Approach to Patients with Dysphagia: Clinical Insights

Brain Sciences, Journal Year: 2025, Volume and Issue: 15(5), P. 478 - 478

Published: April 30, 2025

Dysphagia is a commonly encountered condition in clinical practice, with rising incidence reported particularly South Korea. It can be broadly classified into oropharyngeal dysphagia and esophageal dysphagia, distinguishing between the two crucial for establishing rehabilitation treatment strategies. Oropharyngeal frequently occurs central nervous system diseases such as stroke, dementia, Parkinson’s disease has significant impact on prognosis. Additionally, because there high risk of life-threatening aspiration pneumonia patients complaining an accurate diagnosis must made during early stages condition. Patients may report difficulty initiating swallowing experience coughing, choking, nasopharyngeal reflux, aspiration, sensation leftover food pharynx swallowing. getting stuck esophagus few seconds after initiation Esophageal should characterized by analyzing whether foods causing are solid, liquid, or both, well progression symptoms, they progressive intermittent; their severity; associated symptoms weight loss, heartburn, regurgitation. Video fluoroscopic study (VFSS), fiberoptic endoscopic evaluation (FEES), esophagogastroduodenoscopy (EGD) invaluable determining causes, severity, strategies dysphagia. Since disorders factors influencing course prognosis regardless type disease, clinicians adopt systematic approach to disorders.

Language: Английский

Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing gels in nutritional and textural customization for dysphagia diets: printing mechanism, improved bioactivity and in vitro bioaccessibility

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117115 - 117115

Published: Nov. 1, 2024

Language: Английский

High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels

Food Chemistry, Journal Year: 2024, Volume and Issue: 468, P. 142460 - 142460

Published: Dec. 12, 2024

Language: Английский