The efficacy of Ready to Eat Pureed Food in dysphagia

The efficacy of Ready-to-Eat Pureed Food on the Swallowing Safety in Patient with Swallowing difficulties, A Randomized, controlled, crossover trial

Status

Recruiting

Phases

Phase 2

Study type

Interventional

Source

TCTR

Registry ID

TCTR20250603001

Enrollment

Registered

2025-06-03

Start date

2025-05-07

Completion date

Unknown

Last updated

2026-08-03

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

puree in dysphagia patients puree IDDIS4 dysphagia VFSS

Interventions

Newly invented puree, specialized for swallowing training,Traditional IDDSI4 porridge

Experimental Other,Sham Comparator Other

Puree,Controll

Eligibility

Sex/Gender

All

Age

18 Years to 70 Years

Inclusion criteria

Inclusion criteria: 1. having dysphagia (Modified Water Swallowing Test (MWST) more than 2) 2. can follow 1 step command 3. can swallow IDDSI4 safely 4. can participate this study

Exclusion criteria

Exclusion criteria: 1. allergy to barium or ingredient of puree 2. unstable medical condition 3. partipant want to withdraw from the study

Design outcomes

Primary

Measure	Time frame
Aspiration immediately Penetration-Aspiration scale (PAS),Residue immediately Bolus residue scale	—

Secondary

Measure	Time frame
Satisfaction after swallowing likert scale	—

Countries

Thailand

Contacts

Public ContactTanatcha Netikittinan

Faculty of medicine, Khon Kaen university

tanatcha.neti@gmail.com0834654556

Outcome results

None listed

Source: TCTR (via WHO ICTRP) · Data processed: Aug 10, 2026