Texture Profile Analysis (TPA) in the National Criteria for Patients with Difficulties in Swallowing

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  • “えん下困難者用食品”の基準中のテクスチャー試験法（TPA）に関する考察
  • "エンゲ コンナンシャヨウ ショクヒン"ノ キジュン チュウ ノ テクスチャー シケンホウ(TPA)ニ カンスル コウサツ

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Abstract

Two-bite Texture Profile Analysis (TPA) according to the National Criteria for Patients with Difficulties in Swallowing was conducted by using gels with similar taste but different textures. Three textural parameters of ‘hardness,’ ‘adhesiveness,’ and ‘cohesiveness’ were obtained from the TPA profiles. In addition, the velocity of the passage of the same gels through the pharynx was measured by the ultrasonic pulse-Doppler method. The ‘hardness’ parameter correlated best among the 3 textural parameters with the maximum velocity through the pharynx, Vmax, which has been reported to be a good predictor of aspiration risk. The ‘hardness’ parameter and the apparent viscosity μ of bolus increased with increase in sample concentration. From this aspect, the ‘hardness’ parameter was considered to correlate with Vmax. Above a value of 103 N/m2 for the ‘hardness,’ the value of Vmax was similar to that of yogurt, and so the risk of aspiration was considered to be similar to that for yogurt. On the other hand, the ‘cohesiveness’ did not correlate with the velocity through the pharynx.

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