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Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES

Dysphagia diets are recommended to prevent choking and aspiration in people with dysphagia; however, rice-porridge and mashed rice-porridge, which are used as staple foods for people with dysphagia in Japan, are time-consuming to prepare. The National Agriculture and Food Research Organization has f...

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Autores principales: Tsubokawa, Misao, Fujitani, Junko, Ashida, Kanae, Hayase, Mika, Kobayashi, Namiko, Horita, Chika, Sakashita, Masafumi, Tokunaga, Takahiro, Hamano, Tadanori, Kikuta, Ken-ichiro, Fujieda, Shigeharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326101/
https://www.ncbi.nlm.nih.gov/pubmed/36242646
http://dx.doi.org/10.1007/s00455-022-10529-y
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author Tsubokawa, Misao
Fujitani, Junko
Ashida, Kanae
Hayase, Mika
Kobayashi, Namiko
Horita, Chika
Sakashita, Masafumi
Tokunaga, Takahiro
Hamano, Tadanori
Kikuta, Ken-ichiro
Fujieda, Shigeharu
author_facet Tsubokawa, Misao
Fujitani, Junko
Ashida, Kanae
Hayase, Mika
Kobayashi, Namiko
Horita, Chika
Sakashita, Masafumi
Tokunaga, Takahiro
Hamano, Tadanori
Kikuta, Ken-ichiro
Fujieda, Shigeharu
author_sort Tsubokawa, Misao
collection PubMed
description Dysphagia diets are recommended to prevent choking and aspiration in people with dysphagia; however, rice-porridge and mashed rice-porridge, which are used as staple foods for people with dysphagia in Japan, are time-consuming to prepare. The National Agriculture and Food Research Organization has found jelly-like food products made from high-amylose rice-flour (rice-flour jelly) to be easy to prepare with a texture suitable for dysphagia diets. To investigate the potential of rice-flour jelly for the dysphagia diet, we evaluated the amount of pharyngeal residue after swallowing rice-flour jelly using fiberoptic endoscopic evaluation of swallowing and compared it with those of rice-porridge, mashed rice-porridge, and fruit jelly. We enrolled 70 participants (43 males and 27 females, aged 32–96 years, median 74.5 years) and evaluated their pharyngeal residue using the Yale Pharyngeal Residue Severity Rating Scale which includes five levels from I (none) to V (severe). Statistical analysis showed that level I was more common in fruit jelly for vallecula residue and pyriform sinus residue, and level III (mild) was more common in rice-porridge for vallecula residue (p < 0.05). No differences of pharyngeal residue were found in rice-flour jelly or mashed rice-porridge. No significant difference was observed in the number of participants with laryngeal penetration or aspiration. Therefore, rice-flour jelly is a suitable alternative to rice-porridge as a staple food for people with dysphagia in terms of food texture.
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spelling pubmed-103261012023-07-08 Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES Tsubokawa, Misao Fujitani, Junko Ashida, Kanae Hayase, Mika Kobayashi, Namiko Horita, Chika Sakashita, Masafumi Tokunaga, Takahiro Hamano, Tadanori Kikuta, Ken-ichiro Fujieda, Shigeharu Dysphagia Original Article Dysphagia diets are recommended to prevent choking and aspiration in people with dysphagia; however, rice-porridge and mashed rice-porridge, which are used as staple foods for people with dysphagia in Japan, are time-consuming to prepare. The National Agriculture and Food Research Organization has found jelly-like food products made from high-amylose rice-flour (rice-flour jelly) to be easy to prepare with a texture suitable for dysphagia diets. To investigate the potential of rice-flour jelly for the dysphagia diet, we evaluated the amount of pharyngeal residue after swallowing rice-flour jelly using fiberoptic endoscopic evaluation of swallowing and compared it with those of rice-porridge, mashed rice-porridge, and fruit jelly. We enrolled 70 participants (43 males and 27 females, aged 32–96 years, median 74.5 years) and evaluated their pharyngeal residue using the Yale Pharyngeal Residue Severity Rating Scale which includes five levels from I (none) to V (severe). Statistical analysis showed that level I was more common in fruit jelly for vallecula residue and pyriform sinus residue, and level III (mild) was more common in rice-porridge for vallecula residue (p < 0.05). No differences of pharyngeal residue were found in rice-flour jelly or mashed rice-porridge. No significant difference was observed in the number of participants with laryngeal penetration or aspiration. Therefore, rice-flour jelly is a suitable alternative to rice-porridge as a staple food for people with dysphagia in terms of food texture. Springer US 2022-10-15 2023 /pmc/articles/PMC10326101/ /pubmed/36242646 http://dx.doi.org/10.1007/s00455-022-10529-y Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Article
Tsubokawa, Misao
Fujitani, Junko
Ashida, Kanae
Hayase, Mika
Kobayashi, Namiko
Horita, Chika
Sakashita, Masafumi
Tokunaga, Takahiro
Hamano, Tadanori
Kikuta, Ken-ichiro
Fujieda, Shigeharu
Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title_full Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title_fullStr Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title_full_unstemmed Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title_short Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES
title_sort potential of rice-flour jelly made from high-amylose rice as a dysphagia diet: evaluation of pharyngeal residue by fees
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326101/
https://www.ncbi.nlm.nih.gov/pubmed/36242646
http://dx.doi.org/10.1007/s00455-022-10529-y
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