eprintid: 1447560 rev_number: 66 eprint_status: archive userid: 608 dir: disk0/01/44/75/60 datestamp: 2014-09-11 11:49:59 lastmod: 2021-09-19 23:56:52 status_changed: 2017-03-30 10:00:30 type: article metadata_visibility: show item_issues_count: 0 creators_name: Steele, CM creators_name: Alsanei, WA creators_name: Ayanikalath, S creators_name: Barbon, CEA creators_name: Chen, J creators_name: Cichero, JAY creators_name: Coutts, K creators_name: Dantas, RO creators_name: Duivestein, J creators_name: Giosa, L creators_name: Hanson, BM creators_name: Lam, P creators_name: Lecko, C creators_name: Leigh, C creators_name: Nagy, A creators_name: Namasivayam, AM creators_name: Nascimento, WV creators_name: Odendaal, I creators_name: Smith, CH creators_name: Wang, H title: The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review ispublished: pub divisions: UCL divisions: B02 divisions: C07 divisions: D05 divisions: F71 divisions: B04 divisions: C05 divisions: F45 keywords: Deglutition, Deglutition disorders, Dysphagia, Texture modification, Systematic review note: Copyright The Author(s) 2014. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. abstract: Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step towards building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of 10 international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two key trends with respect to the impact of thickening liquids on swallowing: thicker liquids reduce the risk of penetration-aspiration, but also increase the risk of post-swallow residue in the pharynx. The literature was insufficient to support the delineation of specific viscosity boundaries or other quantifiable material properties related to these clinical outcomes. With respect to food texture, the literature pointed to properties of hardness, cohesiveness and slipperiness as relevant both for physiological behaviors and bolus flow patterns. The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation. date: 2015-02 publisher: Springer official_url: http://dx.doi.org/10.1007/s00455-014-9578-x vfaculties: VFBRS vfaculties: VENG oa_status: green full_text_type: pub language: eng primo: open primo_central: open_green article_type_text: Article verified: verified_manual elements_source: Manually entered elements_id: 973460 doi: 10.1007/s00455-014-9578-x lyricists_name: Hanson, Benjamin lyricists_name: Smith, Christina lyricists_id: BMHAN48 lyricists_id: CHSMI43 full_text_status: public publication: Dysphagia volume: 30 number: 1 pagerange: 2-26 issn: 0179-051X citation: Steele, CM; Alsanei, WA; Ayanikalath, S; Barbon, CEA; Chen, J; Cichero, JAY; Coutts, K; ... Wang, H; + view all <#> Steele, CM; Alsanei, WA; Ayanikalath, S; Barbon, CEA; Chen, J; Cichero, JAY; Coutts, K; Dantas, RO; Duivestein, J; Giosa, L; Hanson, BM; Lam, P; Lecko, C; Leigh, C; Nagy, A; Namasivayam, AM; Nascimento, WV; Odendaal, I; Smith, CH; Wang, H; - view fewer <#> (2015) The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia , 30 (1) pp. 2-26. 10.1007/s00455-014-9578-x <https://doi.org/10.1007/s00455-014-9578-x>. Green open access document_url: https://discovery.ucl.ac.uk/id/eprint/1447560/1/art_10.1007_s00455-014-9578-x.pdf