Nutrition in dysphagia

Abstract:

Swallowing is a complex process controlled partly by voluntary action and partly by reflex activity. Patients with dysphagia, or a swallowing disorder caused by various diseases and occurring due to different mechanisms, are under special risk of food and liquid aspiration and malnutrition. Food of modified texture has been shown to facilitate the swallowing process and reduce the risk of aspiration. Texture-modified food (creams, puddings) and food and liquid thickeners may be used as nutritional support for patients with dysphagia. Thus, their nutritional needs may be satisfied and a high rate of malnutrition usually present in this patient population may be reduced. Nutritional support in patients with dysphagia may increase their quality of life and reduce the morbidity rate and total treatment costs. 

Key words:
deglutition disorders; food, formulated; malnutrition; nutritional support