Appropriateness of the Viscosity Ranges of the Japanese Dysphagia Diet 2013（Thickened Liquid）Assessed Based on Sensory Evaluation

Abstract

Objective:　In this study, we aimed to examine the appropriateness of viscosity ranges of thickened liquid at 3 levels that were described in the draft of the Japanese Dysphagia Diet 2012 by the dysphagia diet committee of the Japanese Society of Dysphagia Rehabilitation.

Methods:　We selected 151 Certified Nurses in Dysphagia Nursing. Twelve thickened liquids were used for the sensory evaluation. Samples were evaluated to determine which among the levels “less than mildly thick,” “mildly thick,” “moderately thick,” “extremely thick,” or “more than extremely thick” is the most suitable. The results obtained in the sensory evaluation were compared with viscosity.

Results and Discussion:　Our results suggested that the lower limit of “mildly thick”(50 mPa・s)was suitable. The borderline of “mildly thick” and “moderately thick”(100 mPa・s)was approximately better but needed more consideration. The borderline between “moderately thick” and “extremely thick”(400 mPa・s), and upper limit of “extremely thick”(600 mPa・s) were too high, requiring more consideration for lowering the level. Based on a previous research and this study, the viscosity ranges were changed from 3 levels of thickened liquid in the draft of the Japanese Dysphagia Diet 2012 to the Japanese Dysphagia Diet 2013 (Thickened Liquid).