Thickener Viscosity in Dysphagia Management: Variability among Speech-Language Pathologists

  title={Thickener Viscosity in Dysphagia Management: Variability among Speech-Language Pathologists},
  author={Devon L. Glassburn and Jodelle F. Deem},
Abstract. Twenty-three speech-language pathologists (SLPs) experienced with thickening liquids for dysphagia evaluations were asked to mix solutions comparable to their perceptions of nectar, honey, and pudding consistencies. The purpose of the study was to determine if these professionals were able to reliably repeat their relative perceptions of nectar, honey, and pudding over multiple mixings. Each mixed solution was analyzed using a viscometer to determine its actual viscosity. A… 
Thickened liquids: practice patterns of speech-language pathologists.
Although the majority affirmed that thickening thin liquids was an effective intervention strategy, opinions about effectiveness were more favorable for nectar-thick versus honey-like and spoon-th thick consistencies and Respondents also acknowledged that their patients had little liking for thickened liquids.
Viscosity in Infant Dysphagia Management: Comparison of Viscosity of Thickened Liquids Used in Assessment and Thickened Liquids Used in Treatment
The purpose of this study was to investigate comparability of viscosity of liquids used in assessment and treatment of infants with dysphagia. Goals of this study were as follows: (1) Establish
Speech Pathologists Proficiency for Determining Viscosity Grade in Liquid Foods ; Dominio del fonoaudiólogo para la determinación del grado de viscosidad de alimentos líquidos
Dysphagia is a disruption in the swallowing process which hinders movement of food, affecting the safety, efficiency and quality of feeding. Treatment includes different strategies, with viscosity
Comparison of the Thickeners Used in Dysphagia Treatment
Objective: Because the likelihood of stroke, as well as of other diseases associated with dysphagia, increases with age, dysphagia is most common among the elderly. As dietary modification is a
Sensory discrimination of the viscosity of thickened liquids for dysphagia management
Results of both magnitude estimation and triangle tests suggested that human abilities in detecting the viscosity changes of thickened water and thickened milk by finger tactile sensory were similar within nectarand honeythick viscosities range in spite of their different compositions and rheological properties.
Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements
Results revealed that liquids thickened with smooth textured purees were comparable to commercial starch and gum based thickeners, and may be offered as a viable alternative.
Oral Perceptual Discrimination of Viscosity Differences for Non-Newtonian Liquids in the Nectar- and Honey-Thick Ranges
The data suggest that for xanthan gum-thickened liquids, there may be several increments of detectably different viscosity within the ranges currently proposed for nectar- and honey-thicks liquids.
Rheological characterization of thickened beverages used in the treatment of dysphagia
Abstract Dysphagia is a difficulty in eating and swallowing of solid and/or liquid foods. Thickened beverages are traditionally used in the clinical treatment of dysphagia to liquids. The objectives
Clinical Challenges in the Evaluation and Treatment of Individuals with Poststroke Dysphagia
Clinical challenges are discussed, including early detection of dysphagia and aspiration risk, treatment efficacy, refractory dysphAGia, and noncompliance with treatment.
Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow
Methods that can be used to measure the flow characteristics of liquids used in dysphagia management are described, including the measurement of apparent viscosity, measures of extensional flow, slump tests, and subjective methods.


Effect of swallowed bolus variables on oral and pharyngeal phases of swallowing.
Specific variables of swallowing are affected significantly by the variables of the swallowed bolus, such as volume and viscosity, and the study findings have implications about the neural control mechanisms that govern swallowing as well as about the diagnosis and treatment of patients with abnormal oral-pharyngeal swallowing.
Effects of alterations in bolus viscosity on esophageal peristalsis in humans.
Increased bolus viscosity significantly alters human esophageal peristalsis and may be mediated by esophagal stretch reflexes or by the intrinsic properties of the esophagesal musculature or both.
Pharyngeal effects of bolus volume, viscosity, and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects.
The oropharyngeal swallow of 10 patients with mild dysphagia at 3 weeks after a cerebrovascular accident (stroke), 10 normal subjects, and 8 significantly dysphagic neurologically impaired patients was studied videofluorographically to examine the effects of 2 bolus temperatures, 2 volumes, and 2 viscosities on the durations of pharyngeAL stage swallow events and the frequency and nature of oropharygeal swallowing problems and bolus transit.
Effect of age and bolus variables on the coordination of the glottis and upper esophageal sphincter during swallowing.
We studied 1) the effect of age and bolus variables on a) the coordination of deglutitive vocal cord adduction and upper esophageal sphincter (UES) relaxation and b) the duration of deglutitive vocal
Effects of bolus volume, viscosity, and repeated swallows in nonstroke subjects and stroke patients.
No statistically significant learning/repetition effect for repeated swallows in either subject group, or both groups combined is found.
Determinants of intrabolus pressure during esophageal peristaltic bolus transport.
Concurrency esophageal videofluoroscopic and intraluminal manometric recordings in supine normal volunteers using different bolus volumes and viscosities and abdominal compression indicated that intrabolus pressure can serve as an important indicator of the forces resisting peristaltic transport and the occurrence of ineffective bolus transport.
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