A Novel Dysphagia Diet Improves the Nutrient Intake of Institutionalized Elders
Abstract
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 Sainte-Anne’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/m2) <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.
Address correspondence to: Katherine Gray-Donald, PhD, Associate Professor, School of Dietetic and Human Nutrition, McGill University, 21,111 Lakeshore Rd, Ste Anne de Bellevue, Québec, Canada H9X 3V9.
ABSTRACT