Abstract
Freeze-thaw impregnation of macerating enzymes is used for softened foodstuffs while retaining their original shapes. Therefore, the technique has been used to produce new modified diets for persons with mastication and swallowing difficulties. However, there is little information on the use of these new diets in the medical field. In this study, the suitability of softened diets prepared with freeze-thaw impregnation of macerating enzymes as a modified diet was tested by a clinical evaluation. Regarding the softened diets, safety in eating, amount of intake and feeling were evaluated in the clinical evaluation. The subjects were 20 persons with mild dysphagia. They were usually served modified diets made of mashed and minced foodstuffs. Two kinds of diet―a conventional modified diet made of mashed and minced foodstuffs and the softened diet prepared with freeze-thaw impregnation of macerating enzymes― were served to the subjects for 7 days at lunchtime. The safety in eating was examined by videoendoscopic examination of swallowing on the first day and by observation of eating behavior every day. The amount of intake was calculated by subtracting the residual weight from the served weight on the previous and every day. The feeling was examined by questionnaire interview on the previous and final day. In examining the safety in eating, we did not observe a significant difference between the conventional modified diet and the softened diet. Comparing only main and side dishes, the amounts of intake (weight, energy, lipoid and carbohydrate) from the softened diets were significantly greater than these of the conventional modified diet. In the feeling interviews, the softened diet was highly evaluated for ‘pleasantness of the meal’ and ‘ease of swallowing’ compared with the conventional modified diet. The results suggested that the softened diet was safe and easy to swallow and could be served to patients with mild dysphagia as a new modified diet.
