{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,13]],"date-time":"2026-06-13T04:34:01Z","timestamp":1781325241062,"version":"3.54.1"},"reference-count":30,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,3,17]],"date-time":"2025-03-17T00:00:00Z","timestamp":1742169600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Tohoku Seikatsu Bunka University Education Reform Promotion Research Award 2023\u20132024","award":["22K17627"],"award-info":[{"award-number":["22K17627"]}]},{"name":"Iijima Tojuro Memorial Foundation for Food Science Promotion","award":["22K17627"],"award-info":[{"award-number":["22K17627"]}]},{"name":"Academic Research Grant (Individual Research)","award":["22K17627"],"award-info":[{"award-number":["22K17627"]}]},{"name":"Japan Society for the Promotion of Science","award":["22K17627"],"award-info":[{"award-number":["22K17627"]}]},{"name":"Grant-in-Aid for Young Scientists","award":["22K17627"],"award-info":[{"award-number":["22K17627"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objective: The International Dysphagia Diet Standardisation Initiative (IDDSI) and the Japanese Dysphagia Diet 2021 (JDD2021) are prominent systems that classify thickened beverages for dysphagia management. We herein aim to establish a correspondence between these systems through systematic viscosity measurements. Methods: We analyzed 49 thickened beverage samples using an E-type viscometer, IDDSI flow test, and JDD syringe test. Results: Receiver operating characteristic analysis revealed the following viscosity cutoffs for IDDSI levels: 0\u20131 at 72.0 mPa\u00b7s (area under the curve [AUC] 0.94), 1\u20132 at 112.0 mPa\u00b7s (AUC 0.95), and 2\u20133 at 303.0 mPa\u00b7s (AUC 0.97). Multiple regression analysis revealed that beverage characteristics, including fat, sodium content, and settling time, significantly influenced viscosity (R2 = 0.803). The findings established that IDDSI Level 0 corresponds to a thinner viscosity than JDD Stage 1 and Stage 1 (0\u201372 mPa\u00b7s), Level 1 to Stage 1 (72\u2013112 mPa\u00b7s), Level 2 to Stages 1\u20132 (112\u2013303 mPa\u00b7s), and Level 3 to Stage 3 (&gt;303 mPa\u00b7s). Moreover, the measurement methods had high correlations (r = 0.83\u20130.93, p &lt; 0.001). Conclusions: The comprehensive map between IDDSI and JDD2021 classifications developed from the results of this study enables healthcare providers to translate between the classification systems, improving dysphagia management internationally while supporting evidence-based care and global research.<\/jats:p>","DOI":"10.3390\/nu17061051","type":"journal-article","created":{"date-parts":[[2025,3,17]],"date-time":"2025-03-17T06:36:23Z","timestamp":1742193383000},"page":"1051","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Characterization of Beverage Viscosity Based on the International Dysphagia Diet Standardisation Initiative and Its Correspondence to the Japanese Dysphagia Diet 2021"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5314-103X","authenticated-orcid":false,"given":"Mari","family":"Nakao-Kato","sequence":"first","affiliation":[{"name":"Division of Health and Nutrition, Department of Home Economics, Tohoku Seikatsu Bunka University, 1-18-2, Nijinooka, Izumi-ku, Sendai 981-8585, Miyagi-ken, Japan"},{"name":"Department of Otolaryngology-Head and Neck Surgery, Graduate School of Medicine, Tohoku University, 1-1, Seiryomachi, Aoba-ku, Sendai 980-8574, Miyagi-ken, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aya","family":"Takahashi","sequence":"additional","affiliation":[{"name":"Division of Health and Nutrition, Department of Home Economics, Tohoku Seikatsu Bunka University, 1-18-2, Nijinooka, Izumi-ku, Sendai 981-8585, Miyagi-ken, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8557-725X","authenticated-orcid":false,"given":"Jin","family":"Magara","sequence":"additional","affiliation":[{"name":"Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2bancho-5274 Gakkocho-dori, Chuo-ku, Niigata 951-8514, Niigata-ken, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1007\/s00455-021-10283-7","article-title":"White paper by the European society for swallowing disorders: Screening and non-instrumental assessment for dysphagia in adults","volume":"37","author":"Speyer","year":"2022","journal-title":"Dysphagia"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e377","DOI":"10.1055\/s-0043-1771014","article-title":"Dysphagia: An overview","volume":"27","author":"Jotz","year":"2023","journal-title":"Int. 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