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The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or...

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Autores principales: Steele, Catriona M., Alsanei, Woroud Abdulrahman, Ayanikalath, Sona, Barbon, Carly E. A., Chen, Jianshe, Cichero, Julie A. Y., Coutts, Kim, Dantas, Roberto O., Duivestein, Janice, Giosa, Lidia, Hanson, Ben, Lam, Peter, Lecko, Caroline, Leigh, Chelsea, Nagy, Ahmed, Namasivayam, Ashwini M., Nascimento, Weslania V., Odendaal, Inge, Smith, Christina H., Wang, Helen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4342510/
https://www.ncbi.nlm.nih.gov/pubmed/25343878
http://dx.doi.org/10.1007/s00455-014-9578-x
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author Steele, Catriona M.
Alsanei, Woroud Abdulrahman
Ayanikalath, Sona
Barbon, Carly E. A.
Chen, Jianshe
Cichero, Julie A. Y.
Coutts, Kim
Dantas, Roberto O.
Duivestein, Janice
Giosa, Lidia
Hanson, Ben
Lam, Peter
Lecko, Caroline
Leigh, Chelsea
Nagy, Ahmed
Namasivayam, Ashwini M.
Nascimento, Weslania V.
Odendaal, Inge
Smith, Christina H.
Wang, Helen
author_facet Steele, Catriona M.
Alsanei, Woroud Abdulrahman
Ayanikalath, Sona
Barbon, Carly E. A.
Chen, Jianshe
Cichero, Julie A. Y.
Coutts, Kim
Dantas, Roberto O.
Duivestein, Janice
Giosa, Lidia
Hanson, Ben
Lam, Peter
Lecko, Caroline
Leigh, Chelsea
Nagy, Ahmed
Namasivayam, Ashwini M.
Nascimento, Weslania V.
Odendaal, Inge
Smith, Christina H.
Wang, Helen
author_sort Steele, Catriona M.
collection PubMed
description Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step toward building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of ten international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain specific information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two key trends with respect to the impact of thickening liquids on swallowing: thicker liquids reduce the risk of penetration–aspiration, but also increase the risk of post-swallow residue in the pharynx. The literature was insufficient to support the delineation of specific viscosity boundaries or other quantifiable material properties related to these clinical outcomes. With respect to food texture, the literature pointed to properties of hardness, cohesiveness, and slipperiness as being relevant both for physiological behaviors and bolus flow patterns. The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation.
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spelling pubmed-43425102015-02-28 The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review Steele, Catriona M. Alsanei, Woroud Abdulrahman Ayanikalath, Sona Barbon, Carly E. A. Chen, Jianshe Cichero, Julie A. Y. Coutts, Kim Dantas, Roberto O. Duivestein, Janice Giosa, Lidia Hanson, Ben Lam, Peter Lecko, Caroline Leigh, Chelsea Nagy, Ahmed Namasivayam, Ashwini M. Nascimento, Weslania V. Odendaal, Inge Smith, Christina H. Wang, Helen Dysphagia Original Article Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step toward building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of ten international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain specific information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two key trends with respect to the impact of thickening liquids on swallowing: thicker liquids reduce the risk of penetration–aspiration, but also increase the risk of post-swallow residue in the pharynx. The literature was insufficient to support the delineation of specific viscosity boundaries or other quantifiable material properties related to these clinical outcomes. With respect to food texture, the literature pointed to properties of hardness, cohesiveness, and slipperiness as being relevant both for physiological behaviors and bolus flow patterns. The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation. Springer US 2014-10-25 2015 /pmc/articles/PMC4342510/ /pubmed/25343878 http://dx.doi.org/10.1007/s00455-014-9578-x Text en © The Author(s) 2014 https://creativecommons.org/licenses/by/4.0/ Open AccessThis article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.
spellingShingle Original Article
Steele, Catriona M.
Alsanei, Woroud Abdulrahman
Ayanikalath, Sona
Barbon, Carly E. A.
Chen, Jianshe
Cichero, Julie A. Y.
Coutts, Kim
Dantas, Roberto O.
Duivestein, Janice
Giosa, Lidia
Hanson, Ben
Lam, Peter
Lecko, Caroline
Leigh, Chelsea
Nagy, Ahmed
Namasivayam, Ashwini M.
Nascimento, Weslania V.
Odendaal, Inge
Smith, Christina H.
Wang, Helen
The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title_full The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title_fullStr The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title_full_unstemmed The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title_short The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
title_sort influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4342510/
https://www.ncbi.nlm.nih.gov/pubmed/25343878
http://dx.doi.org/10.1007/s00455-014-9578-x
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