What we (don‘t) know about the texture-modification diet in dysphagia patients and how the International Dysphagia Diet Standardization Initiative (IDDSI) could help
Authors:
Markéta Kleinerová; Kateřina Hrdinková 1
Authors place of work:
Klinika otorinolaryngologie a chirurgie hlavy a krku, Fakultní nemocnice Hradec Králové
Published in the journal:
Otorinolaryngol Foniatr, 73, 2024, No. 2, pp. 91-93.
Category:
Review Article
doi:
https://doi.org/10.48095/ccorl202491
Summary
Texture-modified diet and thickening liquids are a therapeutic option for dysphagia. Many of the terms referring to liquid viscosity modifications and solid diet modifications are terminologically ambiguous and vague, e. g. “honey consistency liquid” or “soft-textured diet.” The inconsistent terminology adversely affects patient safety and the efficiency of the application of this therapeutic method. Possible misunderstanding of the vague terms between staff members can result in using a different consistency of the fluid or food from the consistency that was found to be safe during the objective swallowing examination. The International Dysphagia Diet Standardization Initiative (IDDSI) is seeking application of international standardized terminology for texture-modified foods and liquids for use in people with dysphagia of all ages, in all care settings, and in different cultural settings. The goal of IDDSI is to improve patient safety of oral intake and evolve the field of dysphagia research.
Keywords:
dysphagia – texture-modified food – thickened liquids – IDDSI
Zdroje
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Přijato k recenzi: 27. 11. 2023
Přijato k tisku: 27. 12. 2023
Mgr. Markéta Kleinerová
Klinika otorinolaryngologie chirurgie hlavy a krku
FN Hradec Králové
Sokolská 581
500 05 Hradec Králové
marketa.kleinerova@seznam.cz
Štítky
Audiology Paediatric ENT ENT (Otorhinolaryngology)Článok vyšiel v časopise
Otorhinolaryngology and Phoniatrics
2024 Číslo 2
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