Influence of Bubble-Containing Thickened Liquid on Swallowing Dynamics

Area of Science:

• Swallowing physiology
• Food science
• Biomedical engineering

Background:

• Thickened liquids (TL) are standard for managing dysphagia, aiming to prevent aspiration.
• However, high viscosity may impede efficient swallowing mechanics.
• Air bubbles in TL (TLB) were hypothesized to alter rheological properties and improve swallowing.

Purpose of the Study:

• To investigate the effects of incorporating air bubbles into thickened liquids on swallowing dynamics and pharyngeal residue.
• To compare the rheological properties of TLB with conventional TL.

Main Methods:

• 24 adults with moderate-to-severe dysphagia (Dysphagia Severity Scale 3-4) participated.
• Viscosity, texture analysis, and videofluoroscopy were used to assess swallowing of TL and TLB.
• Key metrics included hyoid displacement, UES opening, and pharyngeal residue.

Main Results:

• TLB exhibited lower viscosity and specific gravity than TL.
• TLB significantly increased hyoid anterior displacement and velocity.
• TLB shortened hyoid movement duration, widened UES opening, and reduced pyriform sinus residue.

Conclusions:

• Incorporating air bubbles into thickened liquids positively impacts swallowing biomechanics.
• TLB demonstrates potential for reducing pharyngeal residue in dysphagia patients.
• This technique may offer an improved alternative to conventional thickened liquids.