The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review

Steele, Catriona M., Alsanei, Woroud Abdulrahman, Ayanikalath, Sona, Barbon, Carly E. A., Chen, Jianshe, Cichero, Julie A. Y., Coutts, Kim, Dantas, Roberto O., Duivestein, Janice, Giosa, Lidia, Hanson, Ben, Lam, Peter, Lecko, Caroline, Leigh, Chelsea, Nagy, Ahmed, Namasivayam, Ashwini M., Nascimento, Weslania V., Odendaal, Inge, Smith, Christina H. and Wang, Helen (2014) The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia, 30 1: 2-26. doi:10.1007/s00455-014-9578-x

Author Steele, Catriona M.
Alsanei, Woroud Abdulrahman
Ayanikalath, Sona
Barbon, Carly E. A.
Chen, Jianshe
Cichero, Julie A. Y.
Coutts, Kim
Dantas, Roberto O.
Duivestein, Janice
Giosa, Lidia
Hanson, Ben
Lam, Peter
Lecko, Caroline
Leigh, Chelsea
Nagy, Ahmed
Namasivayam, Ashwini M.
Nascimento, Weslania V.
Odendaal, Inge
Smith, Christina H.
Wang, Helen
Title The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review
Journal name Dysphagia   Check publisher's open access policy
ISSN 1432-0460
Publication date 2014-10-25
Year available 2014
Sub-type Article (original research)
DOI 10.1007/s00455-014-9578-x
Open Access Status
Volume 30
Issue 1
Start page 2
End page 26
Total pages 25
Place of publication New York, NY, United States
Publisher Springer New York
Collection year 2015
Language eng
Abstract Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step toward building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of ten international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain specific information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two key trends with respect to the impact of thickening liquids on swallowing: thicker liquids reduce the risk of penetration–aspiration, but also increase the risk of post-swallow residue in the pharynx. The literature was insufficient to support the delineation of specific viscosity boundaries or other quantifiable material properties related to these clinical outcomes. With respect to food texture, the literature pointed to properties of hardness, cohesiveness, and slipperiness as being relevant both for physiological behaviors and bolus flow patterns. The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation.
Keyword Deglutition
Deglutition disorders
Texture modification
Systematic review
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 25 October 2014.

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
School of Pharmacy Publications
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