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Food in liquid consistency and deglutition: a critical review of the literature

机译:液体稠度和脱粘性的食物:对文献的评论

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The purpose of this literature review was to analyze international scientific papers published on the physiology of swallowing fluids in the oral and pharyngeal phases. The employed methodology involved the formulation of a question, the location and selection of studies, and a critical assessment of the manuscripts according to the concepts of the Cochrane Handbook. We identified 185 articles, of which 141 were excluded for not being directly related to the theme. Twenty-nine studies were analyzed. The researchers were strongly focused on ways to identify dysphagia and not on the features offered by swallowing various consistencies. Regarding the methodology employed in the reviewed articles, it was observed that there were no control groups in most studies. The studied groups were heterogeneous, especially when considering individuals with neurological disorders. In addition, the subjects were not paired by age. Thus, the findings of this review indicate that clinicians face great difficulty in applying these scientific findings in their daily practices, which, in turn, limits the use of evidence-based practice.
机译:这篇文献综述的目的是分析有关口腔和咽期吞咽液生理学的国际科学论文。所采用的方法包括根据科克伦手册的概念,提出问题,研究的位置和选择以及对手稿的严格评估。我们确定了185篇文章,其中141篇因为与主题没有直接关系而被排除在外。分析了29项研究。研究人员将重点放在识别吞咽困难的方法上,而不是通过吞咽各种稠度而提供的功能。关于所评论文章中使用的方法,据观察,在大多数研究中没有对照组。这些研究对象是异质的,特别是考虑到神经系统疾病的个体时。此外,受试者没有按年龄配对。因此,本综述的发现表明临床医生在将这些科学发现应用于日常实践中时面临着巨大的困难,这反过来又限制了基于证据的实践的使用。

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