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首页> 外文期刊>Journal of stroke and cerebrovascular diseases: The official journal of National Stroke Association >Swallowing analysis for semisolid food texture in poststroke dysphagic patients
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Swallowing analysis for semisolid food texture in poststroke dysphagic patients

机译：吞咽后吞咽困难患者的半固体食物吞咽分析

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Background: Our objective was to determine the texture of semisolid foods that are appropriate for poststroke dysphagic patients. Methods: Subjects included 52 poststroke dysphagic patients (72 ± 8 years of age) who were trained with semisolid foods and required the evaluation of swallowing function. Fifty-two homogeneous semisolid foods not requiring mastication were given. Texture were measured twice using a rheometer (TPU-2S; Yamaden Co. Ltd., Tokyo, Japan). Texture characteristics were as follows: hardness, 1873 to 19,510 N/m2 (mean 9,129 N/m2); cohesiveness, 0.13 to 0.67 (mean 0.32); adhesiveness, 2 to 878 J/m3 (mean 209 J/m3); and gumminess, 546 to 8781 N/m2 (mean 2908 N/m2). Patients sat during fiberoptic endoscopic evaluation and ingested a single semisolid food. The patients were asked to swallow 4 g of food, and the texture, pharyngeal residue, penetration into the larynx, and aspiration were evaluated. We observed and noted the association between the texture of foods and swallowing movements by videoendoscopy. Results: Evaluating food texture by endoscopy revealed significant differences in adhesiveness according to residue deposition and significant differences in gumminess according to aspiration. Conclusions: We identified the textures of different semisolid foods as being either appropriate or inappropriate for poststroke dysphagic patients.
机译：背景：我们的目标是确定适合中风后吞咽困难患者的半固体食物的质地。方法：受试者包括52名卒中后吞咽困难的患者（72±8岁），他们接受了半固体食品的培训，需要评估吞咽功能。给出了52种不需要咀嚼的均质半固体食物。使用流变仪（TPU-2S; Yamaden Co.Ltd。，东京，日本）两次测量质地。质地特性如下：硬度为1873至19,510 N / m2（平均为9,129 N / m2）;内聚性0.13至0.67（平均0.32）;附着力2至878 J / m3（平均209 J / m3）;和胶粘性为546至8781 N / m2（平均2908 N / m2）。患者在进行纤维内窥镜检查时坐着，并摄入了一种半固体食物。要求患者吞下4克食物，并评估其质地，咽部残留，进入喉部的情况和抽吸情况。我们通过视频内窥镜观察并注意到了食物质地与吞咽运动之间的关联。结果：通过内窥镜评估食物质地发现，根据残留物的沉积，粘附性存在显着差异;根据抽吸的结果，其胶粘性也存在明显差异。结论：我们确定了不同的半固体食物的质地对于中风后吞咽困难的患者是适当的还是不合适的。

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