Eating Assessment Tool (EAT-10) Scores to Detect Self-Reported Dysphagia in Brazilians.

The Eating Assessment Tool (EAT-10) detects swallowing impairments (dysphagia) self-reported by patients according to their perception. This noninvasive, inexpensive, self-administered instrument is quickly and easily filled out. The objective of this investigation was to evaluate the scores, sensitivity, and specificity of the method to define self-reported dysphagia in Brazilians. EAT-10 scores were evaluated in 443 healthy individuals (273 women and 170 men), aged 20 to 84 years, with no swallowing difficulties or diseases, and 72 patients with diseases that cause dysphagia (35 women and 37 men), aged 29 to 88 years. Each of the 10 instrument items has a 0-4 rating scale, in which 0 indicates no problem and 4, a severe problem; total results range from 0 to 40. The median EAT-10 score of healthy subjects was 0 (range: 0-20), and that of patients was 14.5 (range: 1-40). Considering a ≥ 3 cutoff score to define dysphagia risk, it was self-reported by 97.2% of patients with dysphagia and 9.5% of no-disease individuals (97.2% sensitivity and 90.7% specificity). The positive predictive value of the test was 63% and the negative predictive value was 99.5%. Healthy women had higher scores (median 0, range: 0-20) than healthy men (median 0, range: 0-8, p < 0.01) and more results indicative of self-reported dysphagia (11.7%) than healthy men (5.9%). The EAT-10 cutoff score to detect self-reported dysphagia in Brazilians should be 3, as previously considered. Healthy women complain more of self-reported dysphagia than healthy men. The test has high sensitivity and specificity.

Prevalence of non-obstructive dysphagia in patients with heartburn and regurgitation.

OBJECTIVE: Heartburn and regurgitation are the most common gastroesophageal reflux symptoms, and dysphagia could be a possible symptom. This investigation aimed to evaluate the prevalence of non-obstructive dysphagia in patients with heartburn and regurgitation. METHODS: A total of 147 patients (age, 20-70 years; women, 72%) complaining of heartburn and regurgitation, without esophageal stricture, previous esophageal surgery, or other diseases, were evaluated. Twenty-seven patients had esophagitis. The Eating Assessment Tool (EAT-10) was employed to screen for dysphagia; EAT-10 is composed of 10 items, and the patients rate each item from 0 to 4 (0, no problems; 4, most severe symptom). Results of the 147 patients were compared with those of 417 healthy volunteers (women, 62%; control group) aged 20-68 years. RESULTS: In the control group, only two (0.5%) had an EAT-10 score ≥5, which was chosen as the threshold to define dysphagia. EAT-10 scores ≥5 were found in 71 (48.3%) patients and in 55% of the patients with esophagitis and 47% of the patients without esophagitis. This finding indicates a relatively higher prevalence of perceived dysphagia in patients with heartburn and regurgitation and in patients with esophagitis. We also found a positive correlation between EAT-10 scores and the severity of gastroesophageal reflux symptoms based on the Velanovich scale. CONCLUSION: In patients with heartburn and regurgitation symptoms, the prevalence of dysphagia was at least 48%, and has a positive correlation with the overall symptoms of gastroesophageal reflux.

Prevalence of non-obstructive dysphagia in patients with heartburn and regurgitation

OBJECTIVE: Heartburn and regurgitation are the most common gastroesophageal reflux symptoms, and dysphagia could be a possible symptom. This investigation aimed to evaluate the prevalence of non-obstructive dysphagia in patients with heartburn and regurgitation. METHODS: A total of 147 patients (age, 20-70 years; women, 72%) complaining of heartburn and regurgitation, without esophageal stricture, previous esophageal surgery, or other diseases, were evaluated. Twenty-seven patients had esophagitis. The Eating Assessment Tool (EAT-10) was employed to screen for dysphagia; EAT-10 is composed of 10 items, and the patients rate each item from 0 to 4 (0, no problems; 4, most severe symptom). Results of the 147 patients were compared with those of 417 healthy volunteers (women, 62%; control group) aged 20-68 years. RESULTS: In the control group, only two (0.5%) had an EAT-10 score ≥5, which was chosen as the threshold to define dysphagia. EAT-10 scores ≥5 were found in 71 (48.3%) patients and in 55% of the patients with esophagitis and 47% of the patients without esophagitis. This finding indicates a relatively higher prevalence of perceived dysphagia in patients with heartburn and regurgitation and in patients with esophagitis. We also found a positive correlation between EAT-10 scores and the severity of gastroesophageal reflux symptoms based on the Velanovich scale. CONCLUSION: In patients with heartburn and regurgitation symptoms, the prevalence of dysphagia was at least 48%, and has a positive correlation with the overall symptoms of gastroesophageal reflux.

Medication swallowing difficulties in people without dysphagia / Dificuldade de deglutição de medicamentos em pessoas sem disfagia

ABSTRACT Objective: to assess the difficulty in swallowing medications and correlate it with age and gender in healthy adults and elderly. Methods: a total of 439 asymptomatic healthy volunteers (270 females and 169 males), who were not taking any medication on a regular basis, aged from 20 to 84 years, were questioned as for dysphagia, by using the Eating Assessment Tool (EAT-10). Question number five of the EAT-10, specifically, approached the difficulty in swallowing drugs, considering zero as "no swallowing problem" and 1 to 4 as "some degree of difficulty" (4 as great difficulty).The chi-square test (x2) was used for the statistical analysis. Results: a total of 365 (83%) volunteers reported having no difficulty in swallowing medications (89% of men and 80% of women), whereas 74 (17%) reported some degree of difficulty (11% of men and 20% of women)(p = 0.01). These represented 20% of those aged between 20 and 49, and 9% of those aged 50 and over (p = 0.02). Conclusion: in this study, it was observed that both age and gender influence on medication swallowing, a difficulty more frequent among women and young adults. Some degree of difficulty was reported by 17% of the volunteers.

RESUMO Objetivo: analisar dificuldade de deglutição de medicamentos e a relacionar com idade e gênero de adultos e idosos saudáveis. Métodos: por meio do instrumento EAT-10, traduzido para o português, foram avaliados, quanto à ocorrência de disfagia,439 voluntários (270 mulheres e 169 homens) com idades entre 20 e 84 anos sem doenças, sem sintomas, e que não ingeriam medicamentos regularmente. A questão de número cinco do EAT-10, especificamente, questionou sobre a dificuldade de deglutição de medicamentos, considerando zero como ausência de dificuldade e 1 a 4 como algum grau de dificuldade (4 como dificuldade intensa). Para análise estatística foi utilizado o teste qui-quadrado (x(2)). Resultados: trezentos e sessenta e cinco (83%) voluntários referiram não apresentar dificuldades para ingerir medicamentos (89% dos homens e 80% das mulheres),e 74 (17%) relataram algum grau de dificuldade,11% dos homens e 20% das mulheres (p=0,01), 20% daqueles com idades entre 20 e 49 anos e 9% daqueles com idades iguais ou acima de 50 anos (p=0,02). Conclusão: neste trabalho foi observado que idade e gênero têm influência na dificuldade de deglutição de medicamentos, a qual é mais freqüente em mulheres e nos adultos jovens. Algum grau de dificuldade foi referido por 17% dos voluntários.

Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride.

Thickened water used for hydration of patients with dysphagia and airway aspiration may change its consistency after preparation. The objective of this investigation was to evaluate the consistency stability of water thickened with maltodextrin, xanthan gum, and potassium chloride using the method developed by the International Dysphagia Diet Standardization Initiative (IDDSI). The IDDSI flow test consists of placing 10 ml of liquid inside a graduated syringe and measuring how much volume remains after a flow duration of 10 s. Pure and thickened water was tested with 1.2 g (nectar), 2.4 g (honey), and 3.6 g (pudding) of food thickener in 100 ml of water. Each consistency was measured at 8 a.m. ten times immediately after preparation, and hourly for 12 hr (from 8 a.m. to 8 p.m.), and every 24 hr for 96 hr, always at 8 a.m. With the thin liquid, nothing was left in the syringe at 10 s (zero), with the consistency nectar, the volume remaining was 5.43(0.64) ml (level 2, mildly thick), with the consistency of honey, 8.14(0.57) ml remained (level 3, moderately thick), and with the consistency pudding 9.48(0.07) ml (level 3, moderately thick). There was a small increase in consistency after 10 hr of the preparation. The consistency changed after 24 hr in preparations with mildly thick consistency (level 2) and after 48 hr with the moderately thick consistency (level 3). In conclusion, there was good stability of the thickened water at least during a 12-hr period. PRACTICAL APPLICATIONS: This investigation demonstrated that thickened water with 1.2, 2.4, and 3.6 g of thickener with maltodextrin, xanthan gum, and potassium chloride in 100 ml of water maintains its consistency for at least 12 hr. The consistency increases after 24 hr of preparation with 1.2 g of thickener, and 48 hr with 2.4 g of thickener. As thickened water is used for treatment of patients with dysphagia and air way aspiration of liquids, it is important to know how long the preparation maintains its consistency. It is practical to prepare the thickened water only once a day for patients use. Change in consistency with time may cause ingestion problems and does not agree with the prescription given by the group of professionals who is in charge to treat the patient. Deficiency in water ingestion causes dehydration and its consequences.

Difficulties in thickened water ingestion in healthy subjects.

BACKGROUND: For some patients with dysphagia who have airway aspiration, it is not possible to drink water as a thin liquid, as they need their water to be thickened. OBJECTIVE: To evaluate in healthy volunteers the difficulties and dynamics of ingestion of thickened water. METHOD: In 94 healthy volunteers aged 18-67 years, the ingestion of 100 mL of water with consistencies of thin liquid and thickened with 1.2 g (nectar-thick), 2.4 g (honey-thick) and 3.6 g (pudding-thick) of a commercial thickener with maltodextrin, xanthan gum and potassium chloride was evaluated. The volunteers drank in a random sequence 100 mL of each consistency. The duration and the number of swallows to drink the volume were measured. The interval between swallows, the flux of ingestion and the volume of each swallow were calculated. After each test, the individual was asked about the sensation during drinking, with ten as the best sensation and zero as the worst sensation, and about the difficulty to swallow each consistency. STATISTICAL ANALYSIS: The analysis was done using a linear model with mixed effects. RESULTS: The time to ingest the volume increased (liquid: 5.8 s; nectar: 7.9 s; honey: 9.5 s; pudding: 12.7 s; p < 0.01), the flux of ingestion decreased (liquid: 20.3 mL/s; nectar: 15.6 mL/s; honey: 13.4 mL/s; pudding: 10.6 mL/s; p < 0.01), the sensation worsened (liquid: 9.7; nectar: 5.7; honey: 4.3; pudding: 2.8), and the difficult of ingestion increase with the increase of the water consistency. Individuals with dental prosthesis (n = 11) had a decrease in the flux of ingestion with 3.6 g of thickener (prosthesis: 11.1 mL/s, no prosthesis: 6.8 mL/s, p = 0.05) and a decrease in the volume in each swallow (prosthesis: 17.6 mL, no prosthesis: 10.5 mL). CONCLUSIONS: There is some difficulty to drink thickened water. The use of dental prosthesis cause further difficulties.