Tolerability and Product Properties of a Gum-Containing Thickener in Patients With Dysphagia.

PURPOSE: The aim of the study was to determine the gastrointestinal (GI) tolerability of drinks and foods thickened with a gum-containing thickener compared to a starch-based thickener in patients with dysphagia. DESIGN: A randomized, double-blind, controlled, parallel group study. METHODS: Subjects started with a 3-day run-in period on a starch-based thickener and continued with a 14-day intervention on either the starch-based or gum-containing thickener. GI tolerance parameters were recorded at baseline and for three consecutive days in both weeks. Product properties were studied using a feedback questionnaire from carers. FINDINGS: Incidence and intensity of GI symptoms was low and not significantly different between groups. Carers indicated that starch-thickened drinks became significantly thinner with time compared to gum-containing thickened drinks (p = .029). CONCLUSIONS AND CLINICAL RELEVANCE: No differences in GI tolerance parameters between groups were observed. We hypothesize that use of the gum-containing thickener is preferred to a starch-based thickener due to the stability of its viscosity during consumption.