Effects of Puree Type and Color on Ratings of Pharyngeal Residue, Penetration, and Aspiration during FEES: A Prospective Study of 37 Dysphagic Outpatient Adults DOI Creative Commons
James A. Curtis, Anaïs Rameau, Valentina Mocchetti

и другие.

Folia Phoniatrica et Logopaedica, Год журнала: 2024, Номер unknown, С. 1 - 16

Опубликована: Ноя. 19, 2024

Introduction: Flexible endoscopic evaluations of swallowing (FEES) involve the administration a variety foods and liquids to assess outcomes related pharyngeal residue, penetration, aspiration. While type color thin used during FEES have been found significantly affect ratings, it is unknown if similar effects are observed with pureed foods. Therefore, aims this study were puree (applesauce vs. pudding) (natural, blue, green) on ratings aspiration FEES. Methods: Pharyngeal assessed in 37 consecutive outpatient adults undergoing Patients presented two types puree: 5 mL applesauce pudding. Each was once either blue or green food coloring added by clinician. also no clinician-added (“natural”). The order presentation randomized between patients all data blindly analyzed pairs independent raters using Visual Analysis Swallowing Efficiency Safety (VASES). Multilevel statistical models examine oropharyngeal hypopharyngeal Penetration-Aspiration Scale scores (PAS). Results: Pudding trials associated higher residue compared trials. Blue-colored when natural applesauce. Lastly, green-colored pudding both pudding, respectively. Conclusion: This identified statistically significant but not penetration aspiration, as seen These suggest that clinicians researchers should consider standardizing

Язык: Английский

Effects of Puree Type and Color on Ratings of Pharyngeal Residue, Penetration, and Aspiration during FEES: A Prospective Study of 37 Dysphagic Outpatient Adults DOI Creative Commons
James A. Curtis, Anaïs Rameau, Valentina Mocchetti

и другие.

Folia Phoniatrica et Logopaedica, Год журнала: 2024, Номер unknown, С. 1 - 16

Опубликована: Ноя. 19, 2024

Introduction: Flexible endoscopic evaluations of swallowing (FEES) involve the administration a variety foods and liquids to assess outcomes related pharyngeal residue, penetration, aspiration. While type color thin used during FEES have been found significantly affect ratings, it is unknown if similar effects are observed with pureed foods. Therefore, aims this study were puree (applesauce vs. pudding) (natural, blue, green) on ratings aspiration FEES. Methods: Pharyngeal assessed in 37 consecutive outpatient adults undergoing Patients presented two types puree: 5 mL applesauce pudding. Each was once either blue or green food coloring added by clinician. also no clinician-added (“natural”). The order presentation randomized between patients all data blindly analyzed pairs independent raters using Visual Analysis Swallowing Efficiency Safety (VASES). Multilevel statistical models examine oropharyngeal hypopharyngeal Penetration-Aspiration Scale scores (PAS). Results: Pudding trials associated higher residue compared trials. Blue-colored when natural applesauce. Lastly, green-colored pudding both pudding, respectively. Conclusion: This identified statistically significant but not penetration aspiration, as seen These suggest that clinicians researchers should consider standardizing

Язык: Английский

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