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Is swallowing of all mixed consistencies dangerous for penetration-aspiration?

Kwang Lae Lee1, Wan Ho Kim, Eun Joo Kim

  • 1Department of Rehabilitation Medicine, National Rehabilitation Hospital, Seoul.

American Journal of Physical Medicine & Rehabilitation
|October 25, 2011
PubMed
Abstract

Insights

Mixed consistency (MIX) foods, combining cooked rice and thin liquid barium (LIQUID), pose a lower risk of penetration-aspiration than LIQUID alone in patients with dysphagia. This suggests food texture influences airway protection during swallowing.

Area of Science:

  • Deglutition science
  • Swallowing disorders
  • Clinical audiology and speech pathology

Background:

  • Dysphagia, or difficulty swallowing, presents significant risks, including penetration-aspiration.
  • Understanding how food consistency affects swallowing safety is crucial for managing dysphagia.

Purpose of the Study:

  • To compare the risk and severity of penetration-aspiration between mixed consistency (MIX) foods and single consistencies (cooked rice or thin liquid barium [LIQUID]) in patients with dysphagia.

Main Methods:

  • A videofluoroscopic swallowing study was conducted on 29 patients with dysphagia.
  • Patients swallowed three types of food: cooked rice, LIQUID, and MIX (cooked rice and LIQUID).
  • Videotapes were analyzed to assess penetration-aspiration events and swallowing parameters.

Main Results:

  • The Penetration-Aspiration Scale score was significantly lower for MIX compared to LIQUID (P < 0.016).
  • Pharyngeal delay time was significantly longer for LIQUID than for MIX (P < 0.016).
  • The severity of pharyngeal residue varied based on food consistency and location.

Conclusions:

  • Swallowing MIX is safer than swallowing LIQUID, with a reduced risk of penetration-aspiration.
  • Food texture, in addition to consistency, plays a role in airway protection during swallowing.
  • Clinical assessment of dysphagia should consider multiple factors beyond simple food consistency.

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