The importance of consistent viscosities
For people with swallowing difficulties it is important that thickened food and fluids maintain their consistency in the mouth.
Standard starch-based thickeners don’t maintain consistency
|42% of SLTs reported seeing drinks "thin" after contact with the patient's saliva.|
Standard starch-based thickening powders are sensitive to the amylase enzyme in saliva in the mouth. The salivary a-amylase enzyme breaks down carbohydrates (starch), which may lead to thinning of the drink and patients not receiving the safe prescribed viscosity. It is well-accepted in scientific literature that intake of boluses with an increased viscosity reduces the occurrence of aspiration [2,3].
Figure 2: Clinical implications of thickened fluids ‘thinning’ on contact with amylase in salive
Amylase resistant features of Nutilis products for a safer swallow
Amylase resistant features of all Nutilis products ensure that thickened food and drink retain their consistency in the mouth during swallowing .
- Day, C. Pell, D. How safe is that thickened drink? Complete Nutrition. 2007;7(2):49-51.
- Shama F and Sherman P (1973). Identification of stimuli controlling the sensory evaluation of viscosity II oral methods. J Text Stud. 1973; 4(1): 111-118.
- Kuhlemeier KV, Palmer JB, and Rosenberg D. Effect of liquid bolus consistency and delivery method on aspiration and pharyngeal retention in dysphagia patients. Dysphagia. 2001; 16: 119-122.
- Oudhuis A., Vallons K., Sliwinski E. Effect of human saliva on the consistency of thickened foods for patients with dysphagia. Abstract First Annual ESSD Meeting Sep 2011 Leiden, Netherlands.