Dysphagia

Dysphagia, characterized by difficulty swallowing food or liquids, affects adequate nutrient intake and can significantly compromise health and quality of life. In addition, patients with dysphagia are at high risk for malnutriton, dehydration, and respiratory complications. Thus, a diet adapted to the patient’s needs and limitations aids in nutrient intake for the maintenance and/or recovery of nutritional status. Interdisciplinary monitoring, the provision of texture-modified foods, and the use of food thickeners enhance this care, as they help adjust the consistency of liquids and food preparations, making them safer for swallowing and reducing the risk of aspiration. References: UESHIMA, J. et al. Nutritional management in adult patients with dysphagia: Position paper from the Japanese Working Group on Integrated Nutrition for Dysphagic People. J Am Med Dir Assoc., vol. 23, no. 10, pp. 1676–1682, Oct. 2022. PMID: 35985419 UESHIMA, J. et al. Nutritional assessment in adult patients with dysphagia: A scoping review. Nutrients, vol. 13, no. 3, art. 778, Feb. 27, 2021. PMID: 33673581;