Standardized Dysphagia Diet in Clinical Evaluation of Swallowing Function

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

UNKNOWN

Total Enrollment

50 participants

Study Classification

OBSERVATIONAL

Study Start Date

2021-08-03

Study Completion Date

2023-07-31

Brief Summary

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Diet modification has been a vital component in the management of dysphagia. The lingual manipulation of bolus, pharyngeal propulsion, and initiation of swallowing reflex are all affected by the texture of bolus. However, there is a limited literature and consensus regarding how to apply different food consistency in the swallowing function evaluation of dysphagic patients. Recently, International Dysphagia Diet Standardization Initiative (IDDSI) has provided a universal standard of food consistency. The present study aims to evaluate the accuracy of clinical swallowing evaluation using IDDSI standardized food in dysphagic patients, in an attempt to establish protocols of clinical evaluation and diet selection in dysphagic patients.

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Detailed Description

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Conditions

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Dysphagia, Swallowing Function, Diet Modification, Dysphagia Diet, Diet Standardization

Study Design

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Observational Model Type

CASE_ONLY

Study Time Perspective

PROSPECTIVE

Interventions

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FEES

Fiberoptic Endoscopic Evaluation of Swallowing (FEES) exam

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Patients aged 20 years or older with a swallowing disorder on the Functional Oral Intake Scale (FOIS) of 1-6.

Exclusion Criteria

* Unconscious, unable to communicate via gestures or words and cooperate with commands.
* Acutely infected or requiring respirator use.
* The oropharyngeal structure is abnormal and cannot be examined by endoscopy.
* Presence of tracheostomy tube

Minimum Eligible Age

20 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No