The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative
Identifieur interne : 000564 ( Pmc/Checkpoint ); précédent : 000563; suivant : 000565The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative
Auteurs : Julie A. Y. Cichero ; Catriona Steele ; Janice Duivestein ; Pere Clavé ; Jianshe Chen [Royaume-Uni] ; Jun Kayashita [Japon] ; Roberto Dantas [Brésil] ; Caroline Lecko [Royaume-Uni] ; Renee Speyer ; Peter Lam ; Joseph Murray [États-Unis]Source :
- Current Physical Medicine and Rehabilitation Reports [ 2167-4833 ] ; 2013.
Abstract
Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world’s population. Dysphagia is associated with malnutrition, dehydration, chest infection and potentially death. While promising treatments are being developed to improve function, the modification of food texture and liquid thickness has become a cornerstone of dysphagia management. Foods are chopped, mashed or puréed to compensate for chewing difficulties or fatigue, improve swallowing safety and avoid asphyxiation. Liquids are typically thickened to slow their speed of transit through the oral and pharyngeal phases of swallowing, to avoid aspiration of material into the airway and improve transit to the esophagus. Food texture and liquid modification for dysphagia management occurs throughout the world. However, the names, the number of levels of modification and characteristics vary within and across countries. Multiple labels increase the risk to patient safety. National standardization of terminology and definitions has been promoted as a means to improve patient safety and inter-professional communication. This article documents the need for
Url:
DOI: 10.1007/s40141-013-0024-z
PubMed: 24392282
PubMed Central: 3873065
Affiliations:
- Brésil, Japon, Royaume-Uni, États-Unis
- Angleterre, Grand Londres, Michigan, Yorkshire-et-Humber, État de São Paulo
- Leeds, Londres, São Paulo
- Université de Leeds, Université de São Paulo
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Cichero</name><affiliation><nlm:aff id="Aff1">School of Pharmacy, The University of Queensland, 20 Cornwall St, Brisbane, QLD 4102 Australia</nlm:aff><wicri:noCountry code="subfield">QLD 4102 Australia</wicri:noCountry></affiliation></author><author><name sortKey="Steele, Catriona" sort="Steele, Catriona" uniqKey="Steele C" first="Catriona" last="Steele">Catriona Steele</name><affiliation><nlm:aff id="Aff2">Toronto Rehabilitation Institute, Toronto, ON Canada</nlm:aff><wicri:noCountry code="subfield">ON Canada</wicri:noCountry></affiliation></author><author><name sortKey="Duivestein, Janice" sort="Duivestein, Janice" uniqKey="Duivestein J" first="Janice" last="Duivestein">Janice Duivestein</name><affiliation><nlm:aff id="Aff3">Sunny Hill Health Centre, Vancouver, BC Canada</nlm:aff><wicri:noCountry code="subfield">BC Canada</wicri:noCountry></affiliation></author><author><name sortKey="Clave, Pere" sort="Clave, Pere" uniqKey="Clave P" first="Pere" last="Clavé">Pere 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Y." last="Cichero">Julie A. Y. Cichero</name><affiliation><nlm:aff id="Aff1">School of Pharmacy, The University of Queensland, 20 Cornwall St, Brisbane, QLD 4102 Australia</nlm:aff><wicri:noCountry code="subfield">QLD 4102 Australia</wicri:noCountry></affiliation></author><author><name sortKey="Steele, Catriona" sort="Steele, Catriona" uniqKey="Steele C" first="Catriona" last="Steele">Catriona Steele</name><affiliation><nlm:aff id="Aff2">Toronto Rehabilitation Institute, Toronto, ON Canada</nlm:aff><wicri:noCountry code="subfield">ON Canada</wicri:noCountry></affiliation></author><author><name sortKey="Duivestein, Janice" sort="Duivestein, Janice" uniqKey="Duivestein J" first="Janice" last="Duivestein">Janice Duivestein</name><affiliation><nlm:aff id="Aff3">Sunny Hill Health Centre, Vancouver, BC Canada</nlm:aff><wicri:noCountry code="subfield">BC Canada</wicri:noCountry></affiliation></author><author><name sortKey="Clave, Pere" sort="Clave, Pere" uniqKey="Clave P" first="Pere" last="Clavé">Pere Clavé</name><affiliation><nlm:aff id="Aff4">Unitat d’Exploracions Funcionals Digestives, Department of Surgery, Hospital de Mataró, Mataró, Barcelona Spain</nlm:aff><wicri:noCountry code="subfield">Barcelona Spain</wicri:noCountry></affiliation></author><author><name sortKey="Chen, Jianshe" sort="Chen, Jianshe" uniqKey="Chen J" first="Jianshe" last="Chen">Jianshe Chen</name><affiliation wicri:level="4"><nlm:aff id="Aff5">Food Science, University of Leeds, West Yorkshire, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Food Science, University of Leeds, West Yorkshire</wicri:regionArea><orgName type="university">Université de Leeds</orgName><placeName><settlement type="city">Leeds</settlement><region type="country">Angleterre</region><region type="région" nuts="1">Yorkshire-et-Humber</region></placeName></affiliation></author><author><name sortKey="Kayashita, Jun" sort="Kayashita, Jun" uniqKey="Kayashita J" first="Jun" last="Kayashita">Jun Kayashita</name><affiliation wicri:level="1"><nlm:aff id="Aff6">Department of Health Sciences, Prefectural University of Hiroshima, Hiroshima, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>Department of Health Sciences, Prefectural University of Hiroshima, Hiroshima</wicri:regionArea><wicri:noRegion>Hiroshima</wicri:noRegion></affiliation></author><author><name sortKey="Dantas, Roberto" sort="Dantas, Roberto" uniqKey="Dantas R" first="Roberto" last="Dantas">Roberto Dantas</name><affiliation wicri:level="4"><nlm:aff id="Aff7">Departmento de Clinica Medica, Faculdade de Medecina de Ribeirao Preto, Universidade de Sao Paulo, São Paulo, Brazil</nlm:aff><country xml:lang="fr">Brésil</country><wicri:regionArea>Departmento de Clinica Medica, Faculdade de Medecina de Ribeirao Preto, Universidade de Sao Paulo, São Paulo</wicri:regionArea><placeName><settlement type="city">São Paulo</settlement><region type="state">État de São Paulo</region><settlement type="city">São Paulo</settlement></placeName><orgName type="university">Université de São Paulo</orgName></affiliation></author><author><name sortKey="Lecko, Caroline" sort="Lecko, Caroline" uniqKey="Lecko C" first="Caroline" last="Lecko">Caroline Lecko</name><affiliation wicri:level="3"><nlm:aff id="Aff8">National Patient Safety Agency, London, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>National Patient Safety Agency, London</wicri:regionArea><placeName><settlement type="city">Londres</settlement><region type="country">Angleterre</region><region type="région" nuts="1">Grand Londres</region></placeName></affiliation></author><author><name sortKey="Speyer, Renee" sort="Speyer, Renee" uniqKey="Speyer R" first="Renee" last="Speyer">Renee Speyer</name><affiliation><nlm:aff id="Aff9">Speech Pathology Discipline, James Cook University, Townsville, QLD Australia</nlm:aff><wicri:noCountry code="subfield">QLD Australia</wicri:noCountry></affiliation></author><author><name sortKey="Lam, Peter" sort="Lam, Peter" uniqKey="Lam P" first="Peter" last="Lam">Peter Lam</name><affiliation><nlm:aff id="Aff10">Peter Lam Consulting, Vancouver, BC Canada</nlm:aff><wicri:noCountry code="subfield">BC Canada</wicri:noCountry></affiliation></author><author><name sortKey="Murray, Joseph" sort="Murray, Joseph" uniqKey="Murray J" first="Joseph" last="Murray">Joseph Murray</name><affiliation wicri:level="2"><nlm:aff id="Aff11">Ann Arbor Veterans Affairs, Ann Arbor, MI USA</nlm:aff><country>États-Unis</country><placeName><region type="state">Michigan</region></placeName><wicri:cityArea>Ann Arbor Veterans Affairs, Ann Arbor</wicri:cityArea></affiliation></author></analytic><series><title level="j">Current Physical Medicine and Rehabilitation Reports</title><idno type="eISSN">2167-4833</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world’s population. Dysphagia is associated with malnutrition, dehydration, chest infection and potentially death. While promising treatments are being developed to improve function, the modification of food texture and liquid thickness has become a cornerstone of dysphagia management. Foods are chopped, mashed or puréed to compensate for chewing difficulties or fatigue, improve swallowing safety and avoid asphyxiation. Liquids are typically thickened to slow their speed of transit through the oral and pharyngeal phases of swallowing, to avoid aspiration of material into the airway and improve transit to the esophagus. Food texture and liquid modification for dysphagia management occurs throughout the world. However, the names, the number of levels of modification and characteristics vary within and across countries. Multiple labels increase the risk to patient safety. National standardization of terminology and definitions has been promoted as a means to improve patient safety and inter-professional communication. This article documents the need for <italic>international</italic> standardized terminology and definitions for texture-modified foods and liquids for individuals with dysphagia. Furthermore, it documents the research plan and foundations of a global initiative dedicated to this purpose.</p></div></front><back><div1 type="bibliography"><listBibl></listBibl></div1></back></TEI><pmc article-type="review-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Curr Phys Med Rehabil Rep</journal-id><journal-id journal-id-type="iso-abbrev">Curr Phys Med Rehabil Rep</journal-id><journal-title-group><journal-title>Current Physical Medicine and Rehabilitation Reports</journal-title></journal-title-group><issn pub-type="epub">2167-4833</issn><publisher><publisher-name>Springer US</publisher-name><publisher-loc>Boston</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24392282</article-id><article-id pub-id-type="pmc">3873065</article-id><article-id pub-id-type="publisher-id">24</article-id><article-id pub-id-type="doi">10.1007/s40141-013-0024-z</article-id><article-categories><subj-group subj-group-type="heading"><subject>Swallowing Disorders (RE Martin, Section Editor)</subject></subj-group></article-categories><title-group><article-title>The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Cichero</surname><given-names>Julie A. Y.</given-names></name><address><phone>+61-7-33461900</phone><fax>+61-7-33461999</fax><email>j.cichero@uq.edu.au</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Steele</surname><given-names>Catriona</given-names></name><address><email>catriona.steele@uhn.ca</email></address><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Duivestein</surname><given-names>Janice</given-names></name><address><email>j.duivestein@cw.bc.ca</email></address><xref ref-type="aff" rid="Aff3"></xref></contrib><contrib contrib-type="author"><name><surname>Clavé</surname><given-names>Pere</given-names></name><address><email>pere.clave@ciberehd.org</email></address><xref ref-type="aff" rid="Aff4"></xref></contrib><contrib contrib-type="author"><name><surname>Chen</surname><given-names>Jianshe</given-names></name><address><email>jianshec@food.leeds.ac.uk</email></address><xref ref-type="aff" rid="Aff5"></xref></contrib><contrib contrib-type="author"><name><surname>Kayashita</surname><given-names>Jun</given-names></name><address><email>kayashita@pu-hiroshima.ac.jp</email></address><xref ref-type="aff" rid="Aff6"></xref></contrib><contrib contrib-type="author"><name><surname>Dantas</surname><given-names>Roberto</given-names></name><address><email>rodantas@fmrp.usp.br</email></address><xref ref-type="aff" rid="Aff7"></xref></contrib><contrib contrib-type="author"><name><surname>Lecko</surname><given-names>Caroline</given-names></name><address><email>caroline.lecko@nhs.net</email></address><xref ref-type="aff" rid="Aff8"></xref></contrib><contrib contrib-type="author"><name><surname>Speyer</surname><given-names>Renee</given-names></name><address><email>r.speyer@online.nl</email></address><xref ref-type="aff" rid="Aff9"></xref></contrib><contrib contrib-type="author"><name><surname>Lam</surname><given-names>Peter</given-names></name><address><email>peter@peterlamconsulting.com</email></address><xref ref-type="aff" rid="Aff10"></xref></contrib><contrib contrib-type="author"><name><surname>Murray</surname><given-names>Joseph</given-names></name><address><email>joe.murray@va.gov</email></address><xref ref-type="aff" rid="Aff11"></xref></contrib><aff id="Aff1"><label></label>School of Pharmacy, The University of Queensland, 20 Cornwall St, Brisbane, QLD 4102 Australia</aff><aff id="Aff2"><label></label>Toronto Rehabilitation Institute, Toronto, ON Canada</aff><aff id="Aff3"><label></label>Sunny Hill Health Centre, Vancouver, BC Canada</aff><aff id="Aff4"><label></label>Unitat d’Exploracions Funcionals Digestives, Department of Surgery, Hospital de Mataró, Mataró, Barcelona Spain</aff><aff id="Aff5"><label></label>Food Science, University of Leeds, West Yorkshire, UK</aff><aff id="Aff6"><label></label>Department of Health Sciences, Prefectural University of Hiroshima, Hiroshima, Japan</aff><aff id="Aff7"><label></label>Departmento de Clinica Medica, Faculdade de Medecina de Ribeirao Preto, Universidade de Sao Paulo, São Paulo, Brazil</aff><aff id="Aff8"><label></label>National Patient Safety Agency, London, UK</aff><aff id="Aff9"><label></label>Speech Pathology Discipline, James Cook University, Townsville, QLD Australia</aff><aff id="Aff10"><label></label>Peter Lam Consulting, Vancouver, BC Canada</aff><aff id="Aff11"><label></label>Ann Arbor Veterans Affairs, Ann Arbor, MI USA</aff></contrib-group><pub-date pub-type="epub"><day>24</day><month>8</month><year>2013</year></pub-date><pub-date pub-type="pmc-release"><day>24</day><month>8</month><year>2013</year></pub-date><pub-date pub-type="ppub"><year>2013</year></pub-date><volume>1</volume><issue>4</issue><fpage>280</fpage><lpage>291</lpage><permissions><copyright-statement>© The Author(s) 2013</copyright-statement><license license-type="OpenAccess"><license-p><bold>Open Access</bold>This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.</license-p></license></permissions><abstract id="Abs1"><p>Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world’s population. Dysphagia is associated with malnutrition, dehydration, chest infection and potentially death. While promising treatments are being developed to improve function, the modification of food texture and liquid thickness has become a cornerstone of dysphagia management. Foods are chopped, mashed or puréed to compensate for chewing difficulties or fatigue, improve swallowing safety and avoid asphyxiation. Liquids are typically thickened to slow their speed of transit through the oral and pharyngeal phases of swallowing, to avoid aspiration of material into the airway and improve transit to the esophagus. Food texture and liquid modification for dysphagia management occurs throughout the world. However, the names, the number of levels of modification and characteristics vary within and across countries. Multiple labels increase the risk to patient safety. National standardization of terminology and definitions has been promoted as a means to improve patient safety and inter-professional communication. This article documents the need for <italic>international</italic> standardized terminology and definitions for texture-modified foods and liquids for individuals with dysphagia. Furthermore, it documents the research plan and foundations of a global initiative dedicated to this purpose.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Dysphagia</kwd><kwd>Deglutition</kwd><kwd>Deglutition disorders</kwd><kwd>Thickened liquids</kwd><kwd>Texture-modified food</kwd><kwd>Diet</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Springer Science + Business Media New York 2013</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc><affiliations><list><country><li>Brésil</li><li>Japon</li><li>Royaume-Uni</li><li>États-Unis</li></country><region><li>Angleterre</li><li>Grand Londres</li><li>Michigan</li><li>Yorkshire-et-Humber</li><li>État de São Paulo</li></region><settlement><li>Leeds</li><li>Londres</li><li>São Paulo</li></settlement><orgName><li>Université de Leeds</li><li>Université de São Paulo</li></orgName></list><tree><noCountry><name sortKey="Cichero, Julie A Y" sort="Cichero, Julie A Y" uniqKey="Cichero J" first="Julie A. Y." last="Cichero">Julie A. Y. Cichero</name><name sortKey="Clave, Pere" sort="Clave, Pere" uniqKey="Clave P" first="Pere" last="Clavé">Pere Clavé</name><name sortKey="Duivestein, Janice" sort="Duivestein, Janice" uniqKey="Duivestein J" first="Janice" last="Duivestein">Janice Duivestein</name><name sortKey="Lam, Peter" sort="Lam, Peter" uniqKey="Lam P" first="Peter" last="Lam">Peter Lam</name><name sortKey="Speyer, Renee" sort="Speyer, Renee" uniqKey="Speyer R" first="Renee" last="Speyer">Renee Speyer</name><name sortKey="Steele, Catriona" sort="Steele, Catriona" uniqKey="Steele C" first="Catriona" last="Steele">Catriona Steele</name></noCountry><country name="Royaume-Uni"><region name="Angleterre"><name sortKey="Chen, Jianshe" sort="Chen, Jianshe" uniqKey="Chen J" first="Jianshe" last="Chen">Jianshe Chen</name></region><name sortKey="Lecko, Caroline" sort="Lecko, Caroline" uniqKey="Lecko C" first="Caroline" last="Lecko">Caroline Lecko</name></country><country name="Japon"><noRegion><name sortKey="Kayashita, Jun" sort="Kayashita, Jun" uniqKey="Kayashita J" first="Jun" last="Kayashita">Jun Kayashita</name></noRegion></country><country name="Brésil"><region name="État de São Paulo"><name sortKey="Dantas, Roberto" sort="Dantas, Roberto" uniqKey="Dantas R" first="Roberto" last="Dantas">Roberto Dantas</name></region></country><country name="États-Unis"><region name="Michigan"><name sortKey="Murray, Joseph" sort="Murray, Joseph" uniqKey="Murray J" first="Joseph" last="Murray">Joseph Murray</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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