title: Categorization of dysphagia diets with the line spread test.
abstract: 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.
authors.affiliation: Department of Rehabilitation Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea.
authors.forename: Nam-Jong
authors.initials: NJ
authors.lastname: Paik
authors.forename: Tai Ryoon
authors.initials: TR
authors.lastname: Han
authors.forename: Jin Woo
authors.initials: JW
authors.lastname: Park
authors.forename: Eun Kyung
authors.initials: EK
authors.lastname: Lee
authors.forename: Mi Sun
authors.initials: MS
authors.lastname: Park
authors.forename: In-Kyeong
authors.initials: IK
authors.lastname: Hwang
mesh_terms: 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