Journal
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
Volume 19, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/ijerph19116586
Keywords
food form; eating; swallowing functions; dysphagia diet; long-term care facility; tongue movement; perioral muscle function; rinsing
Funding
- Japan Ministry of Health, Labor, and Welfare
- JSPS KAKENHI [20H03873, 20H03899]
- Grants-in-Aid for Scientific Research [20H03899, 20H03873] Funding Source: KAKEN
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This study aimed to assess whether older adult residents of long-term care facilities should switch from a normal to a dysphagia diet. The results suggest that simple assessments can be used to screen for early signs of discrepancies between food form and eating/swallowing functions.
This one-year multicenter longitudinal study aimed to assess whether older adult residents of long-term care facilities should switch from a normal to a dysphagia diet. Using the results of our previous cross-sectional study as baseline, older adults were subdivided into those who maintained a normal diet and those who switched to a dysphagia diet. The explanatory variables were age, sex, body mass index (BMI), Barthel Index, clinical dementia rating (CDR), and 13 simple and 5 objective oral assessments (remaining teeth, functional teeth, oral diadochokinesis, modified water swallowing test, and repetitive saliva swallowing test), which were used in binomial logistic regression analysis. Between-group comparison showed a significantly different BMI, Barthel Index, and CDR. Significant differences were also observed in simple assessments for language, drooling, tongue movement, perioral muscle function, and rinsing and in objective assessments. In multi-level analysis, switching from a normal to a dysphagia diet was significantly associated with simple assessments of tongue movement, perioral muscle function, and rinsing and with the objective assessment of the number of functional teeth. The results suggest that simple assessments can be performed regularly to screen for early signs of discrepancies between food form and eating/swallowing functions, which could lead to the provision of more appropriate food forms.
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