Geschmacksneutrale Andickungsmittel? – Ein kompetitiver Vergleich

BACKGROUND: Thickening of drinks is a standard procedure in dysphagia therapy. Among other things, this adaptive procedure aims to prevent posterior leakage and reduce the demands placed on retarded swallowing reflexes by decelerating boluses. Studies show that taste perception can induce a negative attitude towards thickened fluids in patients. This study investigates whether different thickeners differ in taste. METHODS: The taste of eight arbitrarily chosen thickeners available on the German market were compared by 37 healthy adults. In the test setting, two thickeners combined with water competed against each other. Participants decided which one they preferred. Up to seven pairwise comparisons were performed by each participant. Overall, 224 comparisons were carried out. Based on these results, a relative taste grade was calculated using a probabilistic model and significance tests for differences were performed. RESULTS AND CONCLUSION: There are significant differences in taste between the different products, presumably depending on their respective basic ingredients. To respect individual patient’s preferences, different thickeners should be tried out in dysphagia therapy. It remains unclear whether thickeners’ taste differences remain relevant once other liquids such as coffee, tea, or juice are thickened.