Which Commercial Thickening Agent Do Patients Prefer?

Macqueen, C E; Taubert, S.; Cotter, D.; Stevens, Susan; Frost, Gary

doi:10.1007/s00455-002-0084-1

Cited by 61 publications

(45 citation statements)

References 13 publications

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“…In addition to the cost, some investigators have determined that patients dislike and often do not comply with the recommendation for thickened liquids (Colodny 2005; Macqueen et al. 2003; Garcia et al. 2005).…”

Section: Discussionmentioning

confidence: 99%

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Pauloski

Nasir

2016

Physiol Rep

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Pharyngeal delay is a significant swallowing disorder often resulting in aspiration. It is suspected that pharyngeal delay originates from sensory impairment, but a direct demonstration of a link between oral sensation and pharyngeal delay is lacking. In this study involving six patients with complaints of dysphagia, taste sensation of the oral tongue was measured and subsequently related to swallowing kinematics. It was found that a response bias for sour taste was significantly correlated with pharyngeal delay time on paste, highlighting oral sensory contributions to swallow motor dysfunctions. Investigating the precise nature of such a link between oral sensation and dysphagia would constitute a basis for understanding the disorder. The results of this study highlight oral sensory contributions to pharyngeal swallow events and provide impetus to examine this link in larger samples of dysphagic patients.

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Section: Discussionmentioning

confidence: 99%

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Pauloski

Nasir

2016

Physiol Rep

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“…For example, poor patient acceptance of thickened liquids is a common concern [5,14]. Overly thickened liquids may contribute to this problem, since the addition of the thickening agent to a beverage can impact its flavor and texture [11,12].…”

mentioning

confidence: 99%

Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons

et al. 2005

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This study compared the viscosity (thickness) of five different liquids thickened to nectar- or honey-like consistencies with a variety of thickening products. Samples were prepared using manufacturer guidelines and viscosity was measured at the recommended time to thicken (standard) and also after 10 and 30 min. Centipoise (cP) measurements of the samples were compared across products and within product lines for each level of thickness at all three time periods. Statistical analysis showed that the viscosity of a nectar- or honey-like liquid was highly dependent on the type of thickening product and the time it was allowed to thicken. Variability in viscosity measurements also was noted within a product line for thickening various liquids. Results are discussed in relation to the National Dysphagia Diet guidelines for nectar- and honey-like consistencies.

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“…However, the use of commercial thickeners has been associated with reduction in patient satisfaction, reduced intake, and dehydration. 63 Solid foods can also be chopped into diff erent consistencies to facilitate normal chewing and swallowing. Th ere is confl icting evidence concerning the utility of dietary texture modifi cation to reduce aspiration and its deleterious consequences.…”

Section: Dietary Texture Modifi Cationmentioning

confidence: 99%

Swallowing Dysfunction After Critical Illness

Macht

White

Moss

2014

Chest

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Critical care practitioners must frequently make decisions about their patients' ability to swallow food, liquids, and pills. These decisions can be particularly diffi cult given the incompletely defi ned epidemiology, diagnostic criteria, and prognostic features of swallowing disorders in critically ill patients. Furthermore, the consequences of improper decisions-namely, aspiration, malnutrition, hunger, and thirst-can be devastating to patients and their families.This review outlines the problem of swallowing dysfunction in critically ill patients and then addresses the most clinically relevant questions that critical care practitioners face today.First, we review the epidemiology of swallowing dysfunction in critically ill patients. Next, we describe the diff erent diagnostic tests for swallowing dysfunction and describe a general approach to the initial assessment for swallowing disorders. Finally, we explore the existing treatments for swallowing dysfunction. Given the burden of swallowing dysfunction in patients recovering from critical illness, enabling critical care practitioners to manage these disorders, while stimulating new investigation into their pathophysiology, diagnosis, and management, will enhance our care of critically ill patients.

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Which Commercial Thickening Agent Do Patients Prefer?

Cited by 61 publications

References 13 publications

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons

Swallowing Dysfunction After Critical Illness

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