Viscosity of Commercial Food-based Formulas and Home-prepared Blenderized Feeds.

ABSTRACT:

Objective

The aim of the study was to quantify the differences in viscosity of over a range of commercial food-based formulas and home-prepared blenderized feeds used for enteral feeding in the clinical management of gastroesophageal reflux and gastroesophageal reflux-related aspiration in children with oropharyngeal dysphagia.

Methods

The viscosity of commercial and home blends was measured using digital rotational viscometer and International Dysphagia Diet Standardization Initiative Syringe Flow Test. Additional testing was performed to determine the impact of added cereal, water flushes, and freezing/thawing on formula viscosity.

Results

There were significant variations in viscosity between commercial blends with values ranging from extremely to mildly thick by S

SUBMITTER: Hron B 

PROVIDER: S-EPMC8530412 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature