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Texture Adaption in Dysphagia: Acceptability Differences Between Thickened and Naturally Thick Beverages

Gerschke, Marco BSc1; Seehafer, Peggy MA2

doi: 10.1002/rnj.277
Continuing Education

Purpose: The aim of the study was to investigate differences in the acceptability between thickened and naturally viscous beverages.

Design: This was an exploratory, cross-sectional study.

Methods: One hundred twenty-eight healthy volunteers rated overall liking/disliking of a selection of each of three thickened drinks and three beverages of natural viscosity pre- and postconsumption. Mean ratings were subjected to statistical analysis done with t tests.

Findings: Although all naturally thick beverages evoked good expectations, there were significant differences in expected acceptance of thickened fluids concerning the kind of beverage. Postconsumption of naturally thick beverages were rated significantly better than thickened.

Conclusions: The findings suggest an alternative offer of naturally thick drinks and waiver of thickening water when viscosity adaption is needed.

Clinical Relevance: The sufficient and safe oral fluid intake in dysphagia requires compliance to dietetic recommendations. Naturally thick beverages can contribute to increase the appeal of texture-modified diet.

1 Schön Klinik Hamburg Eilbek, Department of Neurology, Hamburg, Germany

2 Anthropologenkontor, Hamburg, Germany

Correspondence: Marco Gerschke, Schön Klinik Hamburg Eilbek, Department of Neurology, Dehnhaide 120, D-22081 Hamburg, Germany. E-mail:

Accepted April 1, 2016.

Cite this article as: Gerschke, M., & Seehafer, P. (2017). Texture adaption in dysphagia: Acceptability differences between thickened and naturally thick beverages. Rehabilitation Nursing, 42(5), 262–267. doi: 10.1002/rnj.277

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