Ann Neurol Surg | Volume 1, Issue 2 | Research Article | Open Access
Ranjith S Wijesinghe, Mary Ewing, Morgan Tarlton and Mekale Clifton
Department of Physics and Astronomy, Ball State University, USA
Department of Speech Pathology and Audiology, Ball State University, USA
*Correspondance to: Ranjith S Wijesinghe,
Fulltext PDFSpeech-language pathologists (SLPs) working with infants who are diagnosed with dysphagia
use a variety of commercial thickeners and food products to thicken liquids with varied recipes
reported. The treatment of Dysphagia is hindered by the use of various recipes used for thickening
liquids in swallowing and feeding therapy. At present, there is limited standardized methodology
for determining the viscosity of liquid levels and dietary modifications. It was reported that SLPs
in different facilities across the nation use a variety of thickening agents and recipes as therapeutic
measures for patients diagnosed with dysphagia. Limited research has been completed in related
to children and infants with dysphagia. Two commonly reported food products used for infants
and children were infant rice and oatmeal cereals. Thik & Clear currently has no age restriction
for consumption. Viscosity was tested to determine the thickness, measured in Centipoise (cP), of
each thickening agent mixed with infant formula. The values were then compared to the national
dysphagia diet liquid (NDDL) levels to determine which thickening agent resulted in the desired
viscosities. The thickeners were mixed with common infant formulas and soy formulas to determine
if the type of formula impacted the viscosity. Lastly, the viscosity of Varibar barium, a common
liquid utilized during instrumental evaluation, was measured to compare the viscosity of the
evaluation liquid to the recommended liquid in order to determine if the assumed thickness of the
prescribed thickened liquids was actually being met. Overall, Thik & Clear was the most consistent
thickener tested and the only thickening agent that consistently measured within the nectar range
suggested by NDDL and Varibar Nectar barium. Food thickening agents, infant rice and oatmeal
cereals, resulted in significantly lower viscosities when compared to NDDL and Varibar Nectar
barium. Separation of the thickening agent from the formula was evident. Liquids thickened with
infant oatmeal cereal have slightly more consistent viscosities within each sample compared to
infant rice cereal.
Dysphagia; Varibar barium; Viscosity; Commercial thickeners
Wijesinghe RS, Ewing M, Tarlton M, Clifton M. Variations of the Viscosity of Thickened Liquids Used to Treat
Pediatric Dysphagia. Ann Neurol Surg. 2017; 1(2): 1006.