Evaluation of the Japanese Dysphagia Diet 2013 by the JSDR Dysphagia Diet Committee (Thickened Liquid) by Using Several Types of Thickened Liquids

DOI 1 Citations
  • YAMAGATA Yoshie
    Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima
  • KAYASHITA Jun
    Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima

Bibliographic Information

Other Title
  • 性質の異なるとろみを使用した学会分類2013（とろみ）の検証

Search this article

Abstract

<p>Purpose:　The Japanese Dysphagia Diet 2013 (Thickened Liquid) was introduced by the dysphagia diet committee of the Japanese Society of Dysphagia Rehabilitation as a common description of the degree of thickness of thickened liquids for dysphagic persons. This classification showed an objective range of values (viscosity and line spread test [LST]), but these range of values were determined by performing a sensory evaluation of thickened liquid by using mainly thickened liquids made from xanthan gums. In this study, we aimed to examine the effect of the different types of liquid thickeners on the viscosity and LST score.</p><p>Methods:　Six samples (3 thickeners of xanthan gums, 1 thickener of guar gums, and 2 thickened liquid nutrition products) were used in this study. The samples were ranked based on the low of viscosity by 161 healthy volunteers in a sensory evaluation to measure the viscosity and LST score. The degrees of thickness levels according to the Japanese Dysphagia Diet 2013 (Thickened Liquid) by each method were compared.</p><p>Results and Discussion:　The thickened liquid nutrition products were evaluated as “moderately thick” or “extremely thick” through sensory evaluation but evaluated as “extremely thick” or “more than extremely thick” through viscosity measurement, and “less than mildly thick” through the LST. Thickened liquid made from guar gums was evaluated as “moderately thick” in the sensory evaluation but evaluated as “mildly thick” in the LST. This means that the viscosity and LST score evaluated according to the Japanese Dysphagia Diet 2013 (Thickened Liquid) differs between different types of thickened liquids made from xanthan gums from the human sense of viscosity. Therefore, this classification should be used even for samples of different types of thickened liquids made from xanthan gums that are deemed unsuitable for evaluation.</p>

Journal

Citations (1)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top