DYSPHAGIA: THE IMPORTANCE OF FOOD FLOW

Abstract

INTRODUCTION AND OBJECTIVE

Dysphagia treatments often involve modifications in food texture. Thickened liquids improve swallowing safety of patients. Thickeners are employed to prevent aspirations, but they can affect patient’s well-being to the extent of refusing treatment, and even causing dehydration. This paper aims to identify the flow rate of the food products in the Argentine market so that patients have options available when choosing food according to Speech-language pathologist’s advice.

MATERIAL AND METHODS

A sample of 99 industrialized liquid and semisolid food products was randomly selected and analyzed according to the IDDSI Flow Test, Fork Drip Test and Spoon Tilt Test (IDDSI-2016). The sample was subdivided between non-alcoholic drinks and milk and dairy products and then classified on the basis of IDDSI descriptors, considering only the first five levels (0-4).

RESULTS

23 % of the total sample qualified for milk and dairy products and only 7 % were non-alcoholic drinks that qualified as LEVEL 1 and 2, which is the most suitable for dehydration.

CONCLUSION

Food flow rates are not specified in the label of the food products commercialized in Argentina. If they were specified, patients would have options to strictly follow their treatment and reduce the use of thickeners, improving their safety and well-being.