A novel dysphagia diet improves the nutrient intake of institutionalized elders

Objectives Dysphagia affects 35% to 60% of the institutionalized elderly population. This study aimed at evaluating the nutrient intake of frail institutionalized elderly persons with dysphagia and to assess the impact of SainteAnne's Hospital Advanced Nutritional Care program on dietary intake and weight. Design A 12-week intervention study. Subjects/setting Ninety-three individuals residing in a Montreal, Canada, long-term care facility who were aged at least 65 years were evaluated. Seventeen subjects with a body mass index (BMI; calculated as kg/m(2)) <24 or weight loss >7.5% within 3 months and with dysphagia were included. Intervention The treated group (n=8; aged 82.5 +/- 4.41 years, weight 55.9 +/- 12.1 kg, BMI 22.4 +/- 3.93) received Sainte-Anne's Hospital reshaped minced- or pureed-texture foods with thickened beverages where required. The control group (n=9; aged 84.6 +/- 3.81 years, weight 54.3 +/- 7.49 kg, BMI 21.2 +/- 2.31) maintained traditional nourishment. Main outcome measures Macronutrient and micronutrient intake, weight, and BMI were measured at baseline, 6 weeks, and 12 weeks. Statistics Student t tests were performed to evaluate change within and between groups. Results The treatment and control groups were similar at baseline, having a mean age of 82.5 +/- 4.41 years vs 84.6 +/- 3.81 years and BMI of 22.4 +/- 3.93 vs 21.2 +/- 2.31, respectively. The average weight in the treated group increased compared to the control group (3.90 +/- 2.30 vs -0.79 +/- 4.18 kg; P=0.02). Similarly, the treated group presented an increased intake of energy, proteins, fats, total saturated fats, monounsaturated fats, potassium, magnesium, calcium, phosphorus, zinc, vitamin B-2, and vitamin D compared to control subjects (P<0.05). Conclusion Institutionalized elderly patients with dysphagia can eat better and increase body weight via a diversified, modified in texture, and appealing oral diet that meets their nutrition needs.