VIDEOFLUOROSCOPIA NA AVALIAÇAO DA DEGLUTIÇAO (EN LA EVALUACION DE LA DEGLUCION)

(especial para SIIC © Derechos reservados)
A videofluoroscopia é o melhor método para avaliar a deglutição (para evaluar la deglución). O objetivo será revisar e descrever o método na sua realização mais moderna e segura. A videofluoroscopia esta se desenvolvendo, e progressivamente estará mais disponível para uso em todos lugares onde disfagia e deglutição representam um problema.
Autor:
Roberto Oliveira Dantas
Columnista Experto de SIIC

Institución:
Universidade de São Paulo


Artículos publicados por Roberto Oliveira Dantas
Recepción del artículo
7 de Enero, 2022
Aprobación
15 de Enero, 2022
Primera edición
28 de Enero, 2022
Segunda edición, ampliada y corregida
4 de Diciembre, 2023

Resumen
O exame videofluoroscópico (VFS) é considerado o melhor recurso para avaliação dos distúrbios da deglutição em suas (el mejor recurso para la evaluación de los problemas de deglución en sus) fases oral, faríngea e esofágica. A sua introdução permitiu o melhor conhecimento da fisiologia das diferentes fases da deglutição e das alterações provocadas por doenças que as comprometem (y de las alteraciones producidas por enfermedades que las comprometen). A realização do exame requer treinamento, experiência e equipamento adequado (La realización de este examen requiere entrenamiento, experiencia y el equipo adecuado). As principais vantagens da videofluoroscopia são: resultados passíveis de análise posterior e repetidas, mensuração da coordenação e duração dos eventos da deglutição e a possibilidade de avaliação em diversas posições e com bolos de diferentes volumes, consistências e temperatura (resultados sujetos a análisis posteriores y repeticiones, medición de la coordinación y duración de los eventos de deglución y la posibilidad de evaluación en diferentes posiciones y con bolos de diferentes volúmenes, consistencias y temperaturas). Dentre as desvantagens estão: exposição à radiação, utilização do contraste de bário, que modifica as características dos alimentos e, quando aspirado, pode causar inflamação pulmonar (Entre las desventajas están: la exposición a radicación, la utilización del contraste con bario -que modifica las características de los alimentos y que si se aspira puede causar inflamación pulmonar-) na dependência da concentração e volume, e a possibilidade de subjetividade na análise. O avanço da tecnologia tem diminuído progressivamente estas desvantagens. É um exame essencial em uma clínica que investiga, diagnostica e trata pacientes com disfagia, caracterizando o comprometimento das fases da deglutição.


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Abstract
Videofluoroscopy (VFS) is considered the best resource to evaluate swallowing disorders in their oral, pharyngeal and esophageal phases. Its introduction allowed a better understanding of the physiology of the different phases of swallowing and the changes caused by the diseases that compromise them. Take the test requires proper training, experience, and equipment. The main advantages of videofluoroscopy are: the results that can be analyzed later and repeated, the measurement of the coordination and duration of swallowing events, and the possibility of evaluation in different positions and with boluses of different volumes, consistencies and temperatures. Among the disadvantages are: exposure to radiation, the use of barium contrast (which modifies the characteristics of food and, when aspirated, can cause lung inflammation depending on the concentration and volume, and the possibility of subjectivity in the analysis ). The advancement of technology has progressively diminished these disadvantages. It is an essential examination in clinical practice that investigates, diagnoses and treats patients with dysphagia, which can cause deterioration of the phases of swallowing.


Clasificación en siicsalud
Artículos originales > Expertos de Iberoamérica >
página   www.siicsalud.com/des/expertocompleto.php/

Especialidades
Principal: Fonoaudiología, Gastroenterología
Relacionadas: Geriatría, Neurología, Nutrición, Otorrinolaringología



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Roberto Oliveira Dantas, Universidade de São Paulo, Ribeirão Preto, Brasil
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