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Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners: should texture classifications be reviewed?

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第一作者： Fernando,Calmarza-Chueca

第一单位： Department of Endocrinology and Nutrition, Miguel Servet Hospital, Zaragoza, Spain.

作者： Fernando,Calmarza-Chueca ^[1] ; Ana,Cristina-Sánchez-Gimeno ^[2] ; Javier,Perez-Nogueras ^[3] ; Alberto,Caverni-Muñoz ^[4] ; Alejandro,Sanz-Arque ^[5] ; José Miguel,Arbones-Mainar ^[6] ; Alejandro,Sanz-Paris ^[7]

作者单位： Department of Endocrinology and Nutrition, Miguel Servet Hospital, Zaragoza, Spain. ^[1] Food Technology, Faculty of Veterinary, Zaragoza University, AgriFood Institute of Aragon (IA2), C/ Miguel Servet, 177, 50013, Zaragoza, Spain. ^[2] Geriatric Unit, Elias Martinez Nursing Home, Zaragoza, Spain. ^[3] Diet Service, Renal Patients Association, Alcer Ebro, Zaragoza, Spain. ^[4] Aragón Health Research Institute/ Instituto de Investigación Sanitaria (IIS) Aragón, Zaragoza, Spain. ^[5] Aragón Health Research Institute/ Instituto de Investigación Sanitaria (IIS) Aragón, Zaragoza, Spain.;Adipocyte and Fat Biology Laboratory (AdipoFat), Translational Research Unit, University Hospital Miguel Servet, Instituto Aragones de Ciencias de la Salud (IACS), 50009, Zaragoza, Spain.;Center for Biomedical Research in Network Physiopathology Obesity and Nutrition (CIBERObn), Institute of Health Carlos III (ISCIII), Madrid, Spain. ^[6] Department of Endocrinology and Nutrition, Miguel Servet Hospital, Zaragoza, Spain. sanzparisalejandro@gmail.com.;Aragón Health Research Institute/ Instituto de Investigación Sanitaria (IIS) Aragón, Zaragoza, Spain. sanzparisalejandro@gmail.com. ^[7]

关键词 Deglutition disorders Dysphagia Gum-based thickener Institutionalized elderly population Rheology Sensory analysis Viscosity

医学主题词老年人(Aged);饮料(Beverages);吞咽障碍(Deglutition Disorders);食品添加剂(Food Additives);人类(Humans);黏度(Viscosity);水(Water)

DOI 10.1186/s12877-021-02599-8

PMID 34798812

发布时间 2022-01-10

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