ReviewNPJ science of food2019
Role of fluid cohesiveness in safe swallowing.
Review in NPJ science of food, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it, 160 citations in OpenAlex.
- Barriers and Facilitators to implementation of the Free Water Protocol in the Acute Stroke Unit Setting: A Mixed Methods Systematic Review.Dysphagia · 2025Pooled it
- Feeding biomechanics in vertebrates and beyond.Anatomical record (Hoboken, N.J. : 2007) · 2026Article
- Effects of Thickening Agents Used in Dysphagia on the In Vitro Dissolution of Gliclazide.Pharmacy (Basel, Switzerland) · 2026Article
- A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks.Journal of texture studies · 2026Article
- Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia.Molecules (Basel, Switzerland) · 2025Article
- Article
- Study on Starch-Based Thickeners in Chyme for Dysphagia Use.Foods (Basel, Switzerland) · 2024Article
- Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds.Gels (Basel, Switzerland) · 2024Article
- Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties.Foods (Basel, Switzerland) · 2023Article
- Enhancing Spiritual Well-Being, Physical Activity, and Happiness in Hospitalized Older Adult Patients with Swallowing Difficulties: A Comparative Study of Thickeners and Swallowing Exercises.Healthcare (Basel, Switzerland) · 2023Article
- Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet.Foods (Basel, Switzerland) · 2023Article
- Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet.Foods (Basel, Switzerland) · 2023Article
- [Laboratory study on bacteriological aspects of beverages and thickeners for dysphagia patients : Growth survey of Escherichia coli on thickeners and beverages].Zeitschrift fur Gerontologie und Geriatrie · 2022Article
- A method for evaluating time-resolved rheological functionalities of fluid foods.Journal of texture studies · 2022Article
- Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives.Antioxidants (Basel, Switzerland) · 2022Review
- Food for the elderly based on sensory perception: A review.Current research in food science · 2022Review
- Predicting thickness perception of liquid food products from their non-Newtonian rheology.Nature communications · 2021Article
- 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet.Foods (Basel, Switzerland) · 2021Article
- Exploring Tools for Designing Dysphagia-Friendly Foods: A Review.Foods (Basel, Switzerland) · 2021Review
- Molar mass effect in food and health.Food hydrocolloids · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration-the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration.
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Registered trials
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