Quantitative evaluation of age-related alteration of swallowing function: Videofluoroscopic and manometric studies

Nishikubo, Kaori; Mise, Kazuyo; Ameya, Misato; Hirose, Kahori; Kobayashi, Taisuke; Hyodo, Masamitsu

doi:10.1016/j.anl.2014.07.002

Cited by 44 publications

(26 citation statements)

References 21 publications

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“…Changes in MAS scores across different age groups within healthy subjects were investigated. It is currently accepted that the aging process reduces swallowing efficacy [33][34][35]; therefore, a decrease in meal safety and efficacy can be supposed as age progression as well. A statistically significant difference was found between different age groups for the items "Control of food leakage while chewing" and "Oral preparation."…”

Section: Discussionmentioning

confidence: 99%

The Mealtime Assessment Scale (MAS): Part 2 – Preliminary Psychometric Analysis

Pizzorni

Valentini²,

Gilardone³

et al. 2019

Folia Phoniatr Logop

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Aims: The Mealtime Assessment Scale (MAS) was developed to assess swallowing safety and efficacy during the meal. The study aims to perform a preliminary validation of MAS by investigating internal consistency, inter-rater agreement, concurrent and known-group validity, and responsiveness. Methods: MAS was tested on 100 persons without dysphagia (group 1) and 100 persons with dysphagia (group 2). Fifty subjects were simultaneously evaluated at mealtime using MAS by two independent clinicians to test inter-rater agreement. For concurrent validity, MAS was correlated with the Mann Assessment of Swallowing Ability (MASA) and American Speech-Language-Hearing Association National Outcomes Measurement System (ASHA NOMS) swallowing scale. MAS scores of groups 1 and 2 were compared for known-group validity. Responsiveness was tested reassessing 36 patients from group 2 after diet improvement. Re-sults: Internal consistency and responsiveness were established for efficacy but not for safety. For inter-rater agreement, an average deviation index < 0.66 was found for all items. MAS showed strong correlations with MASA and ASHA NOMS. MAS scores were significantly different between groups 1 and 2. Conclusion: Preliminary evidence of the validity and reliability of MAS was established, except for the internal consistency and the responsiveness of the safety subscale. Further studies need to complete the validation process.

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Section: Discussionmentioning

confidence: 99%

The Mealtime Assessment Scale (MAS): Part 2 – Preliminary Psychometric Analysis

Pizzorni

Valentini²,

Gilardone³

et al. 2019

Folia Phoniatr Logop

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“…Eines der am besten untersuchten Charakteristika der altersphysiologischen Veränderung des Schluckaktes ist die verzögerte Auslösung des Schluckreflexes [10,30,32]. Die Sensibilität des Rachens ändert sich mit höherem Alter.…”

Section: Verzögerte Schluckreflextriggerungunclassified

Schluckstörungen im Alter

et al. 2015

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The term presbyphagia refers to all changes of swallowing physiology that are manifested with increasing age. Alterations in the pattern of deglutition that are part of healthy aging are called primary presbyphagia. Primary presbyphagia is not an illness in itself but contributes to a more pervasive naturally diminished functional reserve, making older adults more susceptible to dysphagia. If disorders in swallowing occur in the elderly as a comorbidity of a specific disease, for example stroke or neurodegenerative disorders, this is called secondary presbyphagia. Increasing age has an impact on each stage of deglutition. In the oral preparatory phase a diminished input for smell and taste as well as a usually multifactorial cause of dry mouth are the most important influencing factors. Sarcopenia, the degenerative loss of skeletal muscle mass, strength and quality associated with aging, interferes in particular with the oropharyngeal phase. A decreased sensory feedback from the oropharyngeal mucosa leads to a delayed triggering of the swallowing reflex. Finally, a reduction in connective tissue elasticity and changes of the axial skeleton lead to various modifications of the swallowing pattern with advanced age.

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“…It was shown that the swallowing reflex was delayed and upper esophageal sphincter opening was impaired by aging based on quantitative videofluorographic and manometric examinations (Nishikubo et al . ). Dysphagia causes malnutrition, and vice versa, malnutrition causes dysphagia (Via and Mechanick ; Carrión et al .…”

Section: Introductionmentioning

confidence: 97%

“…With the advent of an aged society, the number of people having difficulty in mastication and deglutition is increasing, and the pneumonia induced by the aspiration is now the third most important cause of death in Japan. It was shown that the swallowing reflex was delayed and upper esophageal sphincter opening was impaired by aging based on quantitative videofluorographic and manometric examinations (Nishikubo et al 2015). Dysphagia causes malnutrition, and vice versa, malnutrition causes dysphagia (Via and Mechanick 2013;Carri on et al 2015).…”

Section: Introductionmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

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It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

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Quantitative evaluation of age-related alteration of swallowing function: Videofluoroscopic and manometric studies

Cited by 44 publications

References 21 publications

The Mealtime Assessment Scale (MAS): Part 2 – Preliminary Psychometric Analysis

The Mealtime Assessment Scale (MAS): Part 2 – Preliminary Psychometric Analysis

Schluckstörungen im Alter

The Food Colloid Principle in the Design of Elderly Food

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