Rheological aspects of dysphagia-oriented food products: A mini review

Abstract Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.

[1]  J. Cichero,et al.  Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium , 2008 .

[2]  J. Schwalb,et al.  Comparison of dysphagia before and after deep brain stimulation in Parkinson's disease , 2012, Movement disorders : official journal of the Movement Disorder Society.

[3]  J. Cichero,et al.  Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions , 2007 .

[4]  C. Steele,et al.  The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative , 2013, Current Physical Medicine and Rehabilitation Reports.

[5]  E. Chambers,et al.  Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids , 2008, Dysphagia.

[6]  B. Adeleye,et al.  Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients. , 2007, Journal of the American Dietetic Association.

[7]  Mark A. Nicosia,et al.  A planar finite element model of bolus containment in the oral cavity , 2007, Comput. Biol. Medicine.

[8]  E. Pardoe,et al.  Development of a multistage diet for dysphagia. , 1993, Journal of the American Dietetic Association.

[9]  Katherine Gray-Donald,et al.  A novel dysphagia diet improves the nutrient intake of institutionalized elders. , 2006, Journal of the American Dietetic Association.

[10]  M. Abo,et al.  Swallowing analysis for semisolid food texture in poststroke dysphagic patients. , 2013, Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association.

[11]  R. Craster,et al.  Viscoplastic dam breaks and the Bostwick consistometer , 2007 .

[12]  Dong Li,et al.  Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose , 2009 .

[13]  T. Smith,et al.  Research and professional briefs: characterizing process control of fluid viscosities in nursing homes. , 2004, Journal of the American Dietetic Association.

[14]  R. Halfens,et al.  Subjective dysphagia in older care home residents: a cross-sectional, multi-centre point prevalence measurement. , 2014, International journal of nursing studies.

[15]  L. Methven,et al.  VARIABILITY OF STARCH-BASED THICKENED DRINKS FOR PATIENTS WITH DYSPHAGIA IN THE HOSPITAL SETTING , 2012 .

[16]  C. Steele.  Searching for Meaningful Differences in Viscosity , 2005, Dysphagia.

[17]  C. Heiss,et al.  Registered dietitians and speech-language pathologists: an important partnership in Dysphagia management. , 2010, Journal of the American Dietetic Association.

[18]  J. Cichero,et al.  Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial , 2007 .

[19]  B. Yoo,et al.  Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration , 2013, Dysphagia.

[20]  E. Chambers,et al.  Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets. , 2006, Journal of the American Dietetic Association.

[21]  K. Nishinari,et al.  Swallowing profiles of food polysaccharide solutions with different flow behaviors , 2011 .

[22]  Gustavo V. Barbosa-Cánovas,et al.  Rheology for the food industry , 2005 .

[23]  E. Martí-Bonmatí,et al.  Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing , 2011 .

[24]  Mark A. Nicosia,et al.  The Usefulness of the Line Spread Test as a Measure of Liquid Consistency , 2007, Dysphagia.

[25]  Marco P. Morgenstern,et al.  Texture changes in bolus to the “point of swallow” - fracture toughness and back extrusion to test start and end points , 2011 .

[26]  H. Furuya,et al.  Dysphagia in duchenne muscular dystrophy versus myotonic dystrophy type 1 , 2012, Muscle & nerve.

[27]  Mehrdad Mohammadi,et al.  Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus , 2011 .

[28]  G. Gold,et al.  Oropharyngeal dysphagia in older adults: A review , 2011 .

[29]  E. Chambers,et al.  Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets , 2003 .

[30]  Jane Mertz Garcia,et al.  Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons , 2005, Dysphagia.

[31]  M. Joyce,et al.  The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy , 2006 .

[32]  Erin M Wilson,et al.  The development of jaw motion for mastication. , 2009, Early human development.

[33]  E. Chambers,et al.  Quality of care issues for dysphagia: modifications involving oral fluids. , 2010, Journal of clinical nursing.

[34]  L. Methven,et al.  Consistently Inconsistent: Commercially Available Starch-Based Dysphagia Products , 2011, Dysphagia.

[35]  B. Hanson,et al.  Variation of the apparent viscosity of thickened drinks. , 2010, International journal of language & communication disorders.

[36]  J. M. Franco,et al.  Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia , 2011 .

[37]  B. Kremer,et al.  Symptoms of anxiety and depression assessed with the Hospital Anxiety and Depression Scale in patients with oropharyngeal dysphagia. , 2013, Journal of psychosomatic research.

[38]  N. Paik,et al.  Categorization of dysphagia diets with the line spread test. , 2004, Archives of physical medicine and rehabilitation.

[39]  K. Nishinari,et al.  Swallowing profiles of food polysaccharide gels in relation to bolus rheology , 2011 .

[40]  M. Crary,et al.  McNeill dysphagia therapy program: a case-control study. , 2010, Archives of physical medicine and rehabilitation.

[41]  S. Riso,et al.  Thickened beverages for dysphagic patients. Data and myth , 2008 .

[42]  L. Mann,et al.  Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet. , 1996, Journal of the American Dietetic Association.

[43]  P. Belafsky,et al.  Effects of bolus rheology on aspiration in patients with Dysphagia. , 2014, Journal of the Academy of Nutrition and Dietetics.

[44]  A M O Bakheit,et al.  Management of neurogenic dysphagia , 2001, Postgraduate medical journal.

[45]  M. Engle,et al.  A Randomized Control Study to Determine the Effects of Unlimited Oral Intake of Water in Patients with Identified Aspiration , 1997 .

[46]  Marco P. Morgenstern,et al.  Rheology and the breadmaking process , 2003 .