The right to a health-promoting diet for people with intellectual disabilities

Hope, Sigrun; Nordstrøm, Marianne; Retterstøl, Kjetil; Iversen, Per Ole; Kolset, Svein Olav

doi:10.4045/tidsskr.17.0985

Cited by 1 publication

(1 citation statement)

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“…Nutritional measures and diet must be adjusted to the different syndromes and their inherent implications, which requires knowledge of ID in general, and of specific diagnosis groups in particular. From our experience, such knowledge is generally limited, both in health services and in the municipalities that provide daily care and other services (Hope et al, 2018). This is a serious challenge that should be addressed by scientists across specialties and nations.…”

Section: Nutritionmentioning

confidence: 99%

Intellectual disability and nutrition‐related health

Kolset

2020

EMBO Mol Med

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Intellectual disability (ID) is a condition that affects approximately 1% of the population (Maulik et al, 2011). The numbers may differ across nations, owing to different systems and diagnosis entries or lack of such, but usually range between 0.6 and 3% (Stromme & Valvatne, 1998). Persons with ID are a heterogeneous group with different diagnoses and different levels of intellectual ability. These range from profound (IQ < 20) and serious ID (IQ 20-34) to moderate (IQ 35-49) and light ID (IQ 50-69); this roughly translates into the intellectual capacity of children between 3-12 years of age. More than 75% of persons with ID have the mild form and their intellectual capacity and potential may be underestimated in some cases if IQ is the only diagnostic criteria. However, the range in itself is an important factor to take into account when addressing nutrition and health issues. It is further important to recognize that ID is also a feature of several rare disorders, and many disorders not yet identified, adding to the complexity of this group. EMBO Mol Med (2020) 12: e12899 G enerally, there are several common characteristics among the diverse phenotypic presentations of ID that impact health and nutrition:

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Section: Nutritionmentioning

confidence: 99%