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Does the appearance, texture, and flavour of food affect how we swallow?
Texture modification and the use of thickened fluids are well-known strategies used to facilitate swallowing in people with dysphagia. However, some controversy exists around thickeners and their possible negative impact on hydration and medication absorption. This paper considers other properties...
Lymph node metastases in papillary thyroid cancer
This retrospective Korean cohort study looked at the risk factors associated with bilateral lateral lymph node metastases in patients with unilateral papillary thyroid cancer. There were 11 patients who met the inclusion criteria across an 11-year period from 2009 to...
Swallowing the risk: managing dysphagia in aged care
The risk of dysphagia increases with age and the prevalence of dysphagia in aged care facilities is 41–52%. Dysphagia increases the risk of aspiration, asphyxiation, malnutrition, pneumonia and ultimately death. Modifying food and fluids, by providing mashed or pureed foods...
Swallow toxicity score (DIGEST) and its clinical utility in oncology practice
The Dynamic Imaging Grade of Swallowing Toxicity (DIGEST, graded from 0–4) was developed as a tool for clinicians to grade dysphagia from modified barium swallow studies (MBSS). The purpose is to provide a common terminology for adverse events of pharyngeal...Implant patient says it with flour
So delighted was 77-year-old Graham with his cochlear implant, he asked his granddaughter Lillie Westbury, a professional baker, to bake an “ear” cake.
Dizzy Me: Light on Balance
This book is unlike any academic text I have read before. It was not at all what I was expecting; the book aspires to be a “handbook for doctors [and a] guide for patients” but certainly takes an innovative, if...
