Polysaccharide–dextrin thickened fluids for individuals with dysphagia: Recent advances in flow behaviors and swallowing assessment methods

Kedu Wang, Zihang Cheng, Dongling Qiao, Fengwei Xie, Siming Zhao, Binjia Zhang

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Abstract

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.
Original languageEnglish
Number of pages25
JournalCritical Reviews in Food Science and Nutrition
Early online date31 Mar 2024
DOIs
Publication statusE-pub ahead of print - 31 Mar 2024

Bibliographical note

B. Zhang and D. Qiao would like to acknowledge the National Natural Science Foundation of China (32372275 and 32172240), and the Key R & D Project of Hubei Province (2022BBA004).

Funding

B. Zhang and D. Qiao would like to acknowledge the National Natural Science Foundation of China (32372275 and 32172240), and the Key R & D Project of Hubei Province (2022BBA004).

FundersFunder number
National Natural Science Foundation of China32372275, 32172240
Key Research and Development Project of Hainan Province2022BBA004

    Keywords

    • Polysaccharide dextrin
    • dysphagia food
    • rheological properties
    • swallowing behaviors
    • thickened fluids
    • tribological properties

    ASJC Scopus subject areas

    • Food Science
    • Industrial and Manufacturing Engineering

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