Relationship between tongue pressure and dysphagia diet in patients with acute stroke.

A dysphagia diet is important for patients with stroke to help manage their nutritional state and prevent aspiration pneumonia. Tongue pressure measurement is a simple, non-invasive, and objective method for diagnosing dysphagia. We hypothesized that tongue pressure may be useful in making a choice...

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Autores principales:	Masahiro Nakamori, Kenichi Ishikawa, Eiji Imamura, Haruna Yamamoto, Keiko Kimura, Tomoko Ayukawa, Tatsuya Mizoue, Shinichi Wakabayashi
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/00fd3c83589944cda84a337b59ab4c57
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spelling	oai:doaj.org-article:00fd3c83589944cda84a337b59ab4c572021-12-02T20:07:14ZRelationship between tongue pressure and dysphagia diet in patients with acute stroke.1932-620310.1371/journal.pone.0252837https://doaj.org/article/00fd3c83589944cda84a337b59ab4c572021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0252837https://doaj.org/toc/1932-6203A dysphagia diet is important for patients with stroke to help manage their nutritional state and prevent aspiration pneumonia. Tongue pressure measurement is a simple, non-invasive, and objective method for diagnosing dysphagia. We hypothesized that tongue pressure may be useful in making a choice of diet for patients with acute stroke. Using balloon-type equipment, tongue pressure was measured in 80 patients with acute stroke. On admission, a multidisciplinary swallowing team including doctors, nurses, speech therapists, and management dietitians evaluated and decided on the possibility of oral intake and diet form; the tongue pressure was unknown to the team. Diet form was defined and classified as dysphagia diet Codes 0 to 4 and normal form (Code 5 in this study) according to the 2013 Japanese Dysphagia Diet Criteria. In multivariate analysis, only tongue pressure was significantly associated with the dysphagia diet form (p<0.001). Receiver operating characteristic analyses revealed that the optimal cutoff tongue pressure for predicting diet Codes 1, 2, 3, 4, and 5 was 3.6 (p<0.001, area under the curve [AUC] = 0.997), 9.6 (p<0.001, AUC = 0.973), 12.8 (p<0.001, AUC = 0.963), 16.5 (p<0.001, AUC = 0.979), and 17.3 kPa (p<0.001, AUC = 0.982), respectively. Tongue pressure is one of the sensitive indicators for choosing dysphagia diet forms in patients with acute stroke. A combination of simple modalities will increase the accuracy of the swallowing assessment and choice of the diet form.Masahiro NakamoriKenichi IshikawaEiji ImamuraHaruna YamamotoKeiko KimuraTomoko AyukawaTatsuya MizoueShinichi WakabayashiPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 6, p e0252837 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Masahiro Nakamori Kenichi Ishikawa Eiji Imamura Haruna Yamamoto Keiko Kimura Tomoko Ayukawa Tatsuya Mizoue Shinichi Wakabayashi Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
description	A dysphagia diet is important for patients with stroke to help manage their nutritional state and prevent aspiration pneumonia. Tongue pressure measurement is a simple, non-invasive, and objective method for diagnosing dysphagia. We hypothesized that tongue pressure may be useful in making a choice of diet for patients with acute stroke. Using balloon-type equipment, tongue pressure was measured in 80 patients with acute stroke. On admission, a multidisciplinary swallowing team including doctors, nurses, speech therapists, and management dietitians evaluated and decided on the possibility of oral intake and diet form; the tongue pressure was unknown to the team. Diet form was defined and classified as dysphagia diet Codes 0 to 4 and normal form (Code 5 in this study) according to the 2013 Japanese Dysphagia Diet Criteria. In multivariate analysis, only tongue pressure was significantly associated with the dysphagia diet form (p<0.001). Receiver operating characteristic analyses revealed that the optimal cutoff tongue pressure for predicting diet Codes 1, 2, 3, 4, and 5 was 3.6 (p<0.001, area under the curve [AUC] = 0.997), 9.6 (p<0.001, AUC = 0.973), 12.8 (p<0.001, AUC = 0.963), 16.5 (p<0.001, AUC = 0.979), and 17.3 kPa (p<0.001, AUC = 0.982), respectively. Tongue pressure is one of the sensitive indicators for choosing dysphagia diet forms in patients with acute stroke. A combination of simple modalities will increase the accuracy of the swallowing assessment and choice of the diet form.
format	article
author	Masahiro Nakamori Kenichi Ishikawa Eiji Imamura Haruna Yamamoto Keiko Kimura Tomoko Ayukawa Tatsuya Mizoue Shinichi Wakabayashi
author_facet	Masahiro Nakamori Kenichi Ishikawa Eiji Imamura Haruna Yamamoto Keiko Kimura Tomoko Ayukawa Tatsuya Mizoue Shinichi Wakabayashi
author_sort	Masahiro Nakamori
title	Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
title_short	Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
title_full	Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
title_fullStr	Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
title_full_unstemmed	Relationship between tongue pressure and dysphagia diet in patients with acute stroke.
title_sort	relationship between tongue pressure and dysphagia diet in patients with acute stroke.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/00fd3c83589944cda84a337b59ab4c57
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Relationship between tongue pressure and dysphagia diet in patients with acute stroke.

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