single oral shear rate could not be predicted from the data, and it is proposed that panelists evaluated oral viscosity using different methods at different viscosity levels. Based on the sensory data, the pharyngeal shear rate during swallowing appears to lie above 50 s−1.

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“…The decreased flow rate of thickened liquids is thought to increase oropharyngeal transit time allowing for better motor coordination of swallowing and airway closure mechanisms. This is possibly due to the greater availability of sensory information …”

Section: Discussionmentioning

confidence: 99%

“…The effects of postural changes, feeding methods (eg, feeding rate) or changes to consistency of the milk by adding thickener etc. can all be easily assessed in aiding safer and more efficient oral feeding …”

Section: Introductionmentioning

confidence: 99%

Neonatal swallowing assessment using fiberoptic endoscopic evaluation of swallowing (FEES)

Vetter-Laracy

Osona

Roca

et al. 2018

Pediatric Pulmonology

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Erratum to: Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD)

Cited by 20 publications

References 0 publications

High‐resolution impedance manometry parameters in the evaluation of esophageal function of non‐obstructive dysphagia patients

High‐resolution impedance manometry parameters in the evaluation of esophageal function of non‐obstructive dysphagia patients

Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids

Neonatal swallowing assessment using fiberoptic endoscopic evaluation of swallowing (FEES)

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