Kaori Kikumura, MD, Hitoshi Kagaya, MD, DMSc, Seiko Shibata, MD, DMSc, Koichiro Matsuo, DDS, PhD, Fumi Toda, MD, DMSc, Mao Ogawa, MD, DMSc, Yuriko Ito, DDS, DMSc, Megumi Ozeki, MD, DMSc, Yohei Otaka, MD, PhD
Jpn J Compr Rehabil Sci 11: 109-115, 2020
Objective: To define whether the Hyodo score can be
used to predict dysphagia severity and determine the
appropriate diet and liquid consistency in a retrospective
observational study.
Methods: A total of 741 patients with suspected
dysphagia were enrolled. The median patient age was
77 years, and the major primary diseases were
respiratory disease and cerebrovascular disease. The
results of a videoendoscopic evaluation of swallowing
were used to determine the Hyodo score, dysphagia
severity, and recommended diet and liquid consistency.
Dysphagia severity was rated using the Dysphagia
Severity Scale (DSS). There were seven choices of
recommended staple food, eight choices of side dish,
and six choices of liquid intake.
Results: The median DSS score was 4, and the median
Hyodo score was 4. Ordinal logistic regression analysis
revealed that resting, swallowing, and the total Hyodo
scores were significantly correlated to the DSS score,
recommended staple food, side dish, and liquid intake (p < 0.001).
Conclusion: The Hyodo scores are useful to predict
the dysphagia severity as well as determine the
recommended diet and liquid consistency.
Key words: dysphagia, videoendoscopic evaluation of swallowing, Hyodo score, Dysphagia Severity Scale