Specifically, for swallowing of liquids, thickeners are mixed with beverages to render a more cohesive bolus with an increased consistency in an attempt to slow down the flow of liquids during the swallow. As part of dysphagia management, diet modification is commonly carried out to ensure swallowing safety along with adequate nutrition and hydration intake. Serious consequences of dysphagia include aspiration, malnutrition, dehydration, and asphyxiation. A recent study on residential home care services in Hong Kong reported that 62.2% of residents aged 65 years or older showed various symptoms of dysphagia. It is estimated to affect about 8% of the world’s population.

With the ageing population, dysphagia is becoming more prevalent. Therefore, caution must be exercised when administering a thickened diet following the manufacturer’s instructions for patients with dysphagia.ĭysphagia is a swallowing disorder involving problems in transporting food from the oral cavity to the stomach. Conclusion: Though prepared strictly following the manufacturer’s instructions, the thickened liquids fail to faithfully correlate with the standardized norms established according to the IDDSI framework and the objective consistometric measurement using a Bostwick consistometer. Thickened liquids prepared using the starch-based thickener were generally thinner than the actual value at a lower concentration. Results: The results showed that the actual thickness of liquids was highly dependent on the type of thickener (starch based vs. For each consistency label prepared using each thickening product, the IDDSI flow test and consistometric measurements were obtained and compared.

Methods: Liquids were prepared by thickening water to achieve 4 consistency labels (slightly thick, mildly thick, medium thick, and extra thick) according to manufacturer’s instructions, employing 2 types of thickening products that are used in Hong Kong, i.e., starch based and gum based. Objectives: The present study objectively examined the consistency (thickness) of labels that are used in Hong Kong for the population with dysphagia using an International Dysphagia Diet Standardisation Initiative (IDDSI) flow test and Bostwick consistometric measurements.

Line spread test viscosity