Swallowing Analysis for Semisolid Food Texture in Poststroke Dysphagic Patients
Swallowing Analysis for Semisolid Food Texture in Poststroke Dysphagic Patients
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DOI：
10.1016/j.jstrokecerebrovasdis.2011.08.009
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发表时间：
2013-04-01
影响因子：
2.5
通讯作者：
Kobayashi, Kazushige
中科院分区：
文献类型：
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作者：
Momosaki, Ryo;Abo, Masahiro;Kobayashi, Kazushige
背景：我们的目的是确定适合中风后吞咽困难患者的半固体食物的质地。方法：研究对象包括52例脑卒中后吞咽困难患者（72±8岁），接受半固体食物训练，并要求评估吞咽功能。给了52种不需要咀嚼的均匀半固体食物。用流变仪（TPU-2S; Yamaden Co. Ltd, Tokyo, Japan）测量了两次织构。织构特征如下：硬度1873 ~ 19510 N/m(2)（平均9129 N/m(2)）；内聚性，0.13 ~ 0.67（平均0.32）；粘附性，2 ~ 878 J/m(3)（平均209 J/m(3)）；黏度为546至8781 N/m(2)（平均2908 N/m(2)）。在纤维内镜评估期间，患者坐着进食单一的半固体食物。患者被要求吞下4 g食物，并评估食物的质地、咽残留、进入喉部和吸入情况。我们通过视频内窥镜观察并注意到食物的质地和吞咽运动之间的联系。结果：内窥镜下对食物质地的评价显示，残留物沉积对粘连性的影响有显著性差异，吸吸对粘连性的影响有显著性差异。结论：我们确定了不同的半固体食物的质地适合或不适合中风后吞咽困难患者。
Background: Our objective was to determine the texture of semisolid foods that are appropriate for poststroke dysphagic patients. Methods: Subjects included 52 poststroke dysphagic patients (72 +/- 8 years of age) who were trained with semisolid foods and required the evaluation of swallowing function. Fifty-two homogeneous semisolid foods not requiring mastication were given. Texture were measured twice using a rheometer (TPU-2S; Yamaden Co. Ltd., Tokyo, Japan). Texture characteristics were as follows: hardness, 1873 to 19,510 N/m(2) (mean 9,129 N/m(2)); cohesiveness, 0.13 to 0.67 (mean 0.32); adhesiveness, 2 to 878 J/m(3) (mean 209 J/m(3)); and gumminess, 546 to 8781 N/m(2) (mean 2908 N/m(2)). Patients sat during fiberoptic endoscopic evaluation and ingested a single semisolid food. The patients were asked to swallow 4 g of food, and the texture, pharyngeal residue, penetration into the larynx, and aspiration were evaluated. We observed and noted the association between the texture of foods and swallowing movements by videoendoscopy. Results: Evaluating food texture by endoscopy revealed significant differences in adhesiveness according to residue deposition and significant differences in gumminess according to aspiration. Conclusions: We identified the textures of different semisolid foods as being either appropriate or inappropriate for poststroke dysphagic patients.