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Standardized Dysphagia Diet in Clinical Evaluation of Swallowing Function

NCT05634980 · Status: UNKNOWN · Type: OBSERVATIONAL · Enrollment: 50

Last updated 2022-12-02

No results posted yet for this study

Summary

Diet modification has been a vital component in the management of dysphagia. The lingual manipulation of bolus, pharyngeal propulsion, and initiation of swallowing reflex are all affected by the texture of bolus. However, there is a limited literature and consensus regarding how to apply different food consistency in the swallowing function evaluation of dysphagic patients. Recently, International Dysphagia Diet Standardization Initiative (IDDSI) has provided a universal standard of food consistency. The present study aims to evaluate the accuracy of clinical swallowing evaluation using IDDSI standardized food in dysphagic patients, in an attempt to establish protocols of clinical evaluation and diet selection in dysphagic patients.

Conditions

  • Dysphagia, Swallowing Function, Diet Modification, Dysphagia Diet, Diet Standardization

Interventions

OTHER

FEES

Fiberoptic Endoscopic Evaluation of Swallowing (FEES) exam

Sponsors & Collaborators

  • National Taiwan University Hospital

    lead OTHER

Eligibility

Min Age
20 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2021-08-03
Primary Completion
2023-07-31
Completion
2023-07-31

Countries

  • Taiwan

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT05634980 on ClinicalTrials.gov