Thickened beverages for dysphagic patients. Data and myth

Article type: Review Article

Authors: Riso, S.^a | Baj, G.^a | D'Andrea, F.^a

Affiliations: [a] Unit of Clinical Nutrition and Dietetics, “Maggiore della Carità” Hospital of Novara, Corso Mazzini 18, 28100 Novara, Italy. e-mail: dietologia@maggioreosp.novara.it

Abstract: Thickeners are knowing a period of technological development and growing popularity mainly due to their low cost and widely flexible use. This increasingly use of thickeners in the clinical practice has not been paralleled by an adequate understanding of the features of the products available on the market. Our review points out a confounding scenario characterized by the lack of agreement on relevant points affecting the final prescribing decision making process. This should encourage the scientific community to propose common language and standards in order to define shared practical guidelines with the aim to fit the wide spreading offer of different products to the peculiar needs of each patient.

Keywords: Malnutrition, Dysphagia, Thickeners, Viscosity

DOI: 10.3233/s12349-008-0002-7

Journal: Mediterranean Journal of Nutrition and Metabolism, vol. 1, no. 1, pp. 15-17, 2008