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Nutrición Hospitalaria

versión impresa ISSN 0212-1611

Resumen

LUIS, D. A. De et al. Effects of a diet with products in texture modified diets in elderly ambulatory patients. Nutr. Hosp. [online]. 2009, vol.24, n.1, pp.87-92. ISSN 0212-1611.

Background: Decrease in the capacity to deglution solids and liquids is a problem in many people, this problem decreases quality of life. The main objective of our work was to evaluate the influence in elderly ambulatory patients with dysphagia of a texture modified diet ready to use on nutritional parameters and quality of life. Methods: We enrolled 29 patients from Nutrition Departament with dysphagia and an age over 70 years. Patients received a texture modified diet supplemented with dehydrated nutritional products (Resource Ready®) (1,633 kcal, 59,9 g proteins (16%), 52,1 g lipids (29%), 231,7 g carbohydrates (57%), 11,1g de fiber, 82 mg cholesterol). Before and after 3 months of starting the treatment, we recorded a blood analysis, nutritional anthropometric evaluation (tricipital skinfold, midarm circumference, midarm muscle circumference, weight, height and body mass index), a bipolar bioimpedance and a dietary questionnaire of 3 days. SF36 as a questionnaire of quality of life was used before and after nutritional treatment. Results: A total of 29 patients were recluted with a sex distribution of (18 females and 11 males), and an average age of 79,5+8,59 years. A 25,7% of patients had head and neck tumors, a 24% dementia and a 41,3% chronic neurological deterioration. After treatment, we detected an improvement in weight, fat mass, fat free mass, total proteins, albumin, transferrin and lymphocytes. Caloric, protein fat and carbohydrate intakes increased in a significative way. Caloric intake corrected by weight improved (26.1 ± 5.7 cal/kg vs 28.9 ± 4.5 cal/kg: p < 0.05). Quality of life improved significantly (SF 36 score 94.7 ± 15 points vs 99.3 ± 10 points; p < 0.05). Conclusion: A texture modified diet with dehydrated nutritional products improved dietary intake, nutritional status and quality of life of ambulatory elderly patients with dysphagia.

Palabras clave : Dysphagia; Texture modification.

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