A favorable effect on nutritional status of 12-week tailored texture-modified sous-vide cooking meals in institutionalized elderly women with oropharyngeal dysphagia: an intervention study

Rondanelli, Mariangela; Faliva, Milena Anna; Peroni, Gabriella; Perna, Simone; Gasparri, Clara; Fazia, Teresa; Bernardinelli, Luisa; Infantino, Vittoria

doi:10.23736/s2724-6507.20.03232-0

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…The nutritional status of patients was evaluated according to the micro Nutrition Assessment Scale (MNA), 16 with a total score of 30 points, which was divided into malnutrition (score <24) and good nutritional status (score ≥24).…”

Section: Methodsmentioning

confidence: 99%

Analysis on the Risk Factors of Malnutrition in Type 2 Diabetes Mellitus Patients with Pulmonary Tuberculosis

Chen

Gao

2022

IDR

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To explore the risk factors of malnutrition in type 2 diabetes mellitus combined with pulmonary tuberculosis (PTB-T2DM) patients and further to provide a clinical research basis for the identification and prevention of malnutrition. Methods: From January 2020 to February 2022, 307 adult patients diagnosed with PTB-T2DM were enrolled in this retrospective study. According to whether malnutrition occurred after 6 months of treatment, patients were divided into malnutrition group (n = 123) and non-malnutrition group (n = 184). The nutritional status of patients was evaluated according to the Micro-Nutrition Assessment Scale (MNA). Evaluation of indicators was performed, including general information, disease characteristics of PTB-T2DM and laboratory indicators. Results: Univariate logistic regression analysis showed that drinking, divorced, BMI <18.5kg/m 2 , weight <45kg, waist circumference <79cm, hip circumference <88cm, waist-to-hip ratio <69.99, calf circumference <26kg, grip strength <28kg, NRS score ≥3, Hb <106g/L, Alb <29.00g/L, PA <48.00μmol/L, GHB <3.40%, serum transferrin <1.37 mmol/L, serum potassium <3.18mmol/L, serum sodium <142.95 mmol/L, FEV 1 ≥67.90% and RV <2.89% were risk factors for malnutrition in PTB-T2DM patients (all P < 0.05). The results of multivariate logistic regression analysis showed that drinking, divorced, weight <45kg, BMI <18.5kg/m 2 , NRS score ≥3, Hb <106g/L, Alb <29.00g/L, PA <48.00μmol/L, serum transferrin <1.37mmol/L, FEV 1 ≥67.90% and RV <2.89% were independent risk factors for malnutrition in PTB-T2DM patients (all P < 0.05). Conclusion: Drinking, divorced, weight <45kg, BMI <18.5kg/m 2 , NRS score ≥3, Hb <106g/L, Alb <29.00g/L, PA <48.00μmol/L, serum transferrin <1.37mmol/L, FEV 1 ≥67.90% and RV <2.89% may be independent risk factors for malnutrition in PTB-T2DM patients, and timely identification of high-risk groups could improve the prognosis of PTB-T2DM patients.

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Section: Methodsmentioning

confidence: 99%

Analysis on the Risk Factors of Malnutrition in Type 2 Diabetes Mellitus Patients with Pulmonary Tuberculosis

Chen

Gao

2022

IDR

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Relationship Between Nutritional Status, Dysphagia, and Functional Eating Level in Adult Patients With Cerebral Palsy in Long Institutional Stays

OLIVEIRA,

MARQUITTI,

RAMOS

et al. 2023

Arq. Gastroenterol.

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Background: Diets with modified consistencies for patients with dysphagia in long term care health institutions may be associated with malnutrition. Objective : To assess the nutritional status of adult patients with cerebral palsy and dysphagia hospitalized in a health institution for more than 10 years. Methods : This prospective investigation was performed in 56 patients with cerebral palsy (ages 25 to 71 years, mean: 44±12 years) and no other neurological diagnosis in hospital stay for more than 10 years had their nutritional status, dysphagia, and food ingestion capacity assessed in two moments with a 12-month interval in between them, respectively using the body mass index, the dysphagia risk assessment protocol (PARD), and the functional oral ingestion scale (FOIS). Results : There were no differences between December 2015 and December 2016 in the patients’ weight, nutritional status, diet consistency classification, PARD, and FOIS. The limits of prescribed diet consistency (IDDSI-FDS) and the assessments of dysphagia and functional eating level influenced the nutritional status. More intense dysphagia and greater eating restrictions were associated with a worse nutritional status. Conclusion : The nutritional status of adult patients with cerebral palsy hospitalized in a health long term institution who had modified diets according to their swallowing and mastication capacity did not worsen between assessments with a 12-month interval in between them. The severity of dysphagia and diet restrictions interfere with the patients’ nutritional status: dysphagia and more intense eating restrictions are associated with a worse nutritional status.

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The Nutritional Challenges in Dysphagia: Not Only a Matter of Nutrients

Germain¹

2022

Dysphagia - New Advances

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Oropharyngeal dysphagia can significantly affect food ingestion. Texture-modified foods and thickened fluids are proposed to alleviate this difficulty. The nutritional density of adapted foods is often insufficient to maintain adequate nutritional intakes. The current scientific knowledge relies on a weak correlation between clinical assessment and meals consumed by patients as well as few clinical trials to support the efficacy of any treatment. The negative organoleptic perceptions associated with dysphagia diets further exacerbate undernutrition and malnutrition. Over the years, scientist in food science, nutritionists, psychologists and other health professionals have proposed parameters when formulating novel foods for the treatment of dysphagia. Beyond the nutritional composition of adapted foods for the treatment of dysphagia, this chapter will present multidimensional factors affecting food intake, sensory evaluations, rheological parameters as well as the available research to date with respect to optimizing nutritional treatment of dysphagia. To date, extrapolation to everyday food formulations remains a real challenge. To ensure success, thorough, individualized nutritional care plans need to be implemented and monitored regularly. An international knowledge transfer database must be considered to help document the innovations proposed in texture-modified foods and thickened fluids in order to benefit patients of all ages and origins.

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A favorable effect on nutritional status of 12-week tailored texture-modified sous-vide cooking meals in institutionalized elderly women with oropharyngeal dysphagia: an intervention study

Cited by 3 publications

References 37 publications

Analysis on the Risk Factors of Malnutrition in Type 2 Diabetes Mellitus Patients with Pulmonary Tuberculosis

Analysis on the Risk Factors of Malnutrition in Type 2 Diabetes Mellitus Patients with Pulmonary Tuberculosis

Relationship Between Nutritional Status, Dysphagia, and Functional Eating Level in Adult Patients With Cerebral Palsy in Long Institutional Stays

The Nutritional Challenges in Dysphagia: Not Only a Matter of Nutrients

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