Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework
Julie A. Y. Cichero,Peter Lam,Catriona M. Steele,Catriona M. Steele,Ben Hanson,Jianshe Chen,Roberto Oliveira Dantas,Janice Duivestein,Jun Kayashita,Caroline Lecko,Joseph Murray,Mershen Pillay,Mershen Pillay,Luis F. Riquelme,Luis F. Riquelme,Soenke Stanschus +15 more
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
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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
Reference Values for Healthy Swallowing across the Range from Thin to Extremely Thick Liquids.
Catriona M. Steele,Catriona M. Steele,Melanie Peladeau-Pigeon,Carly A. E. Barbon,Carly A. E. Barbon,Brittany T. Guida,Ashwini M. Namasivayam-MacDonald,Ashwini M. Namasivayam-MacDonald,Ashwini M. Namasivayam-MacDonald,Weslania Viviane Nascimento,Weslania Viviane Nascimento,Sana Smaoui,Sana Smaoui,Melanie S. Tapson,Melanie S. Tapson,Teresa J. Valenzano,Teresa J. Valenzano,Ashley A. Waito,Ashley A. Waito,Talia S. Wolkin +19 more
TL;DR: In this paper, the authors investigated variations in swallowing behavior based on incremental thickening of liquids, but gaps persist in our understanding of variations in the swallowing behavior of individuals with dysphagia.
Journal ArticleDOI
Prevalence and Determinants of Poor Food Intake of Residents Living in Long-Term Care.
Heather H. Keller,Natalie Carrier,Susan E. Slaughter,Christina Lengyel,Catriona M. Steele,Lisa M. Duizer,J.M. Morrison,K. Stephen Brown,Habib Chaudhury,Minn N. Yoon,Alison M. Duncan,Veronique M. Boscart,George A. Heckman,Lita Villalon +13 more
TL;DR: Findings indicate that interventions focused on pureed food, restorative dining, eating assistance, and person-centered care practices may support improved food intake and should be the target for further research.
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.
Domenico Azzolino,Sarah Damanti,Sarah Damanti,Laura Bertagnoli,Tiziano Lucchi,Matteo Cesari,Matteo Cesari +6 more
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.
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