연하곤란식이의 표준화

다국어 초록 (Multilingual Abstract)

Background : Approximately 51% to 73% of stroke patients suffer from dysphagia that serves as the most significant risk factor for developing pneumonia. Dysphagia could delay the patient’s functional recovery. Thickening the food viscosity plays a unique role in the management of dysphagia. However, viscosity of dysphagia diet has been described in a non-objective manner, so we aim to suggest a valid classification of dysphagia diet for stroke patients according to viscosities of food and beverage measured with a standardized method. Methods : Twenty kinds of foods and beverages, 10 for commercially available ones and 10 for formulated for dysphagia diet, which represent wide range of food viscosity were sampled. Viscosity was measured in two ways; one by viscometer as a standard test and the other by line spread test as an easy-to-perform bedside test. Results : Viscosity measured with viscometer was significantly increased r=0.94, p=0.0001) while measurement of line spread was significantly decreased(r=–0.96, p=0.0001), depending on the concentration of food thickener. Log value of viscosity measured with viscometer and measurement of line spread was negatively correlated.(r=–0.95, p=0.0001) Viscosities measured by viscometer and line spread test were 1.0 centipoise(cps) and 5.5±0.46 cm for water, 63.09±4.8 cps and 3.35±0.05 cm for barium, 671±76.9 cps and 2.44±0.1 cm for curd type yogurt, and 10031±728 cps and 1 cm for pudding, respectively. Viscosities for other foods and beverages were also obtained. Conclusions : We suggest dysphagia diet could be classified into 4 classes tentatively according to the level of viscosity, and suggest their reference values be 1000, 100, 10 cps by viscometer, and 1, 3, 4 cm by line spread test, respectively. We can provide stoke patients with dysphagia diet of standard viscosity upon adopting the results of this study. Korean Journal of Stroke 2000;2(2): 191~195