Rehabilitation Practice and Science
Translated Title
市售增稠劑在花蜜狀和蜂蜜狀的濃稠度調查及在時間下的變化
Abstract
Background: Patients with dysphagia often have difficulties in swallowing liquids. Using thickened liquids is a compensatory strategy frequently recommended by speech－language pathologists to reduce the risk of aspiration in patients with dysphagia . However, the thickening effects might vary with time and different thickening products. Furthermore, the desired viscosity might not be attained. This study investigated the viscosity of water that was thickened to a nectar- or honey-like consistency by using five thickening products marketed in Taiwan. The viscosity of the samples at different time periods was compared. The results were also compared with the guidelines of the National Dysphagia Diet (NDD) published by the American Dietetic Association. Methods: The viscosity was measured by using a Brookfield RVDV-II+ Pro viscometer with the Small Sample Adaptor at a shear rate of 50 s^(-1) and temperature of 25 °C. The viscosity of the samples was measured at 2, 10, and 30 min after the samples were prepared. Resource ThickenUp Clear, Toromeal, Toromi-up, Sentosa, and eNutrition were used to thicken the water samples to a nectar- or honey-like consistency. The samples were prepared according to the suppliers' instructions. The viscosity of the samples at 2 min was compared with the NDD guidelines. Results: The results showed that for the nectar-like samples, the viscosity of Toromeal and eNutrition at different periods did not differ significantly, indicating that their viscosity did not vary with time. As for the honey-like samples, the viscosity of Toromeal, Toromi-up, and eNutrition at different periods did not differ significantly. The viscosity of all the samples complied with the NDD standards, except for Resource ThickenUp Clear thickened to a honey-like consistency. Conclusion: This study provides speech－language therapists with clinical data regarding the characteristics of the thickening products in Taiwan. Future studies should investigate the characteristics of retail thickeners in Taiwan when applied for different beverages and at various serving temperatures.
Language
Traditional Chinese
DOI Link
https://doi.org/10.6315/2017.45(2)03
First Page
67
Last Page
73
Recommended Citation
Che, Wei-Chun; Kuo, Meng-I; Liou, Tsan-Hon; and Tsai, Yuan-Ching
(2017)
"Viscosity of Commercial Thickeners at a Honey- or Nectar-like Consistency and their Changes Over Time,"
Rehabilitation Practice and Science: Vol. 45:
Iss.
2, Article 3.
DOI: https://doi.org/10.6315/2017.45(2)03
Available at:
https://rps.researchcommons.org/journal/vol45/iss2/3
