Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels

OBJECTIVE

This study aimed to investigate the textural characteristics of foods preferred by elderly Chinese individuals and their suitability based on the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The goal was to provide objective data to support the development of safe and nutritious diets tailored to the swallowing abilities of the elderly.

METHODS

A cross-sectional observational study was conducted, using web-scraping technology to identify 26 commonly preferred food ingredients among elderly individuals across seven regions of China. These foods were prepared and evaluated according to IDDSI levels 0-7. Texture analysis was performed to measure hardness, cohesiveness, and adhesiveness, with statistical tests including chi-square analysis and multiple linear regression used to explore the relationships between these textural properties and IDDSI levels.

RESULTS

As IDDSI levels increased, the hardness of various food categories generally showed an upward trend, with significant increases observed in fruits, vegetables, grains, and tubers at IDDSI levels 6-7 (p≤0.05). Cohesiveness varied without a clear linear trend, showing significant changes at specific IDDSI levels for meats, grains, and tubers (p≤0.05). Adhesiveness initially increased and then decreased across the IDDSI spectrum, with the most significant fluctuations occurring in mixed beans, fruits, and grains at levels 5-7 (p≤0.05). Regression analysis revealed that cohesiveness had the most substantial impact on IDDSI levels (coefficient = -5.224, p≤0.05), followed by adhesiveness (coefficient = -0.021, p≤0.05), and hardness (coefficient = 0.002, p≤0.05).

CONCLUSION

The findings underscore the importance of considering the textural properties of foods when designing diets for elderly individuals with dysphagia. The study provides empirical evidence supporting the IDDSI framework and offers a predictive model that can assist in the development of customized diets, ensuring both safety and nutritional adequacy. Future research should focus on refining food preparation methods to better meet the specific needs of this population.

Oropharyngeal swallowing hydrodynamics of thin and mildly thick liquids in an anatomically accurate throat-epiglottis model

Understanding the mechanisms underlying dysphagia is crucial in devising effective, etiology-centered interventions. However, current clinical assessment and treatment of dysphagia are still more symptom-focused due to our limited understanding of the sophisticated symptom-etiology associations causing swallowing disorders. This study aimed to elucidate the mechanisms giving rise to penetration flows into the laryngeal vestibule that results in aspirations with varying symptoms. Methods: Anatomically accurate, transparent throat models were prepared with a 45° down flapped epiglottis to simulate the instant of laryngeal closure during swallowing. Fluid bolus dynamics were visualized with fluorescent dye from lateral, rear, front, and endoscopic directions to capture key hydrodynamic features leading to aspiration. Three influencing factors, fluid consistency, liquid dispensing site, and dispensing speed, were systemically evaluated on their roles in liquid aspirations. Results: Three aspiration mechanisms were identified, with liquid bolus entering the airway through (a) the interarytenoid notch (notch overflow), (b) cuneiform tubercle recesses (recess overflow), and (c) off-edge flow underneath the epiglottis (off-edge capillary flow). Of the three factors considered, liquid viscosity has the most significant impact on aspiration rate, followed by the liquid dispensing site and the dispensing speed. Water had one order of magnitude higher aspiration risks than 1% w/v methyl cellulose solution, a mildly thick liquid. Anterior dispensing had higher chances for aspiration than posterior oropharyngeal dispensing for both liquids and dispensing speeds considered. The effects of dispending speed varied. A lower speed increased aspiration for anterior-dispensed liquids due to increased off-edge capillary flows, while it significantly reduced aspiration for posterior-dispensed liquids due to reduced notch overflows. Visualizing swallowing hydrodynamics from multiple orientations facilitates detailed site-specific inspections of aspiration mechanisms.

Management of swallowing disorders in ICU patients - A multinational expert opinion

BACKGROUND

Dysphagia is common in intensive care unit (ICU) patients, yet it remains underrecognized and often unmanaged despite being associated with life-threatening complications, prolonged ICU stays and hospitalization.

PURPOSE

To propose an expert opinion for the diagnosis and management of dysphagia developed from evidence-based clinical recommendations and practitioner insights.

METHODS

A multinational group of dysphagia and critical care experts conducted a literature review using a modified ACCORD methodology. Based on a fusion of the available evidence and the panel's clinical experience, an expert opinion on best practice management was developed.

RESULTS

The panel recommends adopting clinical algorithms intended to promote standardized, high-quality care that triggers timely systematic dysphagia screening, assessment, and treatment of extubated and tracheostomized patients in the ICU.

CONCLUSIONS

Given the lack of robust scientific evidence, two clinical management algorithms are proposed for use by multidisciplinary teams to improve early systematic detection and effective management of dysphagia in ICU patients. Additionally, emerging therapeutic options such as neurostimulation have the potential to improve the quality of ICU dysphagia care.

Introducing the Dysphagiameter: a novel patient-reported outcome measure for evaluating dysphagia in oculopharyngeal muscular dystrophy - from conceptual framework to initial development

Oculopharyngeal muscular dystrophy (OPMD) is a rare late-onset muscle disease associated with progressive dysphagia. As there was no patient-reported outcome measure specific for the assessment of dysphagia in OPMD, the Dysphagiameter was developed. The Food and Drug Administration guidance was followed. In Phase 1, a systematic literature review and an expert consultation were conducted to identify the concepts of interest. It was decided that the instrument should assess difficulty swallowing using pictures of foods of various textures (part A) and impact of dysphagia on activities and participation (part B), as defined by the International Classification of Functioning, Disability and Health. In Phase 2, focus groups (n = 3) and online surveys (n = 55) were conducted to generate the items. Then, the food items for part A were selected and grouped into 17 textures by a panel of registered dietitians. Cognitive interviews were conducted (n = 23) to refine the instrument and assess its clarity and comprehensiveness. The final draft included 82 food items assessing the capacity to swallow foods and drinks (part A) and 10 items assessing the impact of dysphagia on activities and participation (part B). Item reduction and assessment of psychometrics properties, using Rasch analysis, are ongoing as part of Phase 3.

Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects

Since fresh foods include a significant amount of water, fat, and protein, it is more likely to become infected by microorganisms causing a major loss of quality. Traditional detection techniques are less able to meet customer expectations owing to the limitations of high cost, slow response time, and inability to permit dynamic monitoring. Intelligent non-destructive detection technologies have emerged in recent years, which offer the advantages of small size and fast response at low cost. However, dynamic monitoring of fresh food quality based on intelligent detection technologies on the consumer side has not been rigorously evaluated yet. This paper discussed the application of intelligent detection technologies based on the consumer side in the dynamic monitoring of fresh food freshness, microorganisms, food additives, and pesticide residues. Furthermore, the application of intelligent detection technologies combined with smartphones for quality monitoring and detection of fresh foods is evaluated. Moreover, the challenges and development trends of intelligent fresh food quality detection technologies are also discussed. Intelligent detection technologies based on the consumer side are designed to detect in real-time the quality of fresh food through visual color changes in combination with smartphones. This paper provides ideas and recommendations for the application of intelligent detection technologies based on the consumer side in food quality detection/monitoring and future research trends.

A clinical bulbar assessment scale (CBAS) for amyotrophic lateral sclerosis

INTRODUCTION/AIMS

Comprehensive and valid bulbar assessment scales for use within amyotrophic lateral sclerosis (ALS) clinics are critically needed. The aims of this study are to develop the Clinical Bulbar Assessment Scale (CBAS) and complete preliminary validation.

METHODS

The authors selected CBAS items from among the literature and expert opinion, and content validity ratio (CVR) was calculated. Following consent, the CBAS was administered to a pilot sample of English-speaking adults with El Escorial defined ALS (N = 54) from a multidisciplinary clinic, characterizing speech, swallowing, and extrabulbar features. Criterion validity was assessed by correlating CBAS scores with commonly used ALS scales, and internal consistency reliability was obtained.

RESULTS

Expert raters reported strong agreement for the CBAS items (CVR = 1.00; 100% agreement). CBAS scores yielded a moderate, significant, negative correlation with ALS Functional Rating Scale-Revised (ALSFRS-R) total scores (r = -0.652, p < .001), and a strong, significant, negative correlation with ALSFRS-R bulbar subscale scores (r = -0.795, p < .001). There was a strong, significant, positive correlation with Center for Neurologic Studies Bulbar Function Scale (CNS-BFS) scores (r = 0.819, p < .001). CBAS scores were significantly higher for bulbar onset (mean = 38.9% of total possible points, SD = 22.6) than spinal onset (mean = 18.7%, SD = 15.8; p = .004). Internal consistency reliability (Cronbach's alpha) values were: (a) total CBAS, α = 0.889; (b) Speech subscale, α = 0.903; and (c) Swallowing subscale, α = 0.801.

DISCUSSION

The CBAS represents a novel means of standardized bulbar data collection using measures of speech, swallowing, respiratory, and cognitive-linguistic skills. Preliminary evidence suggests the CBAS is a valid, reliable scale for clinical assessment of bulbar dysfunction.

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.