Sarcopenia and swallowing disorders in older people

Azzolino, Domenico; Damanti, Sarah; Bertagnoli, Laura; Lucchi, Tiziano; Cesari, Matteo

doi:10.1007/s40520-019-01128-3

Cited by 90 publications

(80 citation statements)

References 30 publications

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“…It is well known that sarcopenia is characterized by a reduction in not only muscle mass but also muscle strength, leading to decreased functionality. This affects virtually all muscular groups, including respiratory muscles (e.g., diaphragm) [94,95]. In these context, for intermittently contracting muscle like the diaphragm, the critical force to result in fatigue is about 40% of the maximum [96].…”

Section: Sarcopeniamentioning

confidence: 99%

Nutritional Status as a Mediator of Fatigue and Its Underlying Mechanisms in Older People

et al. 2020

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Fatigue is an often-neglected symptom but frequently complained of by older people, leading to the inability to continue functioning at a normal level of activity. Fatigue is frequently associated with disease conditions and impacts health status and quality of life. Yet, fatigue cannot generally be completely explained as a consequence of a single disease or pathogenetic mechanism. Indeed, fatigue mirrors the exhaustion of the physiological reserves of an older individual. Despite its clinical relevance, fatigue is typically underestimated by healthcare professionals, mainly because reduced stamina is considered to be an unavoidable corollary of aging. The incomplete knowledge of pathophysiological mechanisms of fatigue and the lack of a gold standard tool for its assessment contribute to the poor appreciation of fatigue in clinical practice. Inadequate nutrition is invoked as one of the mechanisms underlying fatigue. Modifications in food intake and body composition changes seem to influence the perception of fatigue, probably through the mechanisms of inflammation and/or mitochondrial dysfunction. Here, we present an overview on the mechanisms that may mediate fatigue levels in old age, with a special focus on nutrition.

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Section: Sarcopeniamentioning

confidence: 99%

Nutritional Status as a Mediator of Fatigue and Its Underlying Mechanisms in Older People

et al. 2020

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“…There are currently several measures for the management of dysphagia. Posture adjustment, which refers to the adjustment of head or body posture (turning the head, lowering the head, etc), helps a lot in the prevention of aspiration related to dysphagia 26,27 . It has been reported that the body posture and upright gait plays important role in swallowing 28 .…”

Section: Discussionmentioning

confidence: 99%

Capsaicin combined with ice stimulation improves swallowing function in patients with dysphagia after stroke: A randomised controlled trial

Cui

Yin

et al. 2020

J of Oral Rehabilitation

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Background Dysphagia is a common condition after stroke, and it is associated with many complications. Early and effective treatments are essential to the prognosis of patients with dysphagia. We aimed to evaluate the effects and safety of capsaicin combined with ice stimulation in patients with dysphagia after stroke. Methods Patients with dysphagia admitted to our hospital from December 2017 to December 2019 were included. The control group received the ice stimulation, and the experimental group received the combined capsaicin and ice stimulation. The grade of water swallowing test (WST), standard swallowing assessment (SSA) scores and the serum substance P level was compared between control (ice only) and experimental group (capsaicin plus ice). Results No differences before treatment and significance following treatment in each group (before and after) and between groups (capsaicin plus ice vs ice only) were found (all P > .05); the SSA scores were significantly reduced after intervention for both groups (all P < .001), and after intervention, SSA score in experimental group was significantly less than that of control group (P < .001). After intervention, the number of patients graded as WST level I‐II in experimental group was significantly more than that of control group (P < .001); the serum substance P level was significantly increased after intervention for both groups (all P < .05), and after intervention, the serum substance P level in experimental group was significantly higher than that of control group (P = .007). Conclusions The combined use of capsaicin with ice stimulation is beneficial to the recovery of swallowing function of patients with dysphagia, which should be included into the clinical practice.

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“…Most older individuals tend to dismiss dysphagia as a symptom of normal aging [31]. However, though swallowing function declines with age [32,33], regular examinations are critical to maintain the swallowing function and to prevent onset of fever in older individuals with the need for care. Our ndings suggest that older individuals with swallowing dysfunction should be taken in account for onset of fever caused by pneumonia in the nursing home.…”

Section: Discussionmentioning

confidence: 99%

Swallowing function and the incidence of fever in older residents with special care needs: a one-year longitudinal prospective study

Izumi

Sonoki

Ohta

et al. 2020

Preprint

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Background Infectious diseases including aspiration pneumonia are the most frequent causes of fever, common in older residents of nursing homes. We investigated whether swallowing dysfunction was related to fever in such residents. Methods Older residents aged ≥ 65 years from three nursing homes were included in this prospective study conducted from July 2017 to May 2019. The follow-up period was 13 months. The outcome was fever incidence in relation to swallowing function. Baseline data on the activities of daily living, cognitive function, swallowing function, respiratory function, tongue pressure, and comorbidity conditions were collected. Dates on which the body temperature of participants was more than 37.5 °C during the follow-up period were also recorded. For statistical analysis, swallowing function assessed by the modified water swallow test (MWST) scores were used to divide the participants into three groups; scores ≤ 3, 4, and 5. Results A total of 52 participants [median age, 89.5 (67–104)] were enrolled. Kaplan-Meier analysis showed that the average periods until onset of fever in participants with MWST scores of ≤ 3, 4, and 5 were 8.0 (6.0–11.0), 10.0 (7.0–12.0), and 12.0 (10.0–13.0) months, respectively. Cox’s proportional hazards regression model revealed that participants with an MWST score ≤ 3 were at a higher risk of fever compared to those with an MWST score of 5 (hazards ratio 13.0, 95% confidence interval 1.9–87.6), adjusted with possible confounders. Conclusions Swallowing dysfunction correlated with the risk of fever in older residents of nursing homes.

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Sarcopenia and swallowing disorders in older people

Cited by 90 publications

References 30 publications

Nutritional Status as a Mediator of Fatigue and Its Underlying Mechanisms in Older People

Nutritional Status as a Mediator of Fatigue and Its Underlying Mechanisms in Older People

Capsaicin combined with ice stimulation improves swallowing function in patients with dysphagia after stroke: A randomised controlled trial

Swallowing function and the incidence of fever in older residents with special care needs: a one-year longitudinal prospective study

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