Abstract
ABSTRACT Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s−1 and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients.
Highlights
Dysphagia is the difficulty in swallowing in initial phases or the obstruction sensation when the solids and liquids are moving from the mouth to the stomach
The American Dietetic Association established a standard for dysphagia-oriented products (DOPs)
There was no standardized instrumental methodology that allowed a proper characterization of products with safe texture for cerebral palsy (CP) dysphagic patients
Summary
Dysphagia is the difficulty in swallowing in initial phases (oropharyngeal dysphagia) or the obstruction sensation when the solids and liquids are moving from the mouth to the stomach (esophageal dysphagia). The feeding in patients with cerebral palsy (CP) is disturbed by altered swallowing. The CP dysphagia causes several consequences like weight loss, gastroesophageal reflux, choke, and asphyxiate or dehydration risk.[6] an inadequate diet causes that the patients with CP have several nutrition problems, with lack of energy, macro and micronutrients.[7,8,9,10] Some problems of these diets are the nonfulfillment of the nutritional requirements for the dysphagic patients, the swallowing problems of the foodstuffs, unappealing dishes, and water addition into foodstuffs in order to adapt the texture and, wastage of part of energy content.[11]
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