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ID 109898
Title Alternative
食道癌患者において,嚥下造影検査で適切な食品物性を評価することは誤嚥性肺炎を予防する.
Videofluoroscopic study in esophageal cancer
Videofluoroscopic Swallowing Study of Esophageal Cancer Cases
Author
Sonoi, Mika University of Tokushima|of Nutritional Management, Shigei Medical Research Hospital
Kayashita, Jun Prefectural University of Hiroshima
Yamagata, Yoshie Prefectural University of Hiroshima
Tanimoto, Keiji Hiroshima University
Sakurama, Kazufumi Shigei Medical Research Hospital
Keywords
dysphagia
esophageal cancer
food texture
swallowing
videofluoroscopic
Content Type
Thesis or Dissertation
Description
Aims: To determine suitable food textures for videofluoroscopic study of swallowing (VFSS), in order to predict and prevent subsequent aspiration pneumonia in esophageal cancer patients with dysphagia after surgery.
Methods: We evaluated 45 hospitalized esophageal cancer patients who underwent surgery between January 2012 and December 2013. The control group consisted of 43 patients who underwent surgery between January 2010 and December 2011 and were not examined by VFSS. Test foods, which were presented in order of increasing thickness, included thin barium sulfate (Ba) liquid (3 or 10 ml), slightly thickened Ba liquid (3 or 10 ml), a spoonful of Ba jelly, and a spoonful of Ba puree.
Results: Patients could most safely swallow puree, followed by jelly. The 3-mL samples of both the thin and thick liquids put patients at risk for aspiration pneumonia, with incidence rates of 13% and 11%, respectively. While 64.4% of patients could swallow all test foods and liquids safely, 35.6% were at risk for aspiration pneumonia when swallowing liquids. Even though >30% of patients were at risk, only 1 (2.2%) in the VFSS group developed aspiration pneumonia, which occurred at the time of admission. Following VFSS, no incidence of aspiration pneumonia was observed. However, aspiration pneumonia occurred in 4 (9.3%) control patients during hospitalization.
Conclusions: Postoperative esophageal cancer patients were more likely to aspirate any kind of liquid than solid foods, such as jellies. VFSS is very useful to determine suitable food textures for postoperative esophageal cancer patients.
Journal Title
Asian Pacific Journal of Cancer Prevention
ISSN
15137368
2476762X
NCID
AA1144905X
Volume
17
Issue
7
Start Page
3259
End Page
3263
Published Date
2016-07-01
Remark
内容要旨・審査要旨・論文本文の公開:
内容要旨・審査要旨 : LID201609131004.pdf
論文本文 : LID201609131005.pdf
本論文は, 著者Mika Sonoiの学位論文として提出され, 学位審査・授与の対象となっている。
DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
ETD
MEXT report number
甲第2962号
Diploma Number
甲栄第237号
Granted Date
2016-07-28
Degree Name
Doctor of Nutritional Science
Grantor
Tokushima University
departments
Medical Sciences