Which swallowing difficulty of food consistency is best predictor for oropharyngeal dysphagia risk in older person?

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dc.contributor.authorUmay, Ebru
dc.contributor.authorEyigor, Sibel
dc.contributor.authorKarahan, Ali Yavuz
dc.contributor.authorKeskin, Dilek
dc.contributor.authorKaraca, Gulten
dc.contributor.authorUnlu, Zeliha
dc.contributor.authorTikiz, Canan
dc.contributor.authorVural, Meltem
dc.contributor.authorAydeniz, Banu
dc.contributor.authorAlemdaroglu, Ebru
dc.contributor.authorBilir, Emine Esra
dc.contributor.authorYaliman, Ayse
dc.contributor.authorSen, Ekin Ilke
dc.contributor.authorAkaltun, Mazlum Serdar
dc.contributor.authorAltindag, Ozlem
dc.contributor.authorKeles, Betul Yavuz
dc.contributor.authorBilgilisoy, Meral
dc.contributor.authorOzcete, Zeynep Alev
dc.contributor.authorDemirhan, Aylin
dc.contributor.authorGundogdu, Ibrahim
dc.date.accessioned2019-10-27T09:42:18Z
dc.date.available2019-10-27T09:42:18Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractKey summary pointsAimOur aim was to investigate which swallowing difficulty of food consistency in older people who did not have any disease that might affect swallowing functions, and which symptoms were most likely related to oropharyngeal dysphagia (OD) risk.FindingsWe have found that the eating/drinking difficulty of thick liquids was the highest predictive value with respect to OD risk and the eating difficulty of mixed content food had the highest diagnostic ratio.MessageThe present study reports that even in older person who do not go to the hospital with the complaints of swallowing difficulty, the difficulty of swallowing thick liquids and especially the mixed content food should be questioned. AbstractPurposeThe present study aimed to investigate which swallowing difficulty of food consistency in participants over 65years of age who did not have any disease that might affect swallowing functions, and which symptoms were most likely related to oropharyngeal dysphagia (OD).MethodsThe cross-sectional and multicenter study was conducted at 12 hospitals including 883 participants aged >= 65years who were fed orally and who were admitted to the physical medicine and rehabilitation outpatient clinics between September 2017 and December 2018. Demographic characteristics were recorded. Katz Daily Living Activities Index (KDLAI), swallowing-related quality of life scale (Swal-QoL) and 10-item Eating Assessment Tool (EAT-10) were used. The participants were asked the yes or no questions including swallowing difficulty of various types of food consistency with the face-to-face interview.ResultsParticipants were divided into two groups as normal swallowing (EAT-10<3 group) (n=639) and OD risk groups (EAT-10 >= 3 group) (n=244) according to the EAT-10 scores. While there was no difference related to number of teeth and KDLAI scores between groups (p=0.327 and p=0.221, respectively), the significant difference was found between groups in terms of yes/no questions and Swal-QoL scores (p<0.05). Receiver operating characteristic analysis revealed that eating difficulty of mixed content food provided maximum sensitivity (99%) and eating/drinking difficulty of thick liquid had maximum specificity (77%). The higher area under curve was in eating/drinking difficulty of thick liquid (0.891), and higher positive likelihood ratio (LR) was eating/drinking difficulty of thick liquid (4.26) as well as lower negative LR was eating difficulty of mixed content food (0.01). The higher diagnostic odds ratio was eating difficulty of mixed content food (367.0), and the higher posttest probability was eating/drinking difficulty of thick liquid (0.211).ConclusionWhile eating difficulty of hard solid food is the most common symptom in healthy participants over 65years of age, the eating difficulty of thick liquids is the highest predictive value related to oropharyngeal dysphagia risk. Also, the eating difficulty of mixed content food had the highest diagnostic ratio.en_US
dc.identifier.doi10.1007/s41999-019-00206-z
dc.identifier.endpage617en_US
dc.identifier.issn1878-7649
dc.identifier.issn1878-7657
dc.identifier.issn1878-7649en_US
dc.identifier.issn1878-7657en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage609en_US
dc.identifier.urihttps://doi.org/10.1007/s41999-019-00206-z
dc.identifier.urihttps://hdl.handle.net/11454/28755
dc.identifier.volume10en_US
dc.identifier.wosWOS:000476771900010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Geriatric Medicineen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlder personen_US
dc.subjectFood consistencyen_US
dc.subjectDysphagiaen_US
dc.titleWhich swallowing difficulty of food consistency is best predictor for oropharyngeal dysphagia risk in older person?en_US
dc.typeArticleen_US

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