Viscosity study of maternal and formula milks according to the assessment proposed by the International Dysphagia Diet Standardisation Initiative Model: a comparison with Rheological Assessment
Ana Maria Hernandez; Maria Isabel Berto; Esther Mandelbaum Gonçalves Bianchini
Abstract
Keywords
Referências
1 Cichero J, Nicholson T, Dodrill P. Liquid barium sulfate is not representative of infant formula: characterization of rheological and material properties. Dysphagia. 2011;26(3):264-71.
2 Stokely SL, Molfenter SM, Steele CM. Effects of barium concentration on oropharyngeal swallow timing measures. Dysphagia. 2014;29(1):78-82.
3 Steele CM, Alsanei WA, Ayanikalath S, Barbon CEA, Chen J, Cichero JAY, et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia. 2015;30(1):2-26.
4 Gosa MM, Dodrill P. Effect of time and temperature on thickened infant formula. Nutr Clin Pract. 2017;32(2):238-44.
5 Fink TA, Ross JB. Are we testing a true thin fluid? Dysphagia. 2009;24(3):285-9.
6 Frazier J, Chestnut AH, Jackson A, Barbon CE, Steele CM, Pickler L. Understanding the viscosity of liquids used in infant dysphagia management. Dysphagia. 2016;31(5):672-9.
7 Hernandez AM, Berto MI, Bianchini EMG. Liquids offered in pediatric video fluoroscopy swallowing study: a preliminary rheological analysis. J Food Process Preserv. 2020;44(12):e14910.
8 La Fuente EB, Turcanu M, Ekberg O, Gallegos C. Rheological aspects of swallowing and dysphagia: shear and elongational flows. In: Ekberg O, editor. Dysphagia. Cham: Springer; 2017. p. 687-716.
9 Sukkar SG, Maggi N, Cupillo BT, Ruggiero C. Optimizing texture-modified. Front Nutr. 2018;5:68.
10 Hadde EK, Nicholson TM, Cichero JAY. Rheological characterisation of thickened fluids under different temperatures, pH and fat contents. Nutr Food Sci. 2015;45(2):270-85.
11 Germain I, Dufresne T, Ramaswamy HS. Rheological characterization of thickened beverages used in the treatment of dysphagia. J Food Eng. 2006;73(1):64-74.
12 Almeida MBM, Almeida JAG, Moreira MEL, Novak FR. Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study. J Appl Oral Sci. 2011;19(6):554-9.
13 Almeida MAMA, Gomes Júnior SC, Silva JB, Silva DA, Moreira MEL. Study on viscosity modification of human and formula milk for infants with dysphagia. Rev CEFAC. 2017;19(5):683-8.
14 Baron J, Alexander T. Effects of powdered versus liquid barium on the viscosity of fluids used in modified swallow studies. Can Assoc Radiol J. 2003;54(3):152-4. PMid:12866239.
15 Hernandez AM, Berto MI, Mandelbaum Goncalves Bianchini E. Liquids offered in pediatric videofluoroscopy swallowing study: A preliminary rheological analysis. J Food Process Preserv. 2020;44(12):e14910.
16 Cichero JAY, Lam P, Steele CM, Hanson B, Chen J, Dantas RO, et al. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dysphagia. 2017;32(2):293-314.
17 Barbon CEA, Steele CM. Characterizing the flow of thickened barium and non-barium liquid recipes Using the IDDSI flow test. Dysphagia. 2019;34(1):73-9.
18 Hanson B, Jamshidi R, Redfearn A, Begley R, Steele CM. Experimental and computational investigation of the IDDSI flow test of liquids used in dysphagia management. Ann Biomed Eng. 2019;47(11):2296-307.
19 Côté C, Germain I, Dufresne T, Gagnon C. Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: the Bostwick consistometer and the IDDSI Flow Test. Are we talhing about the same concept? J Texture Stud. 2019;50(2):95-103.
20 Watanabe E, Yamagata Y, Fujitani J, Fujishima I, Takahashi K, Uyama R, et al. The criteria of thickened liquid for dysphagia management in Japan. Dysphagia. 2018;33(1):26-32.
21 Silva DA, Gianini NOM, Simões M, Silva JB, Almeida JAG, Novak FR. Procedimentos técnicos para ordenha, manipulação e administração do leite humano cru exclusivo da mãe para o próprio filho em ambiente neonatal. Rio de Janeiro: Instituto Fernandes Figueira; 2017.
22 Dantas RO, Oliveira L. Influence of the syringe model on the results of the International Dysphagia Diet Standardisation initiative flow test. Rev CEFAC. 2018;20(3):382-7.
23 Queiroz CRG, Barros SP, Borgo HC, Marino VCC, Dutka JCR. Viscosidade e qualidade da imagem do líquido espessado para videodeofluoroscopia de deglutição com acréscimo do contraste de Báriogel. Rev CEFAC. 2015;17(3):879-88.
24 Duncan DR, Larson K, Rosen R. Clinical aspects of thickeners for pediatric gastroesophageal reflux and oropharyngeal dysphagia. Curr Gastroenterol Rep. 2019;21(7):30.
25 National Dysphagia Diet Task Force. National Dysphagia Diet: Standardization for Optimal Care. Chicago: American Dietetic Association; 2002
26 Camelo JS Jr, Martinez FE. Lactoengenharia do leite humano. In: Pereira GR, Leone CR, Alves Filho N, Trindade Filho O, editors. Nutrição do recém-nascido pré-termo. Rio de Janeiro: Medbook; 2008. p.11-29.
27 Ballard O, Morrow A. Human milk composition: nutrients and bioactive factors. Pediatr Clin North Am. 2013;60(1):49-74.
28 Marshall J, Buttsworth J, Grandt HDS, Raatz M, Signorini A, Fernando A, et al. Testing and development of slightly thick infant formula recipes for dysphagia management: an australian perspective. Dysphagia. 2023;38(4):1254-63.
29 Moret-Tatay A, Rodríguez-García J, Martí-Bonmatí E, Hernando I, Hernández MJ. Commercial thickeners used by patients with dysphagia: rheological and structural behaviour in different food matrices. Food Hydrocoll. 2015;51:318-26.
30 Wagner CE, Barbati AC, Engmann J, Burbidge AS, McKinley GH. Quantifying the consistency and rheology of liquid foods using fractional calculus. Food Hydrocoll. 2017;69:242-59.
Submetido em:
16/03/2024
Aceito em:
10/11/2024
Facebook
Google+
Twitter
LinkedIn
Mendeley
StumbleUpon
CiteULike
Reddit
Email