Foods and fluids are commonly thickened with starch based thickeners in the management of dysphagia to prevent aspiration. Now gums are gaining popularity as thickeners as they are resistant to salivary amylase. This study compared the effect of human saliva on the consistency of drinks thickened with gum containing (GC) thickener with that of drinks thickened with four starch based (SB) thickeners. The researchers determined compression force and amount of thin liquid formed after 10 and 50 minutes of contact with human saliva with standardised amylase activity compared with a control inoculated with water. The results showed that GC thickeners contain their consistency better in contact with human saliva than SD thickeners. This, in turn, may improve swallowing safety for people with dysphagia.
Gum as a thickening agent in dysphagia management
Reviewed by Gauri Mankekar
Effect of human saliva on the consistency of thickened drinks for individuals.
CONTRIBUTOR
Gauri Mankekar
Department of Otolaryngology-Head Neck Surgery, Louisiana State University Shreveport, Louisiana, USA.
View Full Profile
