Potential of Rice-Flour Jelly Made from High-Amylose Rice as a Dysphagia Diet: Evaluation of Pharyngeal Residue by FEES.
Misao Tsubokawa, Junko Fujitani, Kanae Ashida and 8 others
PMID 36242646WHAT IT FOUND
Rice-flour jelly left less residue in the throat than rice-porridge during swallowing tests.
It matched mashed rice-porridge in residue levels. This suggests rice-flour jelly is a safe, easier-to-prepare alternative for patients needing soft rice-based foods.
Key findings
01Rice-flour jelly resulted in significantly less vallecular residue than rice-porridge, with no difference compared to mashed rice-porridge.
02Laryngeal penetration was observed in fewer participants with rice-flour jelly (5) than with mashed rice-porridge (14) or rice-porridge (7).
03Aspiration was not observed with rice-flour jelly, whereas it occurred with rice-porridge (2 participants) and fruit jelly (1 participant).
STILL TO COME
How it was doneWhat they foundWhat it means for SLPs
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What it does not show
Most participants had only mild dysphagia, so findings may not apply to those with severe swallowing impairment. Inter-rater reliability for residue scoring was moderate (kappa = 0.5002), which is lower than typical standards. The study did not include a control group receiving standard care, and participants served as their own controls across different foods. Participants with acute brain diseases or unstable medical conditions were included, which may have affected image clarity and evaluation consistency.
Declared interests
Funding was provided by the Project of Development of Innovative Technology Grants. The National Agriculture and Food Research Organization (NARO) developed the rice-flour jelly used in the study.
The easy way to misread this
Do not assume rice-flour jelly is safe for all dysphagia patients. The study population had mostly mild dysphagia, and severe cases were excluded for safety reasons. Clinical judgment and individual assessment are required before recommending this diet.