Nutritional Management in Adult Patients With Dysphagia: Position Paper From Japanese Working Group on Integrated Nutrition for Dysphagic People

Ueshima, Junko; Shimizu, Akio; Maeda, Keisuke; Uno, Chiharu; Shirai, Yuji; Sonoi, Mika; Motokawa, Köiti; Egashira, Fumie; Kayashita, Jun; Kudo, Mika; Kojo, Akiko; Momosaki, Ryo

doi:10.1016/j.jamda.2022.07.009

Cited by 19 publications

(17 citation statements)

References 51 publications

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“…The nutrient density of swallowing-adjusted diets can also be increased by the inclusion of medium-chain triglyceride oil, protein powders, and other nutritious foods to improve nutrient intake. 116 However, even with these efforts, further research is needed to determine whether appropriate texture modification and nutrient fortification are associated with a better prognosis in patients with limited OPC in the long term. 90,105…”

Section: Pureeing or Liquidizationmentioning

confidence: 99%

“…82 However, such texture-modified diets ( particularly prescribed therapeutic fluid-only diets 105 ) often have lower nutrient content than regular diets, potentially leading to undernutrition. 90,116 Ott et al 117 used gels to modify the protein content of texture-modified foods. The nutrient density of swallowing-adjusted diets can also be increased by the inclusion of medium-chain triglyceride oil, protein powders, and other nutritious foods to improve nutrient intake.…”

Section: Pureeing or Liquidizationmentioning

confidence: 99%

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Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

2023

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Section: Pureeing or Liquidizationmentioning

confidence: 99%

Section: Pureeing or Liquidizationmentioning

confidence: 99%

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

2023

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“…1 Texture-modified diets improve softness and cohesiveness by adding water to food or by special processing; however, this process results in reduced nutrient density, and appetite. 2,3 Consuming texture-modified diets is associated with a lower intake of energy, protein and other nutrients, and a higher prevalence of malnutrition and sarcopenia. [3][4][5] Thus, providing traditional texture-improved diets may lead to these conditions and reduce quality of life (QoL).…”

Section: Introductionmentioning

confidence: 99%

Impact of pureed and liquidised diets on health‐related quality of life scores in older patients during postacute rehabilitation: A pilot study

Shimizu,

Yamaguchi,

Tohara

2023

J Human Nutrition Diet

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BackgroundConsuming texture‐modified diets was considered to negatively affect health‐related quality of life (HR‐QoL). However, the precise relationship between the levels of food texture consumed and HR‐QoL remains uncertain. The present study aimed to determine the association between levels of food texture consumed and HR‐QoL.MethodsThis cross‐sectional study included 122 hospitalised patients aged ≥ 65 years (mean ± SD age 78.9 ± 7.9 years; 48.4% female) who required postacute rehabilitation. Consumed food texture levels were classified using the International Dysphagia Diet Standardization Initiative (IDDSI) framework 2.0. HR‐QoL was evaluated using the five‐level EuroQoL five‐dimension (EQ‐5D‐5L). The association between food texture levels and HR‐QoL was analysed using a multivariate linear regression model.ResultsThe lower food texture levels consumed were associated with significantly lower EQ‐5D‐5L scores. Consumption of pureed (IDDSI Level 4) and liqudised (IDDSI Level 3) diets were associated with lower EQ‐5D‐5L scores among older patients undergoing postacute rehabilitation (regression coefficient –0.304; 95% confidence interval = −0.472 to −0.137 and regression coefficient, −0.444, 95% confidence interval = −0.676 to −0.213, respectivly).ConclusionsThe findings suggest a link between the consumption of pureed and liquidised diets and lower HR‐QoL scores in older hospitalised patients undergoing rehabilitation. To establish a clearer cause‐and‐effect relationship, future research should encompass multicentre and longitudinal studies, building upon the insights from the present study.

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“…Proper nutrition assessment is crucial to identify and manage nutrition effectively. Despite the importance of evaluating and diagnosing nutritional status, there is no consensus on the definite assessment tools that should be utilized [15 ▪▪ ]. There are a number of ways to assess an older adult's nutrition and malnutrition status, including anthropometry, biochemical tests, clinical and dietary assessments, many of which can be done by any health professional involved in a patient's care.…”

Section: Introductionmentioning

confidence: 99%

“…In a recent position paper, the Japanese Working Group emphasizes the critical role of dietitians in providing personalized and targeted nutritional care for adults with dysphagia, highlighting the necessity of early intervention and a multidisciplinary approach [15 ▪▪ ]. Current research suggests that nutrient-rich texture-modified foods [33 ▪▪ ], oral nutritional supplements [16] and multifaceted interventions [15 ▪▪ ] are promising strategies to enhance nutritional intake for aged care residents requiring texture-modified diets. Wu et al .…”

Section: Introductionmentioning

confidence: 99%

Malnutrition in aged care: interplay between dysphagia and diet

Miles

Braakhuis

2023

Current Opinion in Otolaryngology &Amp; Head &Amp; Neck Surgery

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Purpose of review This review aims to deliver expert insights on the current advances and challenges in managing malnutrition in aged care settings, with a specific emphasis on the interaction between dysphagia and diet. Recent findings Several reviews identify the high prevalence of dysphagia in aged care facilities and highlight the correlation between dysphagia and malnutrition. Recent studies underscore the importance of nutrition and cancer screening and assessment, yet highlight the lack of consensus on the definitive tools to be used. There is a growth in employing innovative implementations for enhancing swallowing function and optimizing texture-modified foods. Summary Early identification and strategic interventions are vital for managing malnutrition and dysphagia in aged care facilities, as these conditions are widespread and lead to a higher risk of complications. Although nutritional strategies have shown potential in enhancing oral intake for residents requiring texture-modified foods, lack of investigation on functional outcomes and long-term impact have been highlighted, emphasizing the need for continued research and development of effective assessment tools and targeted interventions to optimize the care for this at-risk group.

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Nutritional Management in Adult Patients With Dysphagia: Position Paper From Japanese Working Group on Integrated Nutrition for Dysphagic People

Cited by 19 publications

References 51 publications

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

Impact of pureed and liquidised diets on health‐related quality of life scores in older patients during postacute rehabilitation: A pilot study

Malnutrition in aged care: interplay between dysphagia and diet

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