Comparison of Pureed Rice Using a Gelling Agent and Standard Pureed Rice

Swallowing Disorder

pureed diet, dysphasia

The texture of the pureed diet is likely to be most useful factor predictive of the prevention of aspiration pneumonia. However, it has not been previously reported what kinds of texture of the pureed diet can prevent aspiration pneumonia. Using endoscopic swallowing evaluation, we attempt to compare two kinds of the pureed diets to choose the better texture of pureed diets in elderly patients with severe dysphagia.

The degree of dysphagia is evaluated using Hyodo.Komagane score (0-12). Subsequently, a randomized, crossover trial using pureed rice containing a gelling agent (Softia U, Nutri Co., Ltd., Yokkaichi, Japan), or standard pureed rice is performed in patients with dysphagia. The extent of pharyngeal clearance after swallowing of each pureed rice and test jelly (Isotonic green jelly®, Nutri Co., Ltd., Yokkaichi, Japan) is scored as follows: 1. No remains 2. Pharyngeal clearance is obtained after swallowing of test jelly once 3. Pharyngeal clearance is obtained after swallowing of test jelly twice 4. Pharyngeal clearance is obtained after swallowing of test jelly three times and more 5. In spite of swallowing of test jelly, pharyngeal residues remain and/or penetrate into larynx. Evaluation Primary outcome: The pharyngeal clearance score (1-5) Secondary outcome: Patient feeling regarding pharyngeal clearance after the swallowing of pureed rice and/or test jelly (0 remains -100% complete clearance)

Japan