Investigation of Foods used in Videofluoroscopic Swallowing Examinations at 25 Japanese Hospitals

• ITO Akihiro

  Japanese Society of Functional Structure of Nutrition Department of Surgery and Palliative Medicine, Fujita Health University School of Medicine

• HIGASHIGUCHI Takashi

  Japanese Society of Functional Structure of Nutrition Department of Surgery and Palliative Medicine, Fujita Health University School of Medicine

• OSHIMA Fumiko

  Japanese Society of Functional Structure of Nutrition Department of Rehabilitation Medicine, Red Cross Kyoto Daiichi Hospital

• OTA Kikuo

  Japanese Society of Functional Structure of Nutrition Department of Rehabilitation Medicine, International University of Health and Welfare Hospital

• KAYASHITA Jun

  Japanese Society of Functional Structure of Nutrition Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima

• SHIGEMATSU Takashi

  Japanese Society of Functional Structure of Nutrition Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital

• SHIRAKI Makoto

  Japanese Society of Functional Structure of Nutrition First Department of Internal Medicine, Gifu University Hospital

• FUJITANI Junko

  Japanese Society of Functional Structure of Nutrition Department of Rehabilitation Medicine, National Center for Global Health and Medicine

• YAMANAKA Hideharu

  Japanese Society of Functional Structure of Nutrition Department of Surgery, Wakakusa Daiichi Hospital

Bibliographic Information

Other Title

• 嚥下造影検査食の現状に関する全国25施設の調査報告

Abstract

Purpose: To investigate the use and physical properties of test foods given during standard videofluoroscopic examination of swallowing (VF) in Japanese hospitals.<br>Methods: Twenty-five hospitals equipped for VF were surveyed regarding the type, composition, and preparation method of VF foods, and then classified into four groups based on the consistency of the foods used (liquid, thickened liquid/paste, jelly, and meal-like solid) for analysis.<br>Results: Hospitals varied in the number of VF foods used (total: 155; range, 2-12; mean, 6.2). Barium sulfate was used in 17 hospitals, and iodinated contrast media were used in 11 (3 used both). Liquid, thickened liquid/paste, jelly, and meal-like solid foods were used in 80%, 76%, 96%, and 72% of hospitals, respectively. Physically, liquid-food viscosities were similar across hospitals (range, 1-116 mPa-s), while those of thickened liquid/paste varied greatly (range, 79-1,984 mPa-s). This indicates that the physical properties described as “thick” or “thin” greatly varied depending on the hospital. Jelly had a hardness ranging between 640 and 48,000 N/m², an adhesion ≤ 900 J/m³, and an aggregation between 0.2 and 0.9. Meal-like solid foods were not analyzed, because it is difficult to obtain consistent data on them due to their heterogeneity.<br>Conclusion: VF food-types properties vary across hospitals and their physical properties of thickened liquid/paste except for liquid and jelly-food vary across hospitals.

Journal

• Jomyaku Keicho Eiyo

  Jomyaku Keicho Eiyo 29 (4), 1017-1025, 2014

  Japanese Society for Parenteral and Enteral Nutrition

Keywords

• VF food
• consistency
• physical property

Details

• CRID: 1390282679404311296
• NII Article ID: 130004678748
• DOI: 10.11244/jjspen.29.1017
• ISSN: 18813623
• ISSN: 13444980
• Web Site: https://search.jamas.or.jp/link/ui/2014337045
• Text Lang: ja
• Data Source:
  • JaLC
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed