Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target?
Dysphagia is a swallowing disorder characterized by the difficulty in transferring solid foods and/or liquids from the oral cavity to the stomach, imparing autonomous, and safe oral feeding. The main problems deriving from dysphagia are tracheo-bronchial aspiration, aspiration pneumonia, malnutritio...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2018.00068/full |
| _version_ | 1818268462050443264 |
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| author | Samir G. Sukkar Norbert Maggi Beatrice Travalca Cupillo Carmelina Ruggiero |
| author_facet | Samir G. Sukkar Norbert Maggi Beatrice Travalca Cupillo Carmelina Ruggiero |
| author_sort | Samir G. Sukkar |
| collection | DOAJ |
| description | Dysphagia is a swallowing disorder characterized by the difficulty in transferring solid foods and/or liquids from the oral cavity to the stomach, imparing autonomous, and safe oral feeding. The main problems deriving from dysphagia are tracheo-bronchial aspiration, aspiration pneumonia, malnutrition and dehydration. In order to overcome dysphagia-induced problems, over the years water and food thickening has been used, focusing specifically on viscosity increase, but limited results have been obtained. Elastic components and their effects on the cohesiveness on the bolus should be taken into account in the first place. We provide an analysis of dysphagia and suggest possible corrections to the protocols which are being used at present, taking into account rheological properties of food and the effect of saliva on the bolus. We reckon that considering such aspects in the dysphagia management market and healthcare catering would result in significant clinical risk reduction. |
| first_indexed | 2024-12-12T20:38:52Z |
| format | Article |
| id | doaj.art-0ff835997c5d4e73854411e47c6fae99 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-12T20:38:52Z |
| publishDate | 2018-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-0ff835997c5d4e73854411e47c6fae992022-12-22T00:12:48ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2018-08-01510.3389/fnut.2018.00068393166Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target?Samir G. Sukkar0Norbert Maggi1Beatrice Travalca Cupillo2Carmelina Ruggiero3Clinical Nutrition Unit, IRCCS Ospedale Policlinico San Martino di Genova, Genova, ItalyDepartment of Informatics, Bioengineering, Robotics and Systems Engineering, University of Genova, Genova, ItalyPhoniatric Unit, IRCCS Ospedale Policlinico San Martino di Genova, Genova, ItalyDepartment of Informatics, Bioengineering, Robotics and Systems Engineering, University of Genova, Genova, ItalyDysphagia is a swallowing disorder characterized by the difficulty in transferring solid foods and/or liquids from the oral cavity to the stomach, imparing autonomous, and safe oral feeding. The main problems deriving from dysphagia are tracheo-bronchial aspiration, aspiration pneumonia, malnutrition and dehydration. In order to overcome dysphagia-induced problems, over the years water and food thickening has been used, focusing specifically on viscosity increase, but limited results have been obtained. Elastic components and their effects on the cohesiveness on the bolus should be taken into account in the first place. We provide an analysis of dysphagia and suggest possible corrections to the protocols which are being used at present, taking into account rheological properties of food and the effect of saliva on the bolus. We reckon that considering such aspects in the dysphagia management market and healthcare catering would result in significant clinical risk reduction.https://www.frontiersin.org/article/10.3389/fnut.2018.00068/fullcohesivenessviscosityviscoelasticitydysphagiaaspiration pneumoniatexture-modifies food |
| spellingShingle | Samir G. Sukkar Norbert Maggi Beatrice Travalca Cupillo Carmelina Ruggiero Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? Frontiers in Nutrition cohesiveness viscosity viscoelasticity dysphagia aspiration pneumonia texture-modifies food |
| title | Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? |
| title_full | Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? |
| title_fullStr | Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? |
| title_full_unstemmed | Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? |
| title_short | Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target? |
| title_sort | optimizing texture modified foods for oro pharyngeal dysphagia a difficult but possible target |
| topic | cohesiveness viscosity viscoelasticity dysphagia aspiration pneumonia texture-modifies food |
| url | https://www.frontiersin.org/article/10.3389/fnut.2018.00068/full |
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