Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia

• Published in: Clinical nutrition research Vol. 8; no. 4; pp. 265 - 271
• Main Authors: Park, Jaechun, Yoo, Whachun, Yoo, Byoungseung
• Format: Journal Article
• Language: English
• Published: Korean Society of Clinical Nutrition 01.10.2019; 한국임상영양학회
• Subjects: Original; 생활과학
• ISSN: 2287-3732; 2287-3740
• DOI: 10.7762/cnr.2019.8.4.265

Barium sulfate is commonly used to prepare contrast media for videofluorograpy. The flow characteristics of thickened liquids formulated for oropharyngeal imaging are known to be greatly affected by the addition of barium. In this study, thickened barium liquids were prepared by mixing a commercial xanthan gum (XG)-based thickener (Visco-up ® ) at different concentrations (0.1%–3.0%) with barium powder (Baritop HD ® ), and differences in the viscosity between thickened non-barium and thickened barium liquids were investigated. In addition, the thickness levels of thickened barium liquids, which are based on the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI) guidelines, were classified by measuring the viscosity (NDD) and gravity flow through a syringe (IDDSI) with 0.1%–3.0% thickener concentrations. The apparent viscosity (η a,50 ) values of thickened barium liquids were much higher than those of thickened non-barium liquids, indicating that the addition of barium to the XG-based thickener resulted in further thickening. Standard recipes for preparing thickened barium liquids with desirable thickness levels were also established, showing the different thickener concentrations corresponding to the different NDD and IDDSI levels.