( 2009) also suggest that liking does not influence the swallowing function (i.e., the power frequency of swallowing sEMG). Nevertheless, the authors argue that these results do not mean that there is no effect, because the physiological measurements used are relatively insensitive. Despite a difference in perceived ease of swallowing between the taste solutions tested (sweet, salty, sour, bitter, and umami), no change in swallowing motor parameters was observed. They could only relate a perceived ease of swallowing to swallowing-related muscles (i.e., suprahyoid muscle) for thickened water consumed at 50☌. ( 2006) investigated the effect of thermal and gustatory food properties on perceived ease of swallowing, and on swallowing motor muscle parameters using submental surface electromyography (sEMG). Pelletier and Dhanaraj ( 2006) did not find any significant effect of taste palatability on lingual swallowing pressure. The authors conclude that additional development of thickening agents seems necessary if we wish to improve sensory properties.Īs of today, no conclusive results have been published that link food liking and swallowing performance. Starch-based thickeners (Thick and Easy, Thicken Up) imparted a starchy flavor and a grainy texture, whereas gum-based thickeners (Thick and Clear, Simply Thick) gave an undesirable added slickness to the beverages. ![]() ( 2006) also reported that with thickeners, the main flavors of the underlying base beverages (milk, apple juice, and orange juice) were suppressed (certainly due to the sensory interaction texture/flavor or chemical interaction biopolymers/flavor) and imparted slight off-flavors (bitter, sour, metallic, or astringent). Her findings suggest that none of the commercial thickeners tested produced a desired consistency and the products were not perceived to be tasty. Pelletier ( 1997) evaluated the performance of five commercial thickeners (Thick It, Thicken Right, Thick and Easy, ThickenUp, and QuikThick). One way to improve patient compliance and thus decrease associated risks is therefore to improve the sensory properties of thickened liquids.įew articles have been published on the sensory characterization of commercial thickeners used for dysphagia diets (Pelletier, 1997 Lotong et al., 2003 Matta et al., 2006). ( 2001) showed that noncompliance with the recommended dietary modification for dysphagia is associated with adverse outcomes such as a high mortality rate and aspiration pneumonia. On the basis of the retrospective cohort study of 140 patients, Low et al. Patients who have a strong dislike of thickened liquids may, as a result, avoid drinking swallow-safe liquids. However, most practitioners perceive that their patients dislike thickened liquids (Garcia et al., 2005). These are prescribed based on their physical properties (primarily the viscosity/consistency), which are believed to module the flow of liquids as they enter the pharynx and hence, at least partially, compensate for delayed swallow response. To reduce these complications, thickened liquids are recommended as a dietary treatment (American Dietetic Association, 2002). A poor muscle coordination during swallowing, a delayed swallow response and/or residue of bolus material can also lead to aspiration, which can result in pneumonia, above all when malnutrition is present. Consequently, difficulty in swallowing, clinically termed “dysphagia,” can lead to dehydration and malnutrition. ![]() Swallowing is a mandatory step for foods and liquids to be ingested.
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