Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES.

Autor: Tsubokawa M; Department of Rehabilitation Medicine, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan. misao@u-fukui.ac.jp., Fujitani J; Department of Rehabilitation, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, 162-8655, Japan., Ashida K; Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12, Kannondai, Tsukuba City, Ibaraki, 305-8642, Japan., Hayase M; Nutrition Department, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Kobayashi N; Department of Rehabilitation Medicine, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Horita C; Department of Rehabilitation Medicine, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Sakashita M; Department of Otorhinolaryngology and Head & Neck Surgery, University of Fukui, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan.; Medical Research Support Center, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Tokunaga T; Research Promotion Office, Shinseikai Toyama Hospital, 89-10, Shimowaka, Imizu City, Toyama, 939-0243, Japan.; Medical Research Support Center, Fukui University Hospital, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Hamano T; Department of Neurology, University of Fukui, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Kikuta KI; Department of Neurosurgery, University of Fukui, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan., Fujieda S; Department of Otorhinolaryngology and Head & Neck Surgery, University of Fukui, 23-3, Matsuoka Shimoaizuki, Eiheiji-cho, Yoshida-gun, Fukui, 910-1193, Japan.
Jazyk: angličtina
Zdroj: Dysphagia [Dysphagia] 2023 Aug; Vol. 38 (4), pp. 1080-1086. Date of Electronic Publication: 2022 Oct 15.
DOI: 10.1007/s00455-022-10529-y
Abstrakt: Dysphagia diets are recommended to prevent choking and aspiration in people with dysphagia; however, rice-porridge and mashed rice-porridge, which are used as staple foods for people with dysphagia in Japan, are time-consuming to prepare. The National Agriculture and Food Research Organization has found jelly-like food products made from high-amylose rice-flour (rice-flour jelly) to be easy to prepare with a texture suitable for dysphagia diets. To investigate the potential of rice-flour jelly for the dysphagia diet, we evaluated the amount of pharyngeal residue after swallowing rice-flour jelly using fiberoptic endoscopic evaluation of swallowing and compared it with those of rice-porridge, mashed rice-porridge, and fruit jelly. We enrolled 70 participants (43 males and 27 females, aged 32-96 years, median 74.5 years) and evaluated their pharyngeal residue using the Yale Pharyngeal Residue Severity Rating Scale which includes five levels from I (none) to V (severe). Statistical analysis showed that level I was more common in fruit jelly for vallecula residue and pyriform sinus residue, and level III (mild) was more common in rice-porridge for vallecula residue (p < 0.05). No differences of pharyngeal residue were found in rice-flour jelly or mashed rice-porridge. No significant difference was observed in the number of participants with laryngeal penetration or aspiration. Therefore, rice-flour jelly is a suitable alternative to rice-porridge as a staple food for people with dysphagia in terms of food texture.
(© 2022. The Author(s).)
Databáze: MEDLINE
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