Role of fluid cohesiveness in safe swallowing View Full Text


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Article Info

DATE

2019-12

AUTHORS

Katsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma, Yapeng Fang

ABSTRACT

In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration—the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration. More... »

PAGES

5

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1038/s41538-019-0038-8

    DOI

    http://dx.doi.org/10.1038/s41538-019-0038-8

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1113215550


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    381 https://www.grid.ac/institutes/grid.411410.1 schema:alternateName Hubei University of Technology
    382 schema:name Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, 430068, Wuhan, China
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    384 https://www.grid.ac/institutes/grid.462236.7 schema:alternateName Fresenius (Germany)
    385 schema:name Product & Process Engineering Center- Germany, Pharmaceuticals Division, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
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