INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS

摘要

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.

主权项

1. A method for improving the transit of a solid food from lips to stomach in a dysphagic person, said method comprising:
a) providing a first solid food composition; b) determining a Swallowing Texture (ST) index of the first solid food composition at a food serving temperature, the ST index having a formula:
ST index=(F+|A|)×S×Co wherein: F is firmness; |A| is adhesiveness, is the negative slope after Compression 1 and before Compression 1 calculated x=0 f the ascending curve drawn by a texture meter and is expression in Newton, S is springiness; and Co is cohesiveness as measured by a texture meter as: Compression 2[(C5L/2)×(C6E−C4E)]/Compression 1[(C″L/2)×(C3E−C1E)]; and c) if the ST index of the first solid food composition is determined to be higher than 80, modifying the first solid food composition to obtain a second solid food composition; d) determining the ST index of the second solid food composition; e) if the ST index of the second solid food composition is determined to be lower than 80, characterizing said second solid food composition of having an improved transit in the dysphagic person; and f) if the ST index of the second solid food composition is determined to be higher than 80, reiterating steps c) and d) until the ST index of the second solid food composition is determined to be lower than 80.