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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© 2024 The Author(s). Published with license by Taylor & Francis Group, LLC.The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide–dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide–dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
Author(s): Wang K, Cheng Z, Qiao D, Xie F, Zhao S, Zhang B
Publication type: Review
Publication status: Published
Journal: Critical Reviews in Food Science and Nutrition
Year: 2024
Pages: epub ahead of print
Online publication date: 31/03/2024
Acceptance date: 02/04/2023
ISSN (print): 1040-8398
ISSN (electronic): 1549-7852
Publisher: Taylor and Francis Ltd.
URL: https://doi.org/10.1080/10408398.2024.2330711
DOI: 10.1080/10408398.2024.2330711
