Dysphagia, Dysphagia, Oropharyngeal
Conditions
Keywords
Thickener, Flavoring, Dysphagia
Brief summary
Randomized, controlled, pilot study of nutritional intervention to evaluate the acceptance to different kinds of thickeners, with and without the addition of flavoring.
Detailed description
Background: In patients with dyaphagia the modification of viscosity of oral liquids with thickeners ia needed to guarantee an effective and safe swallowing, and to ensure a proper state of hydration. There are two types of thickeners: thickeners obtained from modified starch or from food gums (suchxanthan gum) Aim: To evaluate the acceptance of different types of thickeners, with and without the addition of flavorings, and their relationship with water intake. Methods: Randomized, controlled, pilot study of nutritional intervention. Forty hospitalized patients with oropharyngeal dysphagia were randomized to 4 parallel groups: modified starch without flavoring, modified starch with flavoring, xanthan gum without flavoring, xanthan gum with flavoring. Each patient was asked to assess the odor, taste, appearance, and overall valoration of the thickened liquid with the different preparations, using a structured questionnaire. The number of glasses consumed by the patient over 3 consecutive days was also recorded to calculate de volume of liquid they consumed.
Interventions
DIETARY_SUPPLEMENTModified starch without flavoring
Each patient of this group receives the thickener during three days of hospitalization
DIETARY_SUPPLEMENTMofidied starch with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
DIETARY_SUPPLEMENTXanthan gum without flavoring
Each patient of this group receives the thickener during three days of hospitalization
DIETARY_SUPPLEMENTXanthan gum with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
Sponsors
Complexo Hospitalario Universitario de A Coruña
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
TREATMENT
Masking
NONE
Intervention model description
Pilot study of nutritional intervention, randomized, and controlled
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Patients with oropharyngeal dysphagia for liquids diagnosed before admission or during hospitalization and who need thickener.
Exclusion criteria
* Patients with expected hospital length of stay less than 24 hours. * Patients with food allergy to any of the ingredients of the thickener or flavorings used in the study. * Patients with cognitive impairment that prevents collaborating in obtaining data. * Patients in terminal situations, in which death is expected in the following hours.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Hydratation | 3 days during hospitalization | Volume of water ingested (ml) |
| Taste | 3 days during hospitalization | Semiquantitative scale of Punctuation of taste: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good). |
| Odor | 3 days during hospitalization | Semiquantitative scale of Punctuation of odor: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good). |
| Appearance | 3 days during hospitalization | Semiquantitative scale of Punctuation of appearance: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good). |
| Overall valoration | 3 days during hospitalization | Quantiative scale of Punctuation: 0-10 points (very bad to very good). |
Countries
Spain
Outcome results
None listed