Formulation and Cost-Effectiveness of Fluid Gels as an Age-Appropriate Dosage Form for Older Adults with Dysphagia

Status quo, perception, and preference of secondary prevention medications in post-stroke dysphagia patients: Time to raise awareness and develop special formulations

“…Fluid gel, a novel material with a jelly-like appearance and distinct rheological nature, which favors swallowing [19][20][21] and is mainly used in the food industry [37], was a potential alternative form for PSD-specific preparations in terms of self-perceived acceptability. It is noteworthy that in this study, PSD patients responded with a positive perception and high acceptability of fluid gels as dysphagia-specific oral dosage forms than the general public in our previous related study [38].…”

“…This shows the imperative need for such studies prior to the development of disease-specific oral dosage forms for PSD patients. Moreover, fluid gel, a new formulation concept proposed recently [19,20], is promising due to its adjustable rheological characteristics for ease of swallowing, as well as its ability to prevent aspiration-mediated pneumonia in elderly dysphagia patients [21]. Accordingly, this study has been designed to clarify the status of secondary prevention medications in PSD patients, as well as their demands and preferences for oral preparations, using a representative population-based survey in China.…”

Research advances on standards and processing methods of texture-modified foods for dysphagia: a review

“…As the most studied hydrophilic colloid in dysphagia diet, the transparent, weak gel-like xanthan gum liquids has a series of ideal properties for food formulations with dysphagia, including high viscosity at low shear rates and low viscosity at high shear rates, as well as stable viscosity over a wide range of pH, temperature and ionic strength [39]. In addition to xanthan gum, cellulose derivatives, such as methyl cellulose and carboxymethyl cellulose (CMC) [40], pectin [41], guar gum [42], gellan gum [43], κ-carrageenan [44], flaxseed gum [45] have also been studied to treat dysphagia. Some of these are already commercially available for dysphagia diets in different food matrices.…”

Phyllanthus emblica fruits: a polyphenol-rich fruit with potential benefits for oral management

“…198,199 Currently, numerous studies have reported the unique advantages of oral fluid gel and jelly in masking the unpleasant taste, 200,201 and they not only can significantly improve patient compliance and relieve the burning sensation caused by diseases such as xerostomia but are especially suitable for patients with dysphagia and children. 202 Local delivery for the treatment of oral diseases has the characteristics of convenient administration and easy accumulation of effective substances in the affected area. However, due to the unique environment and function of the oral cavity, it is not conducive to the local retention of effective substances.…”

“…198,199 Currently, numerous studies have reported the unique advantages of oral fluid gel and jelly in masking the unpleasant taste, 200,201 and they not only can significantly improve patient compliance and relieve the burning sensation caused by diseases such as xerostomia but are especially suitable for patients with dysphagia and children. 202…”