2013 Fiscal Year Final Research Report
Which is the optimal share rate for thicken liquid for dysphagia ?
| Project/Area Number |
22500734
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Prefectural University of Hiroshima |
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Principal Investigator |
KAYASHITA Jun 県立広島大学, 人間文化学部, 教授 (40312178)
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| Co-Investigator(Renkei-kenkyūsha) |
YAMAGATA Yoshie 県立広島大学, 人間文化学部健康科学科, 助教 (40634150)
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| Project Period (FY) |
2010-04-01 – 2014-03-31
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| Keywords | 嚥下障害 / とろみ / ずり速度 / 粘度 |
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| Research Abstract |
Since a method of measuring thickened liquids used to prevent dysphagia-induced aspiration has not been established, sampling is the only available method of comparing to sensory evaluation. Thus, the purpose of this study was to establish a measurement method of thickened liquids for dysphagia persons. By based on studies, we found less than 2% of xanthan gum is easy to swallow for elderly subjects.
We performed sensory evaluations of thicken drinks. The investigated the shear rates that could be extrapolated from the results, and found that the optimal rate was 50–130 s-1. In the United States, thickened liquids made available to patients with dysphagia are measured at a shear rate of 50 s-1. Thus, we recommend that a shear rate of 50 s-1 be fixed as a common standard with those of other countries, and this standard was adopted as the thickness classification of The Japanese Society of Dysphagia Rehabilitation.
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[Journal Article] The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management : Foundations of a Global Initiative2013
Author(s)
Cichero JAY, Steele C, Duivestein J, Clave´P, Chen J, Kayashita J, Dantas R, Lecko C, Speyer R, Lam P, Murray J
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Journal Title
Curr Phys Med Rehabil Rep
Volume: 1
Pages: 280-291
Peer Reviewed
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