scispace - formally typeset
Open AccessJournal ArticleDOI

Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework

TLDR
The IDDSI Framework involves a continuum of 8 levels identified by numbers, text labels, color codes, definitions, and measurement methods and is recommended for implementation throughout the world.
Abstract
Dysphagia is estimated to affect ~8% of the world’s population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3–4 levels of food texture (54 different names) and ≥3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0–7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world.

read more

Citations
More filters
Journal ArticleDOI

Age-related changes to eating and swallowing impact frailty: aspiration, choking risk, modified food texture and autonomy of choice

TL;DR: Age-related changes to the eating and swallowing system, noting especially those that are relevant for frail elders, are highlighted and modified food textures that are most often recommended by clinicians to maintain sufficient oral intake and reduce choking risk will be described.
Journal ArticleDOI

Use of modified diets to prevent aspiration in oropharyngeal dysphagia: is current practice justified?

TL;DR: There is no good evidence to date that thickening liquids reduces pneumonia in dysphagia and this intervention may be associated with reduced fluid intake, so there is an urgent need for better quality evidence regarding this intervention.
Journal ArticleDOI

Sarcopenia and swallowing disorders in older people.

TL;DR: Some evidence suggests that resistance training traditionally applied to tackle the lower extremity in sarcopenia may be simultaneously beneficial for sarcopenic dysphagia, and if these preliminary results will be confirmed, the systemic beneficial effects of physical exercise will be indirectly demonstrated.
References
More filters
Journal ArticleDOI

A penetration-aspiration scale

TL;DR: The development and use of an 8-point, equalappearing interval scale to describe, penetration and aspiration events are described and clinical and scientific uses of the scale are discussed.
Journal ArticleDOI

Initial Psychometric Assessment of a Functional Oral Intake Scale for Dysphagia in Stroke Patients

TL;DR: The FOIS may be appropriate for estimating and documenting change in the functional eating abilities of stroke patients over time and had adequate reliability, validity, and sensitivity to change in functional oral intake.
Journal ArticleDOI

Guidelines International Network: toward international standards for clinical practice guidelines.

TL;DR: G-I-N's proposed set of key components address panel composition, decision-making process, conflicts of interest, guideline objective, development methods, evidence review, basis of recommendations, ratings of evidence and recommendations, guideline review, updating processes, and funding.
Journal ArticleDOI

The SWAL-QOL and SWAL-CARE outcomes tool for oropharyngeal dysphagia in adults: III. Documentation of reliability and validity.

TL;DR: It is intended that the standardization and publication of the SWAL–QOL and theSWAL–CARE will facilitate their use in clinical research and clinical practice to better understand treatment effectiveness as a critical step toward improving patients' quality of life and quality of care.
Journal ArticleDOI

Position statement on physical activity and exercise intensity terminology.

TL;DR: This position statement addresses the question of standardisation of physical activity and exercise intensity terminology and makes recommendations that should assist those undertaking research and prescribing physical activity/exercise as well as those clients who are receiving professional guidance.
Related Papers (5)