Diet Modification for Dysphagia in Oral Phase Associated with Aging.
- Author:
Hwa Young YOON
1
Author Information
1. Department of Nutrition and Dietetics, Bobath Memorial Hospital, Gyeonggi, Seongnam, Korea. jpjw01@hanmail.net
- Publication Type:Review
- Keywords:
Dysphgia;
Oral phase;
Dietary modification;
Elderly patients
- MeSH:
Aged;
Aging*;
Compliance;
Deglutition;
Deglutition Disorders*;
Dehydration;
Dementia;
Diet*;
Drinking;
Eating;
Food Habits*;
Humans;
Malnutrition;
Mastication;
Parkinson Disease;
Quality of Life;
Stroke;
Viscosity;
Weight Loss
- From:
Journal of the Korean Dysphagia Society
2016;6(1):20-25
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Dysphagia is a dysfunction that occurs during the swallowing process, which involves the oral, pharyngeal, and esophageal stages of the swallowing route. Dysphagia is a prevalent symptom in elderly patients with degenerative diseases such as stroke, dementia, and Parkinson's disease. Dysphagia that occurs in the elderly is often caused by oral phase dysfunction. Oral phase dysfunction is a problem that occurs during the first stage of swallowing. The symptoms of age-associated dysphagia are the following signs: increased oral residual and longer mastication with slower oral bolus transit movement. Dysphagia can lead to malnutrition, dehydration, weight loss, functional decline, and fear of eating and drinking as well as a decrease in quality of life (QOL). Modification in viscosity and texture of food is usually helpful in resolving the nutritional problem of patients presenting signs of oral phase dysfunction. The degree of dietary modification can affect compliance of the diet. Adequate assessment and dietary modifications are important for successful dietary intervention for the elderly patients.
