Categorization of dysphagia diets with the line spread test.

Abstract

To categorize dysphagic diets according to the food's viscosity, as determined by an objective method. Description of dysphagic diet in terms of viscosity. Food science laboratory at a university hospital. Twenty kinds of foods: 10 commercially available and 10 formulated for a dysphagic diet in a tertiary university hospital, representing a wide range of food viscosities. Not applicable. Viscosity, measured with a viscometer, and a line spread test (LST). Logarithmic viscosity (centiPoise [cP]) values measured using a viscometer were inversely correlated with the extent of spread (centimeters) on an LST. (Pearson r=-.95, P=.0001). Viscosities and the LST results were 0.9+/-0.1cP and 5.5+/-0.5cm for water, 63.1+/-4.8cP and 3.4+/-0.1cm for the barium solution, 671.0+/-76.9cP and 2.4+/-0.1cm for yogurt, and 10,031+/-728cP and 1cm for pudding. Dysphagic diets can be categorized according to their viscosities by objective measurements. The LST correlated well with viscometer measurement and is a practical method with which to measure viscosity.