Liquids offered in pediatric videofluoroscopy swallowing study: A preliminary rheological analysis

Abstract

The importance of precise diagnosis in feeding/swallowing disorders is indisputable. Accurate detection and prompt intervention can prevent sequelae from dysphagia. For such, the videofluoroscopy swallowing study (VFSS) is considered the gold standard. A primary goal of the VFSS is to determine what textures the patient can safely consume. It is well known that the food texture plays an important role in swallowing. Beyond this, the temperature (Ekberg et al., 2010), thickening variations, and barium concentration imply changes in the time of oral preparation, ejection, and viscosity, as well as the action of the main enzyme in the oral cavity, α-salivary amylase. These variables can impact on the pharyngeal phase