Dysphagia diets are recommended to prevent choking and aspiration in people with dysphagia; however, rice-porridge and mashed rice-porridge, which are used as staple foods for people with dysphagia in Japan, are time-consuming to prepare. The National Agriculture and Food Research Organization has found jelly-like food products made from high-amylose rice-flour (rice-flour jelly) to be easy to prepare with a texture suitable for dysphagia diets. To investigate the potential of rice-flour jelly for the dysphagia diet, we evaluated the amount of pharyngeal residue after swallowing rice-flour jelly using fiberoptic endoscopic evaluation of swallowing and compared it with those of rice-porridge, mashed rice-porridge, and fruit jelly. We enrolled 70 participants (43 males and 27 females, aged 32–96 years, median 74.5 years) and evaluated their pharyngeal residue using the Yale Pharyngeal Residue Severity Rating Scale which includes five levels from I (none) to V (severe). Statistical analysis showed that level I was more common in fruit jelly for vallecula residue and pyriform sinus residue, and level III (mild) was more common in rice-porridge for vallecula residue (p < 0.05). No differences of pharyngeal residue were found in rice-flour jelly or mashed rice-porridge. No significant difference was observed in the number of participants with laryngeal penetration or aspiration. Therefore, rice-flour jelly is a suitable alternative to rice-porridge as a staple food for people with dysphagia in terms of food texture.

建议吞咽困难饮食以防止吞咽困难患者窒息和误吸；然而，在日本，作为吞咽困难患者主食的稀饭和稀饭，准备起来很费时间。国家农业和食品研究组织发现，由高直链淀粉米粉制成的果冻状食品（米粉果冻）易于制备，且质地适合吞咽困难饮食。为了研究米粉凉粉在吞咽困难饮食中的潜力，我们利用光纤内窥镜吞咽评估评估了吞咽米粉凉粉后的咽部残留量，并将其与米粥、米粥和水果进行了比较果冻。我们招募了 70 名参与者（43 名男性和 27 名女性，年龄 32-96 岁，中位数 74 岁）。5年）并使用耶鲁大学咽部残留严重程度评定量表评估他们的咽部残留，该量表包括从I（无）到V（严重）五个级别。统计分析表明，果冻中谷渣、梨状窝残留多见于I级，谷渣残留多见于米粥中，Ⅲ级（轻度）较多。p  < 0.05）。凉粉和米粥中咽部残留物没有发现差异。发生喉部穿透或误吸的参与者数量没有观察到显着差异。因此，从口感上来说，凉粉是替代米粥作为吞咽困难人群主食的合适选择。