Table 3.

Apparent viscosity measurements of non-barium and barium thickened liquids at 50 s⁻¹ and 25°C

	Non-barium				Barium
Sample	Apparent Viscosity (cP)	NDDb Class	95% CIc	STDd	Apparent Viscosity (cP)	NDD Class	95% CI	STD
T0a	1.015	Thin	0.869 – 1.161	0.059	3.20	Thin	2.65 – 3.744	0.22
TU1a	74.43	Nectar	69.63 – 79.24	1.93	116.75	Nectar	53.33 – 180.17	25.53
TU2	140.7	Nectar	101.3 – 180.1	15.9	271.0	Nectar	243.6 – 298.41	11.03
TU3	336.3	Nectar	312.0 – 360.6	9.8	844.3	Honey	762.1 – 926.6	33.1
TU4	1392	Honey	1329 – 1454	25	2823	Pudding	2649 – 2997	70
TUC1a	47.68	Thin	46.24 – 49.12	0.58	50.45	Thin	39.76 – 61.14	4.30
TUC2	126.3	Nectar	108.2 – 144.4	7.3	156.0	Nectar	142.2 – 169.8	5.6
TUC3	287.0	Nectar	277.6 – 296.4	3.8	357.8	Honey	349.8 – 365.9	3.3
TUC4	1050	Honey	1025 – 1075	10	775.2	Honey	759.4 – 790.9	6.3

^aT: no thickener added; TUC: Thicken Up Clear (xanthan gum); TU: Thicken Up (cornstarch); 0–4 indicate viscosity level on IDDSI scale

^bNational Dysphagia Diet Classifications: thin (1–50 cP), nectar (51–350 cP), honey (351–1750 cP), pudding (>1750)

^c95% Confidence Interval

^dSTD: standard deviation