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Sliced Jelly Whole Swallowing Reduces Deglutition Risk: A Novel Feeding Method for Patients with Dysphagia

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Abstract

Texture modification in the form of gels or jellies is used for patients with dysphagia. For over 20 years, our group has been using gelatin jellies, a type of gel, as a starting diet for patients with dysphagia. Gelatin jellies are served in a small-sliced form and swallowed whole. In sliced jelly whole swallowing (SJWS), sliced gelatin jelly (SGJ) passes through the pharynx in one lump without collapsing. This study aimed to examine the usefulness of SJWS. We analyzed the images of videofluoroscopic swallowing studies performed using the normalized residue ratio scale (NRRSv: vallecula, NRRSp: pyriform sinus), the penetration–aspiration scale (PAS), and pharyngeal transit time (PTT) in 50 patients with dysphagia and compared the results in a prospective study. SJWS had significantly less residue in both NRRSv and NRRSp than in moderately thickened liquid swallowing. No significant differences in PAS scores were found between SGJ and moderately thickened liquid. Additionally, no significant differences in PTT scores were noted between the two. This study demonstrated the usefulness of SJWS in improving swallowing safety in patients with dysphagia. Further studies are needed to evaluate the reproducibility of the test, the comparison of SGJ with other thickened liquids, and the safety of SJWS for different diseases.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

We thank Dr. Tomoyuki Nakamura, MD, PhD (Lecturer, Dokkyo Medical University), for advice regarding the dynamics of sliced gelatin jelly (SGJ). We thank Dr. Jun Kayashita, RD, PhD (Professor, Prefectural University of Hiroshima), for measuring the physical properties of SGJ. We also thank Dr. Michael E. Groher, PhD (Professor, University of Redlands), for his advice regarding the title of the paper. We would like to thank Editage (www.editage.jp) for English language editing.

Funding

This work was partly supported by the national grant-in-aid JSPS KAKENHI Grant Number JP20K11236.

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Authors and Affiliations

  1. Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, 1-6-1 Wagokita, Chuo-Ku, Hamamatsu City, Shizuoka, 433-8511, Japan

    Seijiro Aii, Ichiro Fujishima, Takashi Shigematsu, Kenjiro Kunieda & Masanaga Yamawaki

  2. Department of Medical Education Research and Development, Graduate School of Medicine and Dentistry, Tokyo Medical and Dental University, Tokyo, Japan

    Seijiro Aii & Masanaga Yamawaki

  3. Department of Dentistry, Hamamatsu City Rehabilitation Hospital, Hamamatsu City, Shizuoka, Japan

    Tomohisa Ohno

  4. Department of Neurology, Gifu University Graduate School of Medicine, Gifu, Japan

    Kenjiro Kunieda

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  1. Seijiro Aii
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Correspondence to Seijiro Aii.

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Conflict of interest

The authors have no competing interests regarding funding, grants, equipment provided for the project, or themselves from any source. There has been no previous presentation of this research, manuscript, or abstract in any form.

Ethical Approval

This study was conducted according to the principles of the 1964 Declaration of Helsinki and its later amendments and was approved by the Ethics Review Committee of Hamamatsu City Rehabilitation Hospital (approved numbers: 21–41) on September 27, 2021.

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Aii, S., Fujishima, I., Shigematsu, T. et al. Sliced Jelly Whole Swallowing Reduces Deglutition Risk: A Novel Feeding Method for Patients with Dysphagia. Dysphagia (2024). https://doi.org/10.1007/s00455-024-10674-6

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