Resumen

GARCIA GONZALEZ, María Luisa; RAURICH, Josep García; RAVENTOS SANTAMARIA, Mercè  y  ALBA MORA, Mercè. Viscosity in the diet of patients diagnosed with oropharyngeal dysphagia. Acta bioquím. clín. latinoam. [online]. 2016, vol.50, n.1, pp.45-60. ISSN 0325-2957.

Oropharyngeal dysphagia is present in a large part of the population and described as a symptom that may affect the formation and handling of the patient’s own bolus food when transferred into the stomach. Although it is a very prevalent symptom that can occur at any time of life, it is at senior age when this symptom is more common. In order to prevent the consequences that can result in this physiological alteration, food for people who suffer from this disorder is prepared with products that modify their viscosity, so that it follows the normal course of swallowing and later digestion. This study aims at verifying whether certain products recommended for use with people affected by dysphagia diets properly meet the functions for which they have been designed and produced, regardless of whether they are pharmaceutical products or, simply, food additives. The results indicate that corn starch presents a different behaviour from potato, the type of water used being very important. Significant differences related to the dwell time of rest from the sample and the percentage of thickener applied to achieve the valued health consistencies of thin liquid, nectar, honey and pudding were detected.

Palabras clave : Starch; Thickener; Viscosity; Water; Dysphagia.

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