Influence of the syringe model on the results of the International Dysphagia Diet Standardisation initiative flow test
Influência do modelo da seringa nos resultados do teste de fluxo para líquidos proposto pela International Dysphagia Diet Standardisation Initiative
Roberto Oliveira Dantas; Luciana Oliveira
Abstract
Objective: to investigate whether two different syringes yield different results in the International Dysphagia Diet Standardization Initiative (IDDSI) flow test to evaluate liquid consistency.
Methods: two 10-mL syringes (Bencton and Dickinson, manufactured in the United States, and Saldanha Rodrigues, manufactured in Brazil) were compared. Flow rate of water added with food thickener (maltodextrin, xanthan gum and potassium chloride) at three concentrations, and of barium sulfate at three concentrations was measured immediately after preparation and at 8 hours and 24 hours thereafter.
Results: flow rate of both water and barium sulfate was higher with the Bencton and Dickinson syringe, with discrepancies between the two syringes in the classification of fluid consistency according to the IDDI framework.
Conclusion: in the evaluation of the consistency of liquids by the IDDSI flow test, a Bencton and Dickinson syringe should be used, following the recommendations of the IDDSI group.
Keywords
Resumo
Objetivo: investigar se duas seringas diferentes provocam resultados diferentes do teste de avaliação da consistência de líquidos proposto pela International Dysphagia Diet Standardisation Initiative (IDDSI flowtest).
Métodos: foram comparadas duas seringas de 10 ml (Bencton e Dickinson, fabricada nos Estados Unidos, e Saldanha Rodrigues, fabricada no Brasil). Foi medido, imediatamente após o preparo, e após 8 horas e 24 horas, o fluxo de água com espessante alimentar (maltodextrin, goma xantana e cloreto de potássio) em três concentrações, e sulfato de bário em três concentrações.
Resultados: o fluxo foi maior com a seringa Bencton e Dickinson, para a água e sulfato de bário, com discordâncias na classificação descritas pela International Dysphagia Diet Standardisation Initiative.
Conclusão: na avaliação da consistência de líquidos pelo método descrito pela International Dysphagia Diet Standardisation Initiative deve ser seguida a orientação preconizada pelo grupo, tendo como instrumento a seringa Bencton e Dickinson.
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Referências
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Submetido em:
07/02/2018
Aceito em:
26/04/2018
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