Categorization of dysphagia diets with the line spread test.
OBJECTIVE
To categorize dysphagic diets according to the food's viscosity, as determined by an objective method.


METHODS
Description of dysphagic diet in terms of viscosity.


METHODS
Food science laboratory at a university hospital.


METHODS
Twenty kinds of foods: 10 commercially available and 10 formulated for a dysphagic diet in a tertiary university hospital, representing a wide range of food viscosities.


METHODS
Not applicable.


METHODS
Viscosity, measured with a viscometer, and a line spread test (LST).


RESULTS
Logarithmic viscosity (centiPoise [cP]) values measured using a viscometer were inversely correlated with the extent of spread (centimeters) on an LST. (Pearson r=-.95, P=.0001). Viscosities and the LST results were 0.9+/-0.1cP and 5.5+/-0.5cm for water, 63.1+/-4.8cP and 3.4+/-0.1cm for the barium solution, 671.0+/-76.9cP and 2.4+/-0.1cm for yogurt, and 10,031+/-728cP and 1cm for pudding.


CONCLUSIONS
Dysphagic diets can be categorized according to their viscosities by objective measurements. The LST correlated well with viscometer measurement and is a practical method with which to measure viscosity.
Paik
Nam-Jong
NJ
Department of Rehabilitation Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea.
Han
Tai Ryoon
TR
Park
Jin Woo
JW
Lee
Eun Kyung
EK
Park
Mi Sun
MS
Hwang
In-Kyeong
IK
D001628:Beverages / Q000592:standards* / Q000706:statistics & numerical data; D003680:Deglutition Disorders / Q000178:diet therapy*; D005526:Food, Formulated / Q000592:standards* / Q000706:statistics & numerical data; D006801:Humans; D012016:Reference Values; D014783:Viscosity