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测量度和一致性在加厚液体的消化障碍症:不同方法之间是否存在相关性?
Javier Marín-Sánchez1, Sofía Gimeno-Ruiz1, Alejandro Berzosa1
1Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
Foods (Basel, Switzerland)
|July 12, 2025
概括
简单的粘度测试,如波斯威克度仪和线传播测试 (LST) 有效地测量缩液体的消化障碍管理,与精确的风湿学对轻度至中度的一致性有很好的相关性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物医学工程 生物医学工程
- 临床营养学 临床营养学
背景情况:
- 吞障碍 (吞困难) 在老年人中很普遍,增加营养不良和渴望的风险.
- 加厚液体对于安全吞至关重要,但精确的粘度测量是具有挑战性的.
- 旋转性类风湿测量是准确的,但对于常规的临床或家庭使用是不切实际的.
研究的目的:
- 用实证方法评估和对比厚化液体的粘度测量与风湿学数据.
- 评估简单的粘度测试的可靠性,以标准化失调饮食.
主要方法:
- 用福特杯,博斯威克度仪和用旋转类风湿学进行的线性传播测试 (LST) 进行的比较粘度测量.
- 在不同度,温度和制备时间下测试了各种加厚剂 (瓜尔,桑坦,混合物,马尔托德克斯,商用).
主要成果:
- 博斯维克度仪和LST显示,国际食标准化倡议 (IDDSI) 2级和3级与类风湿度有很强的相关性.
- 极端粘度的局限性被注意到,其中一些方法缺乏灵敏度或可行性.
结论:
- 经验性粘度测量工具是可行的实践性消化障碍管理,特别是当类风湿学是不可用的.
- 这项研究提供了标准化流体一致性评估在失调护理的证据.
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