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Vallons KJ, Oudhuis LA, Helmens HJ, et al. The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia. Ann Rehabil Med. 2015;39(5):772-7doi: 10.5535/arm.2015.39.5.772.
Vallons, K. J., Oudhuis, L. A., Helmens, H. J., & Kistemaker, C. (2015). The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia. Annals of rehabilitation medicine, 39(5), 772-7. https://doi.org/10.5535/arm.2015.39.5.772
Vallons, Katleen J R, et al. "The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia." Annals of rehabilitation medicine vol. 39,5 (2015): 772-7. doi: https://doi.org/10.5535/arm.2015.39.5.772
Vallons KJ, Oudhuis LA, Helmens HJ, Kistemaker C. The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia. Ann Rehabil Med. 2015 Oct;39(5):772-7. doi: 10.5535/arm.2015.39.5.772. Epub 2015 Oct 26. PMID: 26605175; PMCID: PMC4654084.
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Ann Rehabil Med. 2015 Oct;39(5):772-7. doi: 10.5535/arm.2015.39.5.772. Epub 2015 Oct 26.

The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia.

Annals of rehabilitation medicine

Katleen J R Vallons, Lizette A A C M Oudhuis, Harold J Helmens, Cor Kistemaker

Affiliations

  1. TNO Food and Nutrition, Zeist, The Netherlands.
  2. TNO Food and Nutrition, Zeist, The Netherlands. ; AVEBE U.A., Veendam, The Netherlands.
  3. TNO Triskelion B.V., Zeist, The Netherlands.

PMID: 26605175 PMCID: PMC4654084 DOI: 10.5535/arm.2015.39.5.772

Abstract

OBJECTIVE: To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener.

METHODS: Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consistency (effective viscosity of 1,300±100 mPa·s at a shear rate of 50 per second at 20℃) with a starch-based thickener (SB) or a gum-containing thickener (GC). Bolus viscosity was determined after standardized oral processing of the thickened water by the subjects for 10 and 20 seconds. Significant effects were determined by ANOVA analysis and pairwise comparisons.

RESULTS: Both thickeners were susceptible to breakdown during oral processing. However, GC-thickened water retained its viscosity significantly better than SB-thickened water.

CONCLUSION: The presence of gums has a protective effect on the starch hydrolysis by salivary amylase in thickened drinks, which may facilitate safer swallowing.

Keywords: Amylases; Dysphagia; Saliva; Tara gum; Thickener

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