用商用黄原胶基增稠剂制备的用于吞咽困难患者的增稠饮料的国家吞咽困难饮食与国际吞咽困难饮食标准化倡议水平的比较。

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Subin An, Wonjae Lee, Byoungseung Yoo
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引用次数: 0

摘要

吞咽困难患者的液体厚度水平是根据国家吞咽困难饮食(NDD)和国际吞咽困难饮食标准化倡议(IDDSI)的指南确定的。NDD中的花蜜(2级)、蜂蜜(3级)和布丁状(4级)液体分别与IDDSI中的轻度(2级)、中度(3级)和极度(4级)粘稠液体一致。在本研究中,通过估算不同浓度(0.1 ~ 3.1%,w/w)的商用黄原胶基增稠剂制备的增稠饮料在IDDSI注射器流量测试中的表观粘度(ηa,50)和残留量(mL),比较了NDD水平与IDDSI水平。在各IDDSI和NDD水平下,增稠剂在增稠饮料中的浓度范围依次为水>橙汁>牛奶。与其他增稠饮料相比,在相同的NDD和IDDSI水平下,增稠剂浓度范围存在微小差异。这些结果表明,稠化饮料中稠化剂浓度范围对NDD水平的分类与IDDSI水平的分类存在差异,并且受饮料类型的影响较大。这些结果可以为临床应用IDDSI血流试验确定可靠的血管厚度水平提供有用的信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia.

Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia.

Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia.
The thickness levels of fluids for patients with dysphagia are established according to the guidelines of the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI). The nectar- (level 2), honey- (level 3), and pudding-like (level 4) fluids in NDD are consistent with the mildly (level 2), moderately (level 3), and extremely (level 4) thick fluids in IDDSI, respectively. In this study, NDD levels were compared with IDDSI levels by estimating both the apparent viscosity (ηa,50) and the residual volume (mL) in the IDDSI syringe flow test of thickened drinks prepared with a commercial xanthan gum-based thickener at different concentrations (0.1∼3.1%, w/w). The concentration range of the thickener in thickened drinks at each IDDSI and NDD level increased in the following order: water> orange juice> milk. A small difference was noted in the range of thickener concentration in the same NDD and IDDSI levels for thickened milk when compared with other thickened drinks. These results indicate that the thickener concentration ranges of thickened drinks for the classification of NDD levels differed from those of IDDSI levels, and they appeared to be greatly influenced by the type of drink. These findings could provide useful information for practically indi-cating the reliable thickness levels by the IDDSI flow test in clinical practice.
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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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