吞咽障碍者增稠流体食品流变学研究进展

摘要

Dysphagia has become a serious health issue that our society is facing today.Thickened liquids can effectively reduce the risk of aspiration pneumonia for dysphagic patients and are therefore widely used in the treatment and nursing of those patients.The appropriate application of thickened liquids is closely related to their theological properties;therefore,rheology has become an important research topic in the design and manufacturing of dysphagia foods.In this paper,we review the state of the art in this research area.The rheology of thickened liquids and the existing methods for measuring their effectiveness are reviewed and the factors affecting the rheological properties of thickened liquids are elucidated.The difference and matching between the rheological properties of videofluoroscopic contrast agents and thickened liquid foods and the oral rheological discrimination of thickened liquids are also discussed.Our aim is to provide a theoretical basis and technical guidance for the development and production of thickened liquid foods in China.%吞咽障碍已经成为当今社会面临的一项严重的健康问题.增稠流体能够有效降低吞咽障碍病人吸入性肺炎的风险,在吞咽障碍病人的治疗和护理过程中应用广泛.增稠流体的生产和使用与其流变特性密切相关,因而流变学成为了吞咽障碍食品领域一个十分重要的研究方向.本文根据近期国际上在该方向的最新研究成果,详细介绍了利用流变特性评判增稠流体黏稠程度的原则以及测量方法,深入分析了各种因素对于增稠流体流变特性的影响,并对影像学造影剂、增稠流体食品流变特性的差异和匹配、口腔对于流变特性变化的分辨能力等问题进行了探讨.目的是为我国增稠流体食品研究提供理论指导和技术参考.