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