Sliced Jelly Whole Swallowing Reduces Deglutition Risk: A Novel Feeding Method for Patients with Dysphagia.

Aspiration Modified diet Pharyngeal residue Sliced gelatin jelly Thickened liquid

Journal

Dysphagia
ISSN: 1432-0460
Titre abrégé: Dysphagia
Pays: United States
ID NLM: 8610856

Informations de publication

Date de publication:
03 Apr 2024
Historique:
received: 26 06 2023
accepted: 18 01 2024
medline: 3 4 2024
pubmed: 3 4 2024
entrez: 3 4 2024
Statut: aheadofprint

Résumé

Texture modification in the form of gels or jellies is used for patients with dysphagia. For over 20 years, our group has been using gelatin jellies, a type of gel, as a starting diet for patients with dysphagia. Gelatin jellies are served in a small-sliced form and swallowed whole. In sliced jelly whole swallowing (SJWS), sliced gelatin jelly (SGJ) passes through the pharynx in one lump without collapsing. This study aimed to examine the usefulness of SJWS. We analyzed the images of videofluoroscopic swallowing studies performed using the normalized residue ratio scale (NRRSv: vallecula, NRRSp: pyriform sinus), the penetration-aspiration scale (PAS), and pharyngeal transit time (PTT) in 50 patients with dysphagia and compared the results in a prospective study. SJWS had significantly less residue in both NRRSv and NRRSp than in moderately thickened liquid swallowing. No significant differences in PAS scores were found between SGJ and moderately thickened liquid. Additionally, no significant differences in PTT scores were noted between the two. This study demonstrated the usefulness of SJWS in improving swallowing safety in patients with dysphagia. Further studies are needed to evaluate the reproducibility of the test, the comparison of SGJ with other thickened liquids, and the safety of SJWS for different diseases.

Identifiants

DOI: 10.1007/s00455-024-10674-6 PMID: 38568345
pubmed: 38568345
doi: 10.1007/s00455-024-10674-6
pii: 10.1007/s00455-024-10674-6
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Japan Society for the Promotion of Science London
ID : JP20K11236

Informations de copyright

© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Références

Steele CM, Alsanei WA, Ayanikalath S, Barbon CEA, Chen J, Cichero JAY, Coutts K, Dantas RO, Duivestein J, Giosa L, et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia. 2017;30:2–26. https://doi.org/10.1007/s00455-014-9578-x .
doi: 10.1007/s00455-014-9578-x
Garcia JM, Chambers E IV, Molander M. Thickened liquids: practice patterns of speech-language pathologists. Am J Speech Lang Pathol. 2005;14:4–13. https://doi.org/10.1044/1058-0360(2005/003) .
doi: 10.1044/1058-0360(2005/003) pubmed: 15962843
Clavé P, de Kraa M, Arreola V, Girvent M, Farré R, Palomera E, Serra-Prat M. The effect of bolus viscosity on swallowing function in neurogenic dysphagia. Aliment Pharmacol Ther. 2006;24:1385–94. https://doi.org/10.1111/j.1365-2036.2006.03118.x .
doi: 10.1111/j.1365-2036.2006.03118.x pubmed: 17059520
Newman R, Vilardell N, Clavé P, Speyer R. Effect of bolus viscosity on the safety and efficacy of swallowing and the kinematics of the swallow response in patients with oropharyngeal dysphagia: white paper by the European Society for Swallowing Disorders (ESSD). Dysphagia. 2016;31:232–49. https://doi.org/10.1007/s00455-016-9696-8 .
doi: 10.1007/s00455-016-9696-8 pubmed: 27016216 pmcid: 4929168
National Dysphagia Diet Task Force. National dysphagia diet, standardization for optimal care. Chicago: American Dietetic Association; 2002.
Kayashita J, Fujishima I, Fujitani J, Hironaka S, Koshiro A, Mizukami M, Senda N, Moriwaki M. The Japanese dysphagia diet of 2021 by the Japanese Society of Dysphagia Rehabilitation. Jpn J Compr Rehabil Sci. 2022;13:64–77. https://doi.org/10.11336/jjcrs.13.64 .
doi: 10.11336/jjcrs.13.64 pubmed: 37859852 pmcid: 10545023
Cichero JAY, Atherton M, Bellis-Smith N, Suter M. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutr Diet. 2007;64:S53-76. https://doi.org/10.1111/j.1747-0080.2007.00153.x .
doi: 10.1111/j.1747-0080.2007.00153.x
Momosaki R, Abo M, Kobayashi K. Swallowing analysis for semisolid food texture in poststroke dysphagic patients. J Stroke Cerebrovasc Dis. 2013;22:267–70. https://doi.org/10.1016/j.jstrokecerebrovasdis.2011.08.009 .
doi: 10.1016/j.jstrokecerebrovasdis.2011.08.009 pubmed: 21968093
Cichero JAY, Lam P, Steele CM, Hanson B, Chen J, Dantas RO, Duivestein J, Kayashita J, Lecko C, Murray J, et al. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dysphagia. 2017;32:293–314. https://doi.org/10.1007/s00455-016-9758-y .
doi: 10.1007/s00455-016-9758-y pubmed: 27913916
Lopes de Saliva LA, Rao MA. Rheological behavior of food gels. In: Rao MA, editor. Rheology of fluid and semisolid foods principles and applications. 2nd ed. New York: Springer; 2007. p. 339–401.
doi: 10.1007/978-0-387-70930-7_6
Seidel JS, Gausche-Hill M. Lychee-flavored gel candies: a potentially lethal snack for infants and children. Arch Pediatr Adolesc Med. 2002;156:1120–2. https://doi.org/10.1001/archpedi.156.11.1120 .
doi: 10.1001/archpedi.156.11.1120 pubmed: 12413340
IDDSI. FAQ-foods (levels 4–7 and transitional). https://iddsi.org/FAQ/Foods . Accessed 26 Jun 2023.
Food Safety Commission of Japan. Risk assessment report: choking accidents caused by foods. 2010. https://www.fsc.go.jp/english/topics/choking_accidents_caused_by_foods.pdf . Accessed 26 Jun 2023.
Matsuo K, Fujishima I. Textural changes by mastication and proper food texture for patients with oropharyngeal dysphagia. Nutrients. 2020;12:1613–27. https://doi.org/10.3390/nu12061613 .
doi: 10.3390/nu12061613 pubmed: 32486264 pmcid: 7352363
National Rehabilitation Center For Persons with Disabilities Japan. Dysphasia rehabilitation manual. 2015. http://www.rehab.go.jp/english/whoclbc/pdf/E30.pdf . Accessed 26 Jun 2023.
Watase M. Research on development for diets of patients with dysphagia in aged society. J Appl Glycosci. 2002;49:319–25. https://doi.org/10.5458/jag.49.319 . (in Japanese).
doi: 10.5458/jag.49.319
Poppe J. Gelatin. In: Imenson A, editor. Thickening and gelling agents for food. 2nd ed. New York: Springer; 2012. p. 144–68.
Mizunuma H, Sonomura M, Shimokasa K, Ogoshi H, Nakamura S, Tayama N. Numerical modeling and simulation on the swallowing of jelly. J Texture Stud. 2009;40:406–26. https://doi.org/10.1111/j.1745-4603.2009.00189.x .
doi: 10.1111/j.1745-4603.2009.00189.x
Fujishima I, Fujiu-Kurachi M, Arai H, Hyodo M, Kagaya H, Maeda K, Mori T, Nishioka S, Oshima F, Ogawa S, Ueda K, Umezaki T, Wakabayashi H, Yamawaki M, Yoshimura Y. Sarcopenia and dysphagia: position paper by four professional organizations. Geriatr Gerontol Int. 2019;19:91–7. https://doi.org/10.1111/ggi.13591 .
doi: 10.1111/ggi.13591 pubmed: 30628181
Kunieda K, Fujishima I, Wakabayashi H, Ohno T, Shigematsu T, Itoda M, Oshima F, Mori T, Ogawa N, Ogawa S. Relationship between tongue pressure and pharyngeal function assessed using high-resolution manometry in older dysphagia patients with sarcopenia: a pilot study. Dysphagia. 2021;36:33–40. https://doi.org/10.1007/s00455-020-10095-1 .
doi: 10.1007/s00455-020-10095-1 pubmed: 32140906
Aydogdu I, Ertekin C, Tarlaci S, Turman B, Kiylioglu N, Secil Y. Dysphagia in lateral medullary infarction (Wallenberg’s syndrome): an acute disconnection syndrome in premotor neurons related to swallowing activity? Stroke. 2001;32:2081–7. https://doi.org/10.1161/hs0901.094278 .
doi: 10.1161/hs0901.094278 pubmed: 11546900
Kunieda K, Sugi T, Ohno T, Nomoto A, Shigematsu T, Kanazawa H, Fujishima I. Incoordination during the pharyngeal phase in severe dysphagia due to lateral medullary syndrome. Clin Case Rep. 2021;9:1728–31. https://doi.org/10.1002/ccr3.3890 .
doi: 10.1002/ccr3.3890 pubmed: 33768924 pmcid: 7981674
Kunieda K, Ohno T, Fujishima I, Hojo K, Morita T. Reliability and validity of a tool to measure the severity of dysphagia: the food intake LEVEL scale. J Pain Symptom Manage. 2013;46:201–6. https://doi.org/10.1016/j.jpainsymman.2012.07.020 .
doi: 10.1016/j.jpainsymman.2012.07.020 pubmed: 23159683
Nicosia MA, Robbins J. The usefulness of the line spread test as a measure of liquid consistency. Dysphagia. 2007;22:306–11. https://doi.org/10.1007/s00455-007-9086-3 .
doi: 10.1007/s00455-007-9086-3 pubmed: 17581694
Pearson WG Jr, Molfenter SM, Smith ZM, Steele CM. Image-based measurement of post-swallow residue: the normalized residue ratio scale. Dysphagia. 2013;28:167–77. https://doi.org/10.1007/s00455-012-9426-9 .
doi: 10.1007/s00455-012-9426-9 pubmed: 23089830
Rosenbek JC, Robbins JA, Roecker EB, Coyle JL, Wood JL. A penetration–aspiration scale. Dysphagia. 1996;11:93–8. https://doi.org/10.1007/bf00417897 .
doi: 10.1007/bf00417897 pubmed: 8721066
Logemann JA, Pauloski BR, Colangelo L, Lazarus C, Fujiu M, Kahrilas PJ. Effects of a sour bolus on oropharyngeal swallowing measures in patients with neurogenic dysphagia. J Speech Hear Res. 1995;38:556–63. https://doi.org/10.1044/jshr.3803.556 .
doi: 10.1044/jshr.3803.556 pubmed: 7674647
Moriwaki M, Takagi D, Katagiri N, Fujishima I, Ohno T. Penetration/aspiration and pharyngeal residues among different types of food evaluated via a videofluoroscopic examination of swallowing. Deglutition. 2017;6:196–201 (in Japanese).
Lazarus CL. History of the use and impact of compensatory strategies in management of swallowing disorders. Dysphagia. 2017;32:3–10. https://doi.org/10.1007/s00455-016-9779-6 .
doi: 10.1007/s00455-016-9779-6 pubmed: 28130600
Morita A, Horiuchi A, Horiuchi I, Takada H. Effectiveness of water jelly ingestion for both rehabilitation and prevention of aspiration pneumonia in elderly patients with moderate to severe dysphagia. J Clin Gastroenterol. 2022;56:109–13. https://doi.org/10.1097/MCG.0000000000001493 .
doi: 10.1097/MCG.0000000000001493

Auteurs

Seijiro Aii (S)

Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Naka-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan. dldrm2010@gmail.com.
Department of Medical Education Research and Development, Graduate School of Medicine and Dentistry, Tokyo Medical and Dental University, Tokyo, Japan. dldrm2010@gmail.com.

Ichiro Fujishima (I)

Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Naka-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan.

Takashi Shigematsu (T)

Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Naka-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan.

Tomohisa Ohno (T)

Department of Dentistry, Hamamatsu City Rehabilitation Hospital, Hamamatsu City, Shizuoka, Japan.

Kenjiro Kunieda (K)

Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Naka-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan.
Department of Neurology, Gifu University Graduate School of Medicine, Gifu, Japan.

Masanaga Yamawaki (M)

Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Naka-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan.
Department of Medical Education Research and Development, Graduate School of Medicine and Dentistry, Tokyo Medical and Dental University, Tokyo, Japan.

Classifications MeSH