Aim:　The present study aimed to verify the validity of a four-parameter scoring system (VF score) for videofluoroscopic (VF) examination of swallowing to determine whether patients with dysphagia should be provided solid food.

　Patients and Methods:　The cohort included 193 patients who underwent VF at our hospital between February 2018 and February 2022. VF examinations were performed using jelly as the solid food, and swallowing function was assessed using the following four parameters: 1）oral food processing (processing movement) and tongue motion, 2) propulsion from the oral cavity to the pharynx, 3) timing of swallowing reflex initiation, and 4) pharyngeal clearance after swallowing. Each of the four parameters was scored on a scale from 0 point (normal) to 3 points (severe). We compared patients who were able to take in solid food to those who could not, and verified 11 factors that had the potential to affect solid food intake of patients with dysphagia and the four parameters of the VF score.

　Results:　We judged that the patients who could take in solid food scored better than Grade 5 on Fujishima’s Food Intake Level Scale (FILS) for dysphagia within 1 month after VF. The rate of intake of solid food decreased with increasing score for each of the four parameters. Five factors (male sex and the four parameters of the VF score) were significant outcomes for solid food intake by univariate analysis. All four parameters of the VF score were significant outcomes for solid food intake by multivariate analysis.

　Conclusions:　We confirmed the internal validity of the VF score since all four parameters of the VF score were independent risk factors for solid food intake of patients with dysphagia. We concluded that the VF score could be a quantitative and easy-to-use standard evaluation tool for VF examinations.

　Background:　Dysphagia is an important risk factor for aspiration pneumonia and frailty in the elderly and patients with underlying diseases. However, few studies have evaluated the impact of the presence or absence of dysphagia on life expectancy in the elderly. The purpose of this study was to investigate the relationship between dysphagia and prognosis among patients aged 65 and above who were admitted to Yahatahama City General Hospital between January 2013 and December 2019.

　Methods:　A total of 838 patients over age 65 who underwent dysphagia evaluation were included in the analysis. The patients were categorized into groups with and without dysphagia, and a comparative analysis was conducted regarding age, gender, primary admission diagnosis, comorbidities, medical history, serum albumin level upon admission, length of hospital stay, intervention period, pre-admission living situation, post-discharge living situation, and overall survival. Kaplan-Meier survival analysis was employed to assess survival rates, while risk factors for prognosis were examined using Cox proportional hazards regression analysis.

　Results:　In the group without dysphagia (n＝633), the mortality rate was significantly higher compared to the group with dysphagia (n＝205) (p＜0.001). The 3-year survival rate for patients with impaired swallowing function was 36.8%. Factors associated with mortality at 3 years included age (hazard ratio (HR) 1.06), gender (HR 1.50), history of heart disease (HR 1.28), and presence of impaired swallowing function (HR 2.68).

　Conclusion:　The presence of dysphagia was identified as a risk factor associated with prognosis in hospitalized patients with various medical conditions.

　Background and Purpose:　The thickening of ready-made beverages and liquid foods is an important consideration. For individuals with dysphagia, appropriate thickening of fluids is often necessary to ensure safer swallowing. Ensuring that fluid intake is not compromised due to sensory and psychological factors is equally important. In this study, we investigated the viscosity and sensory evaluation of commercially available ready-to-drink beverages. The hypothesis was that consuming these beverages without additional thickening agents would reduce the psychological burden associated with thickened fluids for patients with dysphagia. By evaluating the sensory properties of these beverages, we sought to identify options that could alleviate the challenges faced by patients with dysphagia.

　Methods:　The viscosities of 35 ready-to-drink products were measured using a simple Viscometer TOROMADORA^® instrument. A line spread test (LST) was also conducted for each of the products, and their temperatures were recorded during the evaluation.

　Results:　We categorized the dairy products into three based on their thicknesses. For the soup products, we compared the viscosities of the canned types with those of cup-type corn soup; their thicknesses were light to intermediate.

　Spearman’s rank correlation coefficients revealed a negative correlation between viscosity and the LST values (p＜0.01, R ＝－0.60). This suggested that the spreadability of the fluid decreased with an increase in viscosity, indicating a thicker consistency. Sensory evaluation was conducted for four products and mildly thickened water. The mildly thickened water was the thickest among the five products, while the yogurt drink was the thinnest. Statistical analysis revealed significant differences between the yogurt drinks and thin thickened water (p＜0.05), as well as the yogurt drinks and tomato juice (p＜0.05).

　Conclusion:　Some of the ready-made products had viscosities that were approximately equal to those of mildly thickened fluids, indicating that they could be consumed without additional thickening agents.

　By providing patients with dysphagia with information about the viscosities of commercially available beverages, guiding them on appropriate usage, and encouraging their consumption of familiar beverages, we can reduce the psychological burden associated with thickened fluids. This can lead to safer meals consistent with patient preferences and better quality of life.