icone
Dysphagia

Information for healthcare professionals to learn more about the dietary management of dysphagia, using thickeners and texture-modified foods.

Villardell, 2016. A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia

A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia

This comparative study investigates the safety and efficacy of a xanthan gum-based versus a starch-based thickener in post-stroke patients with oropharyngeal dysphagia. Both thickeners were effective in improving swallowing safety however the xanthan gum-based thickener does not increase the prevalence of oral and pharyngeal residue, better avoiding the risk of aspiration after the swallow.