Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia

Bolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article discusses swallowing bolus texture from two key aspects: the textural change of solid food by mastication and the current standardiz...

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Main Authors: Koichiro Matsuo, Ichiro Fujishima
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Nutrients
Subjects:
Online Access:https://www.mdpi.com/2072-6643/12/6/1613
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author Koichiro Matsuo
Ichiro Fujishima
author_facet Koichiro Matsuo
Ichiro Fujishima
author_sort Koichiro Matsuo
collection DOAJ
description Bolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article discusses swallowing bolus texture from two key aspects: the textural change of solid food by mastication and the current standardized definition of food texture in Japan. When swallowing a liquid bolus, the texture is mostly maintained from ingestion to swallow onset. For solid food, however, the food is crushed by chewing and mixed with saliva before swallowing; the texture of the ingested food is modified to an easily swallowable form at swallow onset by mastication. Understanding the mechanism of mastication and its assessment are therefore important in deciding the proper diet for dysphagic patients. As standardized criteria for classifying the texture of food and liquid are essential as well, this report also describes the Japanese Dysphagia Diet 2013 that is commonly used as the standardized index for dysphagic diets in Japan.
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spelling doaj.art-5d563655351d48cdbe53a2f8e07aed992023-11-20T02:18:35ZengMDPI AGNutrients2072-66432020-05-01126161310.3390/nu12061613Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal DysphagiaKoichiro Matsuo0Ichiro Fujishima1Department of Dentistry and Oral-Maxillofacial Surgery, School of Medicine, Fujita Health University, Aichi 470-1192, JapanDepartment of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, Hamamatsu 433-8511, JapanBolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article discusses swallowing bolus texture from two key aspects: the textural change of solid food by mastication and the current standardized definition of food texture in Japan. When swallowing a liquid bolus, the texture is mostly maintained from ingestion to swallow onset. For solid food, however, the food is crushed by chewing and mixed with saliva before swallowing; the texture of the ingested food is modified to an easily swallowable form at swallow onset by mastication. Understanding the mechanism of mastication and its assessment are therefore important in deciding the proper diet for dysphagic patients. As standardized criteria for classifying the texture of food and liquid are essential as well, this report also describes the Japanese Dysphagia Diet 2013 that is commonly used as the standardized index for dysphagic diets in Japan.https://www.mdpi.com/2072-6643/12/6/1613masticationoral functionmodified dietviscosityJapanese Dysphagia Diet 2013
spellingShingle Koichiro Matsuo
Ichiro Fujishima
Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
Nutrients
mastication
oral function
modified diet
viscosity
Japanese Dysphagia Diet 2013
title Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
title_full Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
title_fullStr Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
title_full_unstemmed Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
title_short Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia
title_sort textural changes by mastication and proper food texture for patients with oropharyngeal dysphagia
topic mastication
oral function
modified diet
viscosity
Japanese Dysphagia Diet 2013
url https://www.mdpi.com/2072-6643/12/6/1613
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