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Article

Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study

Department of Physical Medicine & Rehabilitation, College of Medicine, Yeungnam University, Daegu 42415, Korea
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Academic Editor: Pedram Sendi
Healthcare 2021, 9(6), 728; https://doi.org/10.3390/healthcare9060728
Received: 14 May 2021 / Revised: 10 June 2021 / Accepted: 10 June 2021 / Published: 13 June 2021
Providing texture-modified food for patients with dysphagia is a cornerstone of dysphagia treatment. This study aimed to evaluate the safety and efficacy of a specially designed texture-modified food that can be easily swallowed while maintaining the unique taste by adjusting hardness and adhesiveness in patients with brain disorders using a videofluoroscopic swallowing study. We included 101 patients with oropharyngeal dysphagia due to brain disorders who were referred to the rehabilitation department. To evaluate the safety and efficacy of a specially designed texture-modified food, rice gruel was compared with a regular instant rice porridge, and bulgogi mousse was compared with ground bulgogi, which normally serves as a texture-modified diet for patients with dysphagia in our hospital during the videofluoroscopic swallowing study. The Penetration–Aspiration Scale score, oropharyngeal transit time, number of swallows required to maximally eliminate food materials from the oropharyngeal space, and vallecular and pyriform sinus residue after swallowing scale score were compared. Rice gruel required a shorter oropharyngeal transit time and fewer number of swallowing per the given amount of food than regular instant rice porridge; however, no statistical difference was found in the vallecular and pyriform sinus residue after swallowing scale scores and the Penetration–Aspiration Scale scores. Bulgogi mousse required more swallowing and had lower Penetration–Aspiration Scale scores than ground bulgogi; however, no significant difference was found in the oropharyngeal transit time and the vallecular and pyriform sinus residue after swallowing scale scores. The study foods were safe and efficacious compared to control foods usually provided for patients with dysphagia from various brain disorders. View Full-Text
Keywords: dysphagia; texture-modified foods; dysphagia diet; brain disorders; texture analysis dysphagia; texture-modified foods; dysphagia diet; brain disorders; texture analysis
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MDPI and ACS Style

Kwak, S.; Choo, Y.J.; Choi, K.T.; Chang, M.C. Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study. Healthcare 2021, 9, 728. https://doi.org/10.3390/healthcare9060728

AMA Style

Kwak S, Choo YJ, Choi KT, Chang MC. Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study. Healthcare. 2021; 9(6):728. https://doi.org/10.3390/healthcare9060728

Chicago/Turabian Style

Kwak, Soyoung, Yoo J. Choo, Kyu T. Choi, and Min C. Chang 2021. "Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study" Healthcare 9, no. 6: 728. https://doi.org/10.3390/healthcare9060728

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