Texture Adaption in Dysphagia: Acceptability Differences Between Thickened and Naturally Thick Beverages.
OBJECTIVE
The aim of the study was to investigate differences in the acceptability between thickened and naturally viscous beverages.


METHODS
This was an exploratory, cross-sectional study.


METHODS
One hundred twenty-eight healthy volunteers rated overall liking/disliking of a selection of each of three thickened drinks and three beverages of natural viscosity pre- and postconsumption. Mean ratings were subjected to statistical analysis done with t tests.


RESULTS
Although all naturally thick beverages evoked good expectations, there were significant differences in expected acceptance of thickened fluids concerning the kind of beverage. Postconsumption of naturally thick beverages were rated significantly better than thickened.


CONCLUSIONS
The findings suggest an alternative offer of naturally thick drinks and waiver of thickening water when viscosity adaption is needed.


CONCLUSIONS
The sufficient and safe oral fluid intake in dysphagia requires compliance to dietetic recommendations. Naturally thick beverages can contribute to increase the appeal of texture-modified diet.
1 Schön Klinik Hamburg Eilbek, Department of Neurology, Hamburg, Germany2 Anthropologenkontor, Hamburg, Germany.
Marco
M
Gerschke
Peggy
P
Seehafer
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D001628:Beverages / Q000592:standards; D002755:Choice Behavior; D003430:Cross-Sectional Studies; D003680:Deglutition Disorders / Q000150:complications* / Q000534:rehabilitation*; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D019145:Rehabilitation Nursing / Q000379:methods; D014783:Viscosity