Frailty, Swallowing and Dysphagia

Smithard, David; Shazra, Mariyam; Hansjee, Dharinee; Swaine, Ian

doi:10.1007/s40141-018-0194-9

Cited by 5 publications

(7 citation statements)

References 30 publications

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“…First and foremost, participants of the sensory trial were at a lower risk of experiencing unsafe swallowing than residents in LTC facilities who currently experience dysphagia. Similarly, dysphagia is commonly associated with poor cognitive and communication skills as a result of age‐related comorbidities such as stroke and dementia (Cichero, 2020; Hoy et al, 2013; Smithard et al, 2018). Therefore, there may have been challenges with locating individuals capable of participating in the sensory trial.…”

Section: Discussionmentioning

confidence: 99%

“…Dysphagia refers to difficulty in swallowing and can be the result of various factors such as mechanical/structural abnormalities, neuromuscular conditions, respiratory disorders, cognitive impairments, and age (Cichero, 2020; Hoy, Domer, Plowman, Loch, & Belafsky, 2013; Smithard, Shazra, Hansjee, & Swaine, 2018). Dysphagia can lead to various health implications such as malnutrition and dehydration, prolonged hospital stays, and an increased risk of choking, aspiration, and death (Cichero, 2020; Hoy et al, 2013; Smithard et al, 2018). Texture modification of food and beverages is a common approach to support safe swallowing for those who experience dysphagia (Cichero, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…As mentioned, age is a contributing factor to dysphagia as many conditions that affect older people such as stroke, Alzheimer's dementia, frailty, xerostomia, and the loss of dentition are associated with difficulty in safely swallowing (Barczi, Sullivan, & Robbins, 2000; Madhavan, 2021; Ney, Weiss, Kind, & Robbins, 2009). Smithard et al (2018) reported up to 30% of people aged 60 or older living at home may experience dysphagia, whereas Hoy et al (2013) found a 50% to 60% prevalence rate of dysphagia in long‐term care facilities (LTCs).…”

Section: Introductionmentioning

confidence: 99%

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Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities

McDowell

Lowe

McSweeney

2022

Journal of Texture Studies

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This study evaluated the acceptability of thickened ice cream with added whey protein to improve protein and fluid intake in long-term care (LTC) residents living with dysphagia and wounds. Two samples of ice cream were produced, the control sample of thickened ice cream, and thickened ice cream with added whey protein. The International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test assessed the consistency of the ice cream samples. A sensory trial asked participants (n = 56) to evaluate the samples for their liking of the appearance, texture, flavor, and overall liking using nine-point hedonic scales, followed by a check-all-that-apply question.The whey protein sample consistently passed the IDDSI Spoon Tilt Test whereas the control sample did not. The mean hedonic scores across all categories for both samples were not significantly different. The whey protein sample was associated with natural vanilla, creamy flavor, milk/dairy flavor, and buttery attributes which were important drivers of liking, and was not associated with the gumminess which decreased the liking. Findings indicate that whey protein addition to ice cream did not impact the acceptability of the thickened ice cream. This work is relevant to dietetic practice and those working in LTC as this ice cream will help improve quality of life by supporting wound management and safe swallowing. Furthermore, whey protein can be added to ice cream without negatively affecting its' sensory properties. K E Y W O R D S dysphagia, long-term care, thickened ice cream, whey protein, wounds 1 | INTRODUCTION Dysphagia refers to difficulty in swallowing and can be the result of various factors such as mechanical/structural abnormalities, neuromuscular conditions, respiratory disorders, cognitive impairments, and

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities

McDowell

Lowe

McSweeney

2022

Journal of Texture Studies

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“…Strokes and dementia, for example, are two health related conditions that are correlated with high rates of dysphagia in the elderly population (Sura et al, 2012). Smithard, Shazra, Hansjee, and Swaine (2018) reported that up to 30% of adults aged 60 or older living at home may experience dysphagia. This number increases within the population of residents living in long‐term care facilities (LTCs) where as many as 74% of residents in the United States may have swallowing difficulties.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply

Moss

Gorman

LeBlanc

et al. 2023

Journal of Texture Studies

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Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long‐term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check‐all‐that‐apply (CATA) and another sensory trial (n = 96) using temporal check‐all‐that‐apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).

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Prevalence of Oropharyngeal Dysphagia and Risk of Pneumonia, Malnutrition, and Mortality in Adults Aged 60 Years and Older: A Meta-Analysis

et al. 2021

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Introduction: Oropharyngeal dysphagia (OD) is a serious health condition associated with poor survival and quality of life in adults aged 60 years and older. Comprehensive assessment and management of OD could lead to better and improved health outcomes for older adults. Therefore, we performed the first meta-analysis to determine the pooled prevalence of OD and risk of pneumonia, malnutrition, and mortality. Methods: Databases including Ovid-MEDLINE, Web of Science, Embase, PubMed, Cochrane, and CINAHL were searched up to January 2021. Data analysis was conducted using logistic-normal for prevalence rate and DerSimonian-Lard random-effects models for outcomes and associated factors of OD, providing odds ratio (OR) and corresponding 95% confidence interval (CI). Results: The pooled prevalence of OD in 39 studies with 31,488 participants was 46% associated with higher pooled OR for risk of pneumonia 2.07 (95% CI, 1.58–2.72), malnutrition 2.21 (95% CI, 1.43–3.41), and mortality 2.73 (95% CI, 1.62–4.60). Geriatric syndromes including fecal incontinence 6.84 (4.955–9.44), immobility syndrome 6.06 (5.28–6.96), pressure ulcers 4.02 (2.46–6.56), sarcopenia 3.10 (1.89–5.09), urinary incontinence 2.75 (1.81–4.19), frailty 2.66 (1.16–6.13), delirium 2.23 (1.73–2.87), and falls 1.47 (1.19–1.81) and comorbidities including dementia 3.69 (2.36–5.78) and stroke 1.92 (1.47–2.52) were associated with OD. Conclusion: Early identification and management of OD should consider geriatric syndromes and neurogenic comorbidities to prevent malnutrition and pneumonia and reduce mortality in adults aged 60 years and older.

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Frailty, Swallowing and Dysphagia

Cited by 5 publications

References 30 publications

Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities

Acceptability of thickened and protein‐enhanced ice cream for use in long‐term care facilities

Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply

Prevalence of Oropharyngeal Dysphagia and Risk of Pneumonia, Malnutrition, and Mortality in Adults Aged 60 Years and Older: A Meta-Analysis

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