Objective
The aim of this study is to identify the effect of food viscosity on aspiration and pharyngeal residue in dysphagia patients with reduced pharyngeal constriction.
Method: We retrospectively reviewed the videofluoroscopic findings of 83 dysphagia patients with various underlying conditions. We used 2 cc of diluted barium as thin viscosity food, 2 cc of yoplait as medium viscosity food, and 2 cc of semiblended gruel diet as thick viscosity food. We assessed the presence of aspiration and the amount of residue in valleculae and pyriform sinus with 3 grade scales.
Results: Aspiration was more frequently observed in thin viscosity (32.5%) than medium (6.0%) or thick viscosity (8.4%) (p＜0.05). Vallecular residue was more abundant in thick viscosity than medium, and in medium viscosity than thin (p＜0.05). Pyriform sinus residue was more abundant in thick viscosity than thin viscosity (p＜0.05).
Conclusion: We conclude that thickened food may make more pharyngeal residue after swallow in dysphagia patients with weak pharyngeal constriction. Therefore the texture, another property of food, needs to be further studied. (J Korean Acad Rehab Med 2003; 27: 186-191)
