also presented 4 levels of dysphagia diets according to line spread test (LST) and viscosity: water (LST, >4.0 cm 1-9 mPa The National Dysphagia Diet Task Force (NDDTF) proposed to classify thickened fluids to 4 classes by viscosity at a shear rate of 50 s -1 and a temperature of 25℃: thin (1-50 mPa Therefore it is important to achieve the adequate viscosity of a thickened fluid. Furthermore dysphagia patients who consume thickened fluid have a risk of dehydration. However, pudding-like ultrathick fluid could increase pharyngeal retention. The thickened fluid is known to reduce the risk of aspiration. ĭiet modification is widely administered in dysphagia patients for safe and adequate nutrition. The complications of dysphagia, such as aspiration pneumonia, dehydration, and malnutrition, increased the length of hospital stay and mortality. The prevalence of dysphagia is known to be 15% for older adults, 30% for older adults in hospital admission, and 35%-64% in patients following stroke. Dysphagia, or swallowing disorder, is caused by many neurologic or structural diseases affecting oral, pharyngeal, and esophageal structures.
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