Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study

Detalhes bibliográficos
Autor(a) principal: Almeida, Mariangela Bartha de Mattos de
Data de Publicação: 2011
Outros Autores: Almeida, João Aprígio Guerra de, Moreira, Maria Elisabeth Lopes, Novak, Franz Reis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of applied oral science (Online)
Texto Completo: https://www.revistas.usp.br/jaos/article/view/3954
Resumo: Neonatal nutrition is an important subject in health in the short, medium and long term. In preterm newborns, nutrition assumes a predominant role for the child's overall development. Babies with uncoordinated swallowing or respiration may not have the necessary oral abilities to suck the mother's breast and will need to implement different feeding practices; one of them is changing the consistency of the milk offered. Objectives: Determine viscosity variations of untreated human and pasteurized milk without and with thickening to adapt the diet to the needs of dysphagic infants hospitalized in the Neonatal Intensive Cara Unit (NICU). Material and Methods: The authors altered the viscosity of natural infant powdered milk and, after thickening, determined and adopted a thickening standard for human milk. Untreated human and pasteurized milk was thickened in concentrations of 2%, 3%, 5% and 7% and the viscosity were determined every 20 minutes for a period of 60 minutes at a temperature of 37ºC. Results: The infant lactose formula thickened at concentrations of 2% and 3% produced viscosities of 8.97cP and 27.73 cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk at 2%, 3%, 5% and 7% produced diminished viscosity over time; the changes were more accentuated in the first 20 minutes. In pasteurized human milk, the 2% concentration had no variation in viscosity, but with the 3%, 5% and 7% concentrations, there was a significant decrease in the first 20 minutes with stability observed in the subsequent times. Conclusion: In powdered milk, the viscosity increases over time; the viscosity in human milk diminishes. The results point out the importance not only of considering the concentration of the thickener but also the time being administered after its addition to effectively treat dysphagic infants.
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spelling Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study Deglutition disordersDysphagiaDeglutitionHumanViscosityRheology Neonatal nutrition is an important subject in health in the short, medium and long term. In preterm newborns, nutrition assumes a predominant role for the child's overall development. Babies with uncoordinated swallowing or respiration may not have the necessary oral abilities to suck the mother's breast and will need to implement different feeding practices; one of them is changing the consistency of the milk offered. Objectives: Determine viscosity variations of untreated human and pasteurized milk without and with thickening to adapt the diet to the needs of dysphagic infants hospitalized in the Neonatal Intensive Cara Unit (NICU). Material and Methods: The authors altered the viscosity of natural infant powdered milk and, after thickening, determined and adopted a thickening standard for human milk. Untreated human and pasteurized milk was thickened in concentrations of 2%, 3%, 5% and 7% and the viscosity were determined every 20 minutes for a period of 60 minutes at a temperature of 37ºC. Results: The infant lactose formula thickened at concentrations of 2% and 3% produced viscosities of 8.97cP and 27.73 cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk at 2%, 3%, 5% and 7% produced diminished viscosity over time; the changes were more accentuated in the first 20 minutes. In pasteurized human milk, the 2% concentration had no variation in viscosity, but with the 3%, 5% and 7% concentrations, there was a significant decrease in the first 20 minutes with stability observed in the subsequent times. Conclusion: In powdered milk, the viscosity increases over time; the viscosity in human milk diminishes. The results point out the importance not only of considering the concentration of the thickener but also the time being administered after its addition to effectively treat dysphagic infants. Universidade de São Paulo. Faculdade de Odontologia de Bauru2011-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/jaos/article/view/395410.1590/S1678-77572011000600003Journal of Applied Oral Science; Vol. 19 No. 6 (2011); 554-559 Journal of Applied Oral Science; Vol. 19 Núm. 6 (2011); 554-559 Journal of Applied Oral Science; v. 19 n. 6 (2011); 554-559 1678-77651678-7757reponame:Journal of applied oral science (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/jaos/article/view/3954/4644Copyright (c) 2011 Journal of Applied Oral Scienceinfo:eu-repo/semantics/openAccessAlmeida, Mariangela Bartha de Mattos deAlmeida, João Aprígio Guerra deMoreira, Maria Elisabeth LopesNovak, Franz Reis2012-04-27T12:16:03Zoai:revistas.usp.br:article/3954Revistahttp://www.scielo.br/jaosPUBhttps://www.revistas.usp.br/jaos/oai||jaos@usp.br1678-77651678-7757opendoar:2012-04-27T12:16:03Journal of applied oral science (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
title Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
spellingShingle Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
Almeida, Mariangela Bartha de Mattos de
Deglutition disorders
Dysphagia
Deglutition
Human
Viscosity
Rheology
title_short Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
title_full Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
title_fullStr Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
title_full_unstemmed Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
title_sort Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
author Almeida, Mariangela Bartha de Mattos de
author_facet Almeida, Mariangela Bartha de Mattos de
Almeida, João Aprígio Guerra de
Moreira, Maria Elisabeth Lopes
Novak, Franz Reis
author_role author
author2 Almeida, João Aprígio Guerra de
Moreira, Maria Elisabeth Lopes
Novak, Franz Reis
author2_role author
author
author
dc.contributor.author.fl_str_mv Almeida, Mariangela Bartha de Mattos de
Almeida, João Aprígio Guerra de
Moreira, Maria Elisabeth Lopes
Novak, Franz Reis
dc.subject.por.fl_str_mv Deglutition disorders
Dysphagia
Deglutition
Human
Viscosity
Rheology
topic Deglutition disorders
Dysphagia
Deglutition
Human
Viscosity
Rheology
description Neonatal nutrition is an important subject in health in the short, medium and long term. In preterm newborns, nutrition assumes a predominant role for the child's overall development. Babies with uncoordinated swallowing or respiration may not have the necessary oral abilities to suck the mother's breast and will need to implement different feeding practices; one of them is changing the consistency of the milk offered. Objectives: Determine viscosity variations of untreated human and pasteurized milk without and with thickening to adapt the diet to the needs of dysphagic infants hospitalized in the Neonatal Intensive Cara Unit (NICU). Material and Methods: The authors altered the viscosity of natural infant powdered milk and, after thickening, determined and adopted a thickening standard for human milk. Untreated human and pasteurized milk was thickened in concentrations of 2%, 3%, 5% and 7% and the viscosity were determined every 20 minutes for a period of 60 minutes at a temperature of 37ºC. Results: The infant lactose formula thickened at concentrations of 2% and 3% produced viscosities of 8.97cP and 27.73 cP, respectively. The increases were significantly different after 1 hour. Inversely, untreated human milk at 2%, 3%, 5% and 7% produced diminished viscosity over time; the changes were more accentuated in the first 20 minutes. In pasteurized human milk, the 2% concentration had no variation in viscosity, but with the 3%, 5% and 7% concentrations, there was a significant decrease in the first 20 minutes with stability observed in the subsequent times. Conclusion: In powdered milk, the viscosity increases over time; the viscosity in human milk diminishes. The results point out the importance not only of considering the concentration of the thickener but also the time being administered after its addition to effectively treat dysphagic infants.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3954
10.1590/S1678-77572011000600003
url https://www.revistas.usp.br/jaos/article/view/3954
identifier_str_mv 10.1590/S1678-77572011000600003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3954/4644
dc.rights.driver.fl_str_mv Copyright (c) 2011 Journal of Applied Oral Science
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2011 Journal of Applied Oral Science
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
dc.source.none.fl_str_mv Journal of Applied Oral Science; Vol. 19 No. 6 (2011); 554-559
Journal of Applied Oral Science; Vol. 19 Núm. 6 (2011); 554-559
Journal of Applied Oral Science; v. 19 n. 6 (2011); 554-559
1678-7765
1678-7757
reponame:Journal of applied oral science (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Journal of applied oral science (Online)
collection Journal of applied oral science (Online)
repository.name.fl_str_mv Journal of applied oral science (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv ||jaos@usp.br
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