Dysphagia as a predictor of malnutrition risk in older adults: a brief review of literature

Abstract

Dysphagia is known as any alteration of the swallowing process that affects the ability to eat a The use of mild and aromatic nd/or drink and presents in 30−40% of hospitalized patients. In the elderly, it is highly relevant due to its association with the development of frailty, malnutrition, and the high risk of morbidity and mortality. A set of factors has been proposed as a cause of dysphagia, such as anatomical and physiological alterations, neurological pathologies, drugs, and sarcopenia. Thickening liquids and texture-modified foods may be beneficial for patients with dysphagia, but they can also promote malnutrition if not prescribed properly. That is why nutritional support is key to avoid the risk of aspiration and malnutrition, which in turn, contribute to the development of dysphagia.