For people with swallowing difficulties it is important that thickened food and fluids stay as thick in the mouth as on the spoon.
Standard starch-based thickening powders are sensitive to the amylase enzyme in saliva in the mouth. The amylase enzyme breaks down carbohydrates (starch), which may lead to the consistency thinning and patients not receiving the safe prescribed consistency.
Nutilis products have salivary amylase resistant features that help to protect against the action of the amylase enzyme and make products maintain consistency in the presence of saliva.
As a result, food and drinks thickened with Nutilis Powder retain their consistency better, helping patients with dysphagia to swallow more safely.
5. Day, C. Pell, D. How safe is that thickened drink? Complete Nutrition. 2007; 7(2):49-51.
6. L. Oudhuis et al., Thickeners for dysphagic patients comparison of a new amylase resistant product with four standard starch-based products - in vitro study. ESPEN 2: e88.2007.
L. Oudhuis et al., Thickeners for dysphagic patients comparison of a new amylase resistant product with four standard starch-based products - in vivo study with healthy volunteers. ESPEN 2: e83. 2007.
Sliwinski, E., Weijers, M., la Faille, S., and Hofman, Z., A New Amylase Resistant Food Thickener for Patients with Swallowing Disorders Better Maintains Viscosity in The Mouth Compared to a Standard Food Thickener. http://WWW.NUMICO-RESEARCH.COM 2007.
09 February 2012
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