Professional paper
THE IMPACT OF DYSPHAGIA ON NUTRITIONAL STATUS AND THE ROLE OF TEXTURE-MODIFIED DIETS IN CLINICAL DIET THERAPY
Irena Martinis
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
*
Petar Gulin
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
Paola Danjek
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
Agata Ladić
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
Jasna Badžak
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
Mirna Šporčić
; Dubrava University Hospital, Avenija Gojka Šuška 6, 10000 Zagreb, Croatia
* Corresponding author.
Abstract
Dysphagia is a swallowing condition that can result from neurological, otorhinolaryngological, or gastrointestinal disorders, as well as from the normal ageing process. It is defined as the difficulty or delay in passing food and drink from the mouth through the oesophagus into the stomach and is characterised as an oropharyngeal or esophageal problem, depending on the location of bolus obstruction. Because of its complex aetiology, a multidisciplinary team must work together to establish a thorough diagnosis and course of treatment. Dysphagia significantly affects the nutritional status and can cause problems such aspiration pneumonia, dehydration, and malnutrition if left untreated. Early nutritional intervention is critical for preventing malnutrition and achieving the optimal treatment outcomes. The major nutritional support is food texture modification, with the most significant modification should be offered to the patient with the most severe swallowing problems and the smallest change given to the patient with the least significant deviation from swallowing.
To standardise diet therapy and avoid aspiration, the international IDDSI descriptors (International Dysphagia Diet Standardisation) are used, which define the rheological qualities of foods and drinks. Commercial thickeners are used to improve the meals viscosity and enable safe ingestion. Furthermore, sensory qualities of food such as sour, salty, and bitter tastes, and additions like capsaicin and piperine, which can improve the swallowing response and lower the risk of aspiration, all have a substantial influence on the swallowing process. Visual presentation of meals and nutritional enrichment of food are equally important. Dietary therapy for dysphagia consists of altering the physical and mechanical qualities of the bolus, stimulating the oropharyngeal response with sensory cues, and implementing ongoing educational efforts to ensure adequate nutritional support and quality of life for the patient.
Keywords
dysphagia; nutritional status; IDDSI standards; thickeners; malnutrition
Hrčak ID:
353390
URI
Publication date:
2.11.2026.
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