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Gustatory stimulus interventions for older adults with dysphagia: a scoping review

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Abstract

Background

Gustatory stimulus interventions have been shown to improve swallowing function in older adults with dysphagia. However, the optimal intervention strategies as well as their effects and safety remain unclear.

Aims

To explore current evidence regarding gustatory stimulus interventions for dysphagia in older adults.

Methods

Nine electronic databases (PubMed, Web of Science, Embase, CINAHL, Cochrane Library, China National Knowledge Infrastructure, Wanfang Database, China Science and Technology Journal Database, and Sinomed) were searched from their inception to August 2022.

Results

This review identified 263 articles, and 15 met the inclusion criteria. The types of gustatory stimulus interventions included spicy (n = 10), sour (n = 3), and mixed (sour–sweet) stimuli (n = 2), with most studies focusing on spicy stimuli. The most frequently reported spicy stimulus was capsaicin. Further, the most commonly reported intervention frequency was thrice a day before meals for 1–4 weeks. The stimuli concentrations and dosages could not be standardized due to the among-study heterogeneity. These studies reported 16 assessment tools and 42 outcomes, which mainly included videofluoroscopy and swallowing response time respectively. More than half of the included studies reported no adverse effects of gustatory stimulus interventions.

Conclusion and discussions

Gustatory stimulus interventions improved swallowing function in older adults with dysphagia. However, assessment tools and outcomes for dysphagia should be standardized in the future, and explore personalized interventions based on different diseases and their stages, to determine the most cost-effective interventions, and to prevent its complications.

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Data availability

All data supporting the findings of this study are available within the paper and its supplementary information files.

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Funding

This work was supported by the National Natural Science Foundation of China (No. 71871147); the Science and Technology Department of Sichuan Province (No. 2021YJ0013); and West China Nursing Discipline Development Special Fund Project, Sichuan University (No. HXHL20023).

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  1. Wenyi Jiang and Ying Zou contributed equally to this manuscript.

Authors and Affiliations

  1. West China School of Nursing, West China Hospital, Sichuan University, No. 37, Guoxue Alley, Wuhou District, Chengdu, 610041, Sichuan, China

    Wenyi Jiang, Ying Zou, Lei Huang, Qian Chen & Fengying Zhang

  2. Nursing Key Laboratory of Sichuan Province, Chengdu, China

    Wenyi Jiang, Ying Zou, Lei Huang, Qian Chen & Fengying Zhang

  3. Innovation Center of Nursing Research, Sichuan University, Chengdu, China

    Wenyi Jiang, Ying Zou, Lei Huang & Fengying Zhang

  4. West China Hospital, Sichuan University, Chengdu, China

    Wenyi Jiang, Ying Zou, Lei Huang & Fengying Zhang

  5. School of Nursing, Chengdu University of Traditional Chinese Medicine, Chengdu, China

    Yanli Zeng

  6. College of Nursing & Health Sciences, Flinders University, Adelaide, Australia

    Lily Dongxia Xiao

  7. National Clinical Research Center for Geriatrics, West China Hospital, Sichuan University, Chengdu, China

    Qian Chen

  8. Center of Gerontology and Geriatrics, West China Hospital, Sichuan University, Chengdu, China

    Qian Chen

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Contributions

Conceptualization: WJ, YZ, and FZ; Analysis: WJ, YZ, and LH; Writing—Original draft: WJ and YZ; Visualization: WJ, YZ, and LH; Methodology: WJ, YZ, YZ, LDX, and FZ; Writing—review & editing: YZ, LDX, QC, and FZ; Supervision: FZ; Funding acquisition: FZ.

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Correspondence to Fengying Zhang.

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Jiang, W., Zou, Y., Huang, L. et al. Gustatory stimulus interventions for older adults with dysphagia: a scoping review. Aging Clin Exp Res 35, 1429–1442 (2023). https://doi.org/10.1007/s40520-023-02437-4

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