Trial reportFolia phoniatrica et logopaedica : official organ of the International Association of Logopedics and Phoniatrics (IALP)2025
Effects of Puree Type and Color on Ratings of Pharyngeal Residue, Penetration, and Aspiration during FEES: A Prospective Study of 37 Dysphagic Outpatient Adults.
Trial report in Folia phoniatrica et logopaedica : official organ of the International Association of Logopedics and Phoniatrics (IALP), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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
1 citing paper in PubMed.
- Transitional Foods and Their Effects on Swallowing Safety and Efficiency: An Exploratory Study.The Laryngoscope · 2026Article
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Authors and funding
3 authors.
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Abstract
introductionFlexible endoscopic evaluations of swallowing (FEES) involve the administration of a variety of foods and liquids to assess outcomes related to pharyngeal residue, penetration, and aspiration. While the type and color of thin liquids used during FEES have been found to significantly affect FEES ratings, it is unknown if similar effects are observed with pureed foods. Therefore, the aims of this study were to assess the effects of puree type (applesauce vs. pudding) and color (natural, blue, green) on ratings of pharyngeal residue, penetration, and aspiration during FEES.
methodsPharyngeal residue, penetration, and aspiration were assessed in 37 consecutive outpatient adults undergoing FEES. Patients were presented with two types of puree: 5 mL applesauce and 5 mL pudding. Each puree type was presented once with either blue or green food coloring added to it by a clinician. Each puree type was also presented once with no clinician-added food coloring ("natural"). The order of presentation was randomized between patients and all data were blindly analyzed by pairs of independent raters using the Visual Analysis of Swallowing Efficiency and Safety (VASES). Multilevel statistical models were used to examine the effects of puree type and color on oropharyngeal residue, hypopharyngeal residue, and Penetration-Aspiration Scale scores (PAS).
resultsPudding trials were associated with higher oropharyngeal residue ratings compared to applesauce trials. Blue-colored applesauce was associated with higher oropharyngeal and hypopharyngeal residue ratings when compared to natural applesauce. Lastly, green-colored applesauce and green-colored pudding were both associated with higher hypopharyngeal residue ratings compared to natural applesauce and natural pudding, respectively.
conclusionThis study identified statistically significant effects of puree type and color and ratings of pharyngeal residue ratings, but not penetration or aspiration, as seen during FEES. These data suggest that clinicians and researchers should consider standardizing the type and color of pureed food used during FEES.
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