2021
DOI: 10.3390/healthcare9060624
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Abstract: While the association between dysphagia and malnutrition is well established, there is a lack of clarity regarding the nutritional status and mealtime satisfaction of those consuming texture-modified diets (TMDs). This systematic review summarises and critically appraises the nutritional status and mealtime satisfaction of adults consuming TMDs. A systematic database search following PICO criteria was conducted using Cochrane Central (via Ovid), MEDLINE, CINAHL, EMBASE and Scopus. Nutritional status, mealtime … Show more

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Cited by 23 publications
(15 citation statements)
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References 77 publications
(128 reference statements)
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“…Therefore, there is a growing need for TMDs in the last decade, with 30%−47% of residents living in aged care facilities requiring TMDs [ 6 , 7 , 8 ]. Recent reviews suggest that TMD consumers have significantly lower energy intake and higher risk of malnutrition compared to those having regular diets [ 9 , 10 ]. In addition to increasing morbidity, mortality, hospital length of stay, readmission and costs of care, dysphagia and malnutrition are also consequences of each other [ 11 , 12 ].…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, there is a growing need for TMDs in the last decade, with 30%−47% of residents living in aged care facilities requiring TMDs [ 6 , 7 , 8 ]. Recent reviews suggest that TMD consumers have significantly lower energy intake and higher risk of malnutrition compared to those having regular diets [ 9 , 10 ]. In addition to increasing morbidity, mortality, hospital length of stay, readmission and costs of care, dysphagia and malnutrition are also consequences of each other [ 11 , 12 ].…”
Section: Introductionmentioning
confidence: 99%
“…Second, the nutritional value of TMDs can be compromised. Textures such as purees tend to be less nutritiously dense compared to regular-textured diets [ 6 , 7 ], which may place those who rely on them for sustenance at a higher risk for malnutrition [ 8 ]. Lastly, those who eat and prepare TMDs have reported dissatisfaction with all aspects of the foods [ 8 , 9 , 10 ].…”
Section: Introductionmentioning
confidence: 99%
“…Textures such as purees tend to be less nutritiously dense compared to regular-textured diets [ 6 , 7 ], which may place those who rely on them for sustenance at a higher risk for malnutrition [ 8 ]. Lastly, those who eat and prepare TMDs have reported dissatisfaction with all aspects of the foods [ 8 , 9 , 10 ]. This dissatisfaction may explain the overall reduced nutritional intake of [ 7 ], and low adherence to TMDs [ 11 ].…”
Section: Introductionmentioning
confidence: 99%
“…Although TMDs are frequently used, there are still challenges in nutritional quality, palatability, standardization, and patient acceptability, which can lead to food refusal and a reduction in oral intake [ 8 , 13 ]. A previous review confirmed the suboptimal nutritional status in TMD consumers [ 14 ].…”
Section: Introductionmentioning
confidence: 66%