Dysphagia

Dysphagia, characterized by difficulty swallowing food or liquids, affects the proper intake of nutrients and can significantly compromise health and quality of life. In addition, patients with dysphagia are at high risk of malnutriton, dehydration and respiratory complications.Therefore, a diet adapted to the patient's needs and limitations helps with the intake of nutrients for the maintenance and/or recovery of nutritional status. Interdisciplinary monitoring, the offer of foods modified in texture and the use of food thickeners increase this care, as they help adjust the consistency of liquids and preparations, making them safer for swallowing and reducing the risk of aspiration.Bibliographical referencesUESHIMA, J. et al. Nutritional management in adult patients with dysphagia: Position paper from Japanese Working Group on Integrated Nutrition for Dysphagic People. J Am Med Dir Assoc., v. 23, n. 10, p. 1676-1682, oct. 2022. PMID: 35985419UESHIMA, J. et al. Nutritional assessment in adult patients with dysphagia: A scoping review. Nutrients, v. 13, n. 3, art. 778, Feb. 27, 2021. PMID: 33673581;