Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia

Abstract

Dysphagia, which increases the risk of malnutrition and depression, is an important health concern. A total of 304 people aged 50 years or above (148 subjects with dysphagia and 156 non-dysphagia subjects) were recruited for this survey of dietary habits, meal product selection attributes, nutritional status, and depression. For group comparisons, chi-square tests were performed. Exploratory factor analysis was conducted for the meal product selection attributes. Correlation analyses were performed to investigate links between EAT-10 (The 10-item Eating Assessment Tool), nutrition (Nutrition Quotient/Nutrition Quotient for the Elderly, NQ/NQ-E) and depression (The Short-Form Geriatric Depression Scale for Koreans, SGDS-K). Logistic regression analysis was performed to investigate links between EAT-10, nutritional status, and depressive status. Finally, a correlation analysis and logistic regression analysis of nutritional status, depression status, and some dietary factors were performed, targeting only the responses of the dysphagia patients. The average ages were 73.79 years in the dysphagia group and 70.15 years in the non-dysphagia group, and the total average age was 71.88 years. The overall age range was 50 to 92 years. Dysphagia (EAT-10) had significant effects on malnutrition (β = 0.037, OR = 1.095) and depression (β = 0.090, OR = 1.095) (p < 0.001). There was a significant correlation between SGDS-K, needing help with meals, and the amount of food consumed at mealtimes (p < 0.01). The correlation coefficient between SGDS-K and the need for help with meals was 0.474. Dietary factors that affected depression in dysphagia patients were the increase in the need for meal assistance (β = 1.241, OR = 3.460, p < 0.001) and the amount of food eaten at mealtimes (β = −0.494, OR = 0.702, p < 0.05). Dysphagia can increase the risk of depression and malnutrition. To reduce depression in dysphagia patients, it is necessary to develop meal products that address dietary discomfort among patients with dysphagia.

Nutritional Habits of Hungarian Older Adults

“…Studies show that a higher proportion of older subjects have dysphagia (swallowing problems). It is associated with depression, malnutrition, and with a lower proportion of subjects engaging in economic activity [ 34 ]. Patients with dysphagia were found to be highly dependent on meal behavior, and were mostly not able to prepare their own meal.…”

A multicenter cross-sectional survey of the knowledge, attitude, and behaviour of nurses regarding dysphagia after anterior cervical spine surgery: a prospective multicentre study

“…This study found that the accuracy rate of “avoiding the consumption of viscous liquids” and “eating liquid foods is safest” is low, indicating that most of nurses have incorrect understanding of the diet of elderly people with swallowing disorders. Choosing the correct food intake is the primary task of swallowing disorder management [ 20 ]. A study [ 21 ] found that attention should be given to nutrient intake after orthopaedic spine surgery, especially cervical spine surgery.…”

Psychological aspects of rehabilitation nutrition: A position paper by the Japanese Association of Rehabilitation Nutrition (secondary publication)

“…Skipping breakfast and eating alone are risk factors for depression 34,35 . Patients with dysphagia are at higher risk for depression 36 . ) Oral problems such as edentulous and periodontal disease increase the risk of depression 37 .…”

“… 34 , 35 Patients with dysphagia are at higher risk for depression. 36 ) Oral problems such as edentulous and periodontal disease increase the risk of depression. 37 Oral diseases have psychosocial consequences.…”