The Visual Dysphagia Questionnaire: Piloting a New Tool for Assessing Food Consistency-Dependent Dysphagia in Eosinophilic Esophagitis
Details
Serval ID
serval:BIB_115063AD8B88
Type
Inproceedings: an article in a conference proceedings.
Publication sub-type
Poster: Summary – with images – on one page of the results of a researche project. The summaries of the poster must be entered in "Abstract" and not "Poster".
Collection
Publications
Institution
Title
The Visual Dysphagia Questionnaire: Piloting a New Tool for Assessing Food Consistency-Dependent Dysphagia in Eosinophilic Esophagitis
Title of the conference
Annual meeting of the Swiss Society of Gastroenterology, Swiss Society for Visceral Surgery, Swiss Association for the Study of the Liver, Swiss Association of Clinical Nutrition
Address
Interlaken, Switzerland, September 23-24, 2010
ISBN
1424-7860
Publication state
Published
Issued date
2010
Volume
140
Series
Swiss Medical Weekly
Pages
14S
Language
english
Abstract
Background and Aims: The international EEsAI study group is
currently developing the first activity index specific for
Eosinophilic Esophagitis (EoE). None of the existing dysphagia
questionnaires takes into account the consistency of the
ingested food that considerably impacts the symptom
presentation. Goal: To develop an EoE-specific questionnaire
assessing dysphagia associated with different food
consistencies.
Methods: Based on patient chart reviews, an expert panel
(EEsAI study group) identified internationally standardized food
prototypes typically associated with EoE-related dysphagia.
Food consistencies were correlated with EoE-related
dysphagia, also considering potential food avoidance. This
Visual Dysphagia Questionnaire (VDQ) was then tested, as a
pilot, in 10 EoE patients.
Results: The following 9 food consistency prototypes were
identified: water, soft foods (pudding, jelly), grits, toast bread,
French fries, dry rice, ground meat, raw fibrous foods (eg.
apple, carrot), solid meat. Dysphagia was ranked on a 5-point
Likert scale (0=no difficulties, 5=very severe difficulties, food will
not pass). Severity of dysphagia in the 10 EoE patients was
related to the eosinophil load and presence of esophageal
strictures.
Conclusions: The VDQ will be the first EoE-specific tool for
assessing dysphagia related to internationally defined food
consistencies. It performed well in a pilot study and will now be
further evaluated in a cohort study including 100 adult and 100
pediatric EoE patients.
currently developing the first activity index specific for
Eosinophilic Esophagitis (EoE). None of the existing dysphagia
questionnaires takes into account the consistency of the
ingested food that considerably impacts the symptom
presentation. Goal: To develop an EoE-specific questionnaire
assessing dysphagia associated with different food
consistencies.
Methods: Based on patient chart reviews, an expert panel
(EEsAI study group) identified internationally standardized food
prototypes typically associated with EoE-related dysphagia.
Food consistencies were correlated with EoE-related
dysphagia, also considering potential food avoidance. This
Visual Dysphagia Questionnaire (VDQ) was then tested, as a
pilot, in 10 EoE patients.
Results: The following 9 food consistency prototypes were
identified: water, soft foods (pudding, jelly), grits, toast bread,
French fries, dry rice, ground meat, raw fibrous foods (eg.
apple, carrot), solid meat. Dysphagia was ranked on a 5-point
Likert scale (0=no difficulties, 5=very severe difficulties, food will
not pass). Severity of dysphagia in the 10 EoE patients was
related to the eosinophil load and presence of esophageal
strictures.
Conclusions: The VDQ will be the first EoE-specific tool for
assessing dysphagia related to internationally defined food
consistencies. It performed well in a pilot study and will now be
further evaluated in a cohort study including 100 adult and 100
pediatric EoE patients.
Web of science
Create date
02/02/2011 11:20
Last modification date
20/08/2019 13:38
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