Schulz Steffen, Scholz Veronika, Lehnert Bernhard
FB Angewandte Gesundheitswissenschaften, Europäische Fachhochschule, Rostock, Deutschland.
Klinik und Poliklinik für Neurologie, Universitätsmedizin Greifswald, Greifswald, Deutschland.
HNO. 2022 Aug;70(8):588-594. doi: 10.1007/s00106-022-01161-1. Epub 2022 Apr 27.
Thickening of drinks is a standard procedure in dysphagia therapy. Among other things, this adaptive procedure aims to prevent posterior leakage and reduce the demands placed on retarded swallowing reflexes by decelerating boluses. Studies show that taste perception can induce a negative attitude towards thickened fluids in patients. This study investigates whether different thickeners differ in taste.
The taste of eight arbitrarily chosen thickeners available on the German market were compared by 37 healthy adults. In the test setting, two thickeners combined with water competed against each other. Participants decided which one they preferred. Up to seven pairwise comparisons were performed by each participant. Overall, 224 comparisons were carried out. Based on these results, a relative taste grade was calculated using a probabilistic model and significance tests for differences were performed.
There are significant differences in taste between the different products, presumably depending on their respective basic ingredients. To respect individual patient's preferences, different thickeners should be tried out in dysphagia therapy. It remains unclear whether thickeners' taste differences remain relevant once other liquids such as coffee, tea, or juice are thickened.
饮品增稠是吞咽困难治疗中的标准程序。除其他方面外，这种适应性程序旨在防止食物向后渗漏，并通过减缓食团速度来减轻对迟缓吞咽反射的要求。研究表明，味觉感知会使患者对增稠液体产生负面态度。本研究调查不同的增稠剂在味道上是否存在差异。
37名健康成年人对德国市场上任意选取的8种增稠剂的味道进行了比较。在测试环境中，两种与水混合的增稠剂相互竞争。参与者决定他们更喜欢哪一种。每位参与者最多进行7次两两比较。总共进行了224次比较。基于这些结果，使用概率模型计算相对味道等级，并进行差异显著性检验。
不同产品之间在味道上存在显著差异，可能取决于它们各自的基本成分。为尊重个体患者的偏好，在吞咽困难治疗中应尝试使用不同的增稠剂。目前尚不清楚一旦咖啡、茶或果汁等其他液体增稠后，增稠剂的味道差异是否仍然重要。
