Xin yixue (Aug 2025)

Research progress of xanthan gum thickeners in post-stroke dysphagia

  • WEI Xiangyu, ZHANG Jiongliang, LI Xinyue, YU Donghui, WU Minmin, WANG Yuting, SU Yumeng, ZHU Luwen

DOI
https://doi.org/10.12464/j.issn.0253-9802.2025-0140
Journal volume & issue
Vol. 56, no. 8
pp. 731 – 738

Abstract

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As one of the most common complications after stroke， dysphagia has a prevalence rate of 56.6%， which seriously affects the nutritional metabolic balance and quality of life of patients. Xanthan gum， as a natural polysaccharide thickener， has demonstrated its unique clinical value in post-stroke dysphagia （PSD） intervention due to its unique shear-thinning properties. In this article， the rheological properties of xanthan gum and its effect on swallowing function are systematically reviewed， and its application value in PSD is discussed from three dimensions： improvement of swallowing dynamics， prevention of aspiration and pneumonia， and regulation of nutritional status. Combined with the research progress on novel xanthan gum-based materials and intelligent assessment technologies， the future directions for personalized thickening scheme design and multimodal combined intervention is proposed to provide new insights for PSD intervention strategies.

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