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Objective: Knowing such dysphagic stroke patients’ ability to swallow various food consistencies from instrumental investigations will help the medical staff choose the appropriate and safe food consistencies, and lead to a better swallowing outcome. This study aimed to determine the safety of food textures and drink consistencies in stroke patients with dysphagia. Materials and Methods: Stroke patients who failed the small-volume water swallow test (WST) and underwent fiberoptic endoscopic evaluation of swallowing (FEES) at the Department of Rehabilitation Medicine from 2017 to 2020 were reviewed. The patients’ characteristics and safe food textures and drink consistencies from their FEES results were collected. They were given a bolus test, which included four modified food textures and three varying drink consistencies, as adapted from the International Dysphagia Diet Standardization Initiative. The sequence of bolus test was adjusted by participants’ swallowing abilities individually. Moreover, their compensatory techniques were reviewed. Results: Forty-three participants were recruited. Most of them (81.3%) could safely swallow one consistency of drink. Twenty-five (58.1%) could safely swallow a mildly thick liquid. About 20% of them could not safely swallow any food textures. Most participants (76%) who safely swallowed a mildly thick liquid could also safely swallow at least one kind of food texture. About half of them (53%) used the chin-tuck technique during the FEES testing. Conclusion: Half of stroke patients with dysphagia who failed small-volume WST could safely swallow with a mildly thick liquid with compensatory techniques. Therefore, they should be referred to dysphagia specialists for comprehensive evaluation and management. [ABSTRACT FROM AUTHOR]

Objective: Knowing such dysphagic stroke patients’ ability to swallow various food consistencies from instrumental investigations will help the medical staff choose the appropriate and safe food consistencies, and lead to a better swallowing outcome. This study aimed to determine the safety of food textures and drink consistencies in stroke patients with dysphagia. Materials and Methods: Stroke patients who failed the small-volume water swallow test (WST) and underwent fiberoptic endoscopic evaluation of swallowing (FEES) at the Department of Rehabilitation Medicine from 2017 to 2020 were reviewed. The patients’ characteristics and safe food textures and drink consistencies from their FEES results were collected. They were given a bolus test, which included four modified food textures and three varying drink consistencies, as adapted from the International Dysphagia Diet Standardization Initiative. The sequence of bolus test was adjusted by participants’ swallowing abilities individually. Moreover, their compensatory techniques were reviewed. Results: Forty-three participants were recruited. Most of them (81.3%) could safely swallow one consistency of drink. Twenty-five (58.1%) could safely swallow a mildly thick liquid. About 20% of them could not safely swallow any food textures. Most participants (76%) who safely swallowed a mildly thick liquid could also safely swallow at least one kind of food texture. About half of them (53%) used the chin-tuck technique during the FEES testing. Conclusion: Half of stroke patients with dysphagia who failed small-volume WST could safely swallow with a mildly thick liquid with compensatory techniques. Therefore, they should be referred to dysphagia specialists for comprehensive evaluation and management.

Diet modification is an important intervention in the management of patients with dysphagia. Food entering the airway, same as oral bacterium, causes pulmonary inflammation; therefore, the elucidation of inflammatory responses to different foods is important. This study aimed to investigate the differences in the severity of inflammatory response induced by intratrachial injection of foods with different nutritional components. Two jelly products, the one containing only carbohydrates (KURIN jelly: Isocal Jelly KURIN®) and the other containing carbohydrates, proteins, and lipids (HC jelly: Isocal Jelly HC®), were prepared. These jelly products (dilution with saline, 50% volume/volume) and saline, as control, were intratracheally administered to Sprague–Dawley rats at a dose of 1 ml/kg (KURIN group (n = 15), HC group (n = 15), Saline group (n = 15)). At 1, 2 and 7 days after administration, lungs were harvested and histological analysis was performed. The severity of induced inflammation was evaluated using the Acute Lung Injury (ALI) score with hematoxylin–eosin staining, and the expression of IL-1β, IL-6 and TNF-α, markers of airway inflammation, were observed with immunostaining. The ALI score in the HC jelly group was significantly higher than the KURIN jelly group and the Saline group (P < 0.01) at 1 and 2 days after administration, while the ALI score in the KURIN jelly group was higher than Saline group only at 2 day after administration. Numerous positive cells for IL-1β, IL-6 and TNF-α were observed only in the HC jelly group at 1 and 2 days after administration. There were no significant histological differences between the three groups at 7 days after administration. Our data suggests that the severity of inflammation caused by aspiration differs depending on the ingredients of the foods, and the nutrients contained in foods might be considered in dietary management for the patients with dysphagia. [ABSTRACT FROM AUTHOR]

ObjectiveTo demonstrate the usefulness of early videofluoroscopic swallowing study (VFSS) and to investigate change patterns in dietary methods in stroke patients with dysphagia.MethodsThe VFSS was performed within 7 days of stroke onset in neurologically stable patients. The patients were divided into three groups according to type of brain lesion: cortical lesion (CL), subcortical lesion (SCL), and brainstem/cerebellar lesion (BCL). Based on the VFSS results, this study investigated change patterns in feeding method and discrepancies in the aspiration risk predicted by the Water Swallowing Test (WST) and the VFSS. Complications, such as aspiration pneumonia, were also evaluated.ResultsA total of 163 patients met the inclusion criteria and the VFSS was performed within 7 days of stroke. Patients considered at risk for aspiration (Penetration-Aspiration Scale [PAS] scores of 6 to 8) were found in all three groups using the VFSS (47.5% of the CL group, 59.3% of the SCL group, and 47.9% of the BCL group). After early VFSS, 79.7% of the patients were assessed to require restricted feeding methods. A 19.0% discrepancy was found between the WST and VFSS results. At 3-week follow-up after the VFSS, aspiration pneumonia was observed in 12 patients (7.4%) with restricted feeding methods.ConclusionEarly VFSS during the acute period can facilitate determination of the most appropriate feeding method, and support effective dysphagia management for stroke patients.

Abstract: Background: The modifications of fluid viscosity and/or volume are common strategies in dysphagia management, with increased viscosity or reduced volume intended to reduce aspiration. Little attention has been given to whether cough response to aspiration varies across different viscosities and volumes. Aims: This prospective observational study investigated aspiration prevalence and cough response to aspiration in thin and thick fluids of two different volumes in patients referred for flexible endoscopic evaluation of swallowing (FEES) in an acute hospital setting. Methods & Procedures: Consecutive inpatients (N = 180) referred for FEES were recruited: stroke 51 (28%); other neurological condition (traumatic brain injury, progressive neurological) 33 (18%); cardiovascular critical care 51 (28%); respiratory illness/condition 23 (13%); spinal injury 9 (5%); and other 13 (7%). A standardized protocol was completed on 268 FEES (180 first FEES, 88 repeat FEES). Penetration‐aspiration scale (PAS) scores were obtained for thin and mildly thick fluids at two volumes: 5 ml teaspoon and 50 ml continuous drinking. Outcomes & Results: The incidence of aspiration (PAS > 5) was 32% for thin fluids and 18% for thick fluids. There was a significant association between cough response to aspiration and viscosity (p < .001) and volume (p < .001). There was a higher prevalence of silent aspiration in thick fluids than thin fluids. Some patients demonstrated variable cough responsiveness to aspiration across different viscosities and volumes. With 5 ml volumes, 20 patients coughed when they aspirated thin fluids but silently aspirated thick fluids. In comparison, discrepancies in the 50 ml volume were fewer, with three patients coughing when they aspirated thin fluids but silently aspirating thick fluids. Conclusions & Implications: Cough response to aspiration differs across bolus volumes and viscosities. The finding of inconsistent cough response to aspiration in some patients strongly encourages the use of instrumental assessment to guide decisions regarding diet modifications. [ABSTRACT FROM AUTHOR]

La disfagia orofaríngea es un síndrome muy prevalente en la población mayor, más aún entre ancianos institucionalizados. La causa más frecuente de disfagia son las enfermedades neurodegenerativas y vasculares cerebrales, especialmente la demencia, cuyas fases más avanzadas se acompañan de trastornos deglutorios frecuentes que exigen texturas espesas, tipo pudin en su alimentación. Los suplementos nutricionales de consistencia pudin no están financiados por el sistema de salud, por lo que, en caso de precisar su uso, hay que afrontar su coste o espesar los suplementos líquidos financiables, habitualmente de forma individualizada, con espesantes comerciales en polvo. Éste es un proceso laborioso, altamente variable en la consistencia obtenida y de apariencia poco homogénea, por lo que es difícil de aplicar en los centros geriátricos grandes. Presentamos otra forma de usar estos suplementos financiados, mezclándolos con gelatina comercial que permite obtener una apariencia pulida, con textura homogénea y que permanecen estables en su composición y seguros para su consumo durante 5 días.The oropharingeal dysphagia is a very prevalent syndrome among the elderly, and even more among institutionalized individuals. Dysphagia is frequently caused by neurodegenerative and cerebrovascular conditions, the dementia syndrome being the most common of them, where the latest stages of the process are often accompanied by frequent swallowing problems requiring to incorporate thick foodstuffs in the diet of the elderly, such as the pudding. Nutritional supplements with a puddinglike consistency are not financed by the National Health System. Therefore, when they are needed, patients must either pay their full price for them or thicken the liquid supplements financed by the National Health System. This is normally done in an individualized way, through the powder thickeners in the market. It is a very laborious and highly changeable process regarding the resulting consistency, with a poor homogeneous aspect; thus, it is complicated to implement this method in big community dwelling. We hereby present a different way to use these financed supplements, this is: mixing them up with commercial jelly resulting in a refined product with a homogeneous texture. These supplements will remain stable in their composition and safe to be used within 5 days.

To address the risks of aspiration pneumonia, patients with dysphagia may be prescribed a modified diet. The goal of diet modification is to decrease the risk of patients aspirating food due to their diminished swallowing reflex. Some patients may not accept diet modification or may not adhere to the treatments identified by the interdisciplinary team. Such scenarios may result in important moral uncertainty and concern for clinicians. As a result of several ethics consultations related to this issue, a working group of the Clinical Ethics Committee at the Jewish Rehabilitation Hospital in Laval, Quebec, Canada, developed a framework for responding to situations when patients do not adhere to recommended diet modification. The goal of this tool is to facilitate discussion and collaboration between clinicians and patients, to clarify assumed versus real risk, and to promote shared decision-making in dysphagia care. In this article we examine the clinical context of diet modification for patients with dysphagia in rehabilitation hospitals, explore ethical aspects of this topic, present the clinical algorithm, and discuss our experience with developing and piloting this tool. [ABSTRACT FROM AUTHOR]

Oropharingeal dysphagia is a very prevalent syndrome among the elderly, and even more among institutionalized individuals. Dysphagia is frequently caused by neurodegenerative and cerebrovascular conditions, the dementia syndrome being the most common of them, where the latest stages of the process are often accompanied by frequent swallowing problems requiring to incorporate thick foodstuffs in the diet of the elderly, such as the pudding. Nutritional supplements with a puddinglike consistency are not financed by the National Health System. Therefore, when they are needed, patients must either pay their full price for them or thicken the liquid supplements financed by the National Health System. This is normally done in an individualized way, through the powder thickeners in the market. It is a very laborious and highly changeable process regarding the resulting consistency, with a poor homogeneous aspect; thus, it is complicated to implement this method in big community dwelling. We hereby present a different way to use these financed supplements, this is: mixing them up with commercial jelly resulting in a refined product with a homogeneous texture. These supplements will remain stable in their composition and safe to be used within 5 days. [ABSTRACT FROM AUTHOR]