Dysphagia, texture modification, the elderly and micronutrient deficiency: a review

Rodd, Bradley G, Tas, Ayten and Taylor, K D A (2021) Dysphagia, texture modification, the elderly and micronutrient deficiency: a review. Critical Reviews in Food Science and Nutrition . ISSN 1040-8398

Full content URL: https://doi.org/10.1080/10408398.2021.1913571

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Abstract

Dysphagia is an underlying symptom of many health issues affecting a person’s ability to swallow.
Being unable to swallow correctly may limit food intake and subsequently micronutrient status.
The elderly may be the most at risk group of suffering dysphagia as well as most likely to be deficient
in micronutrients. The use of texture-modified meals is a common approach to increasing
dysphagia sufferer’s food intake. The modification of food may affect the micronutrient content
and currently there is a limited number of studies focusing on micronutrient content of texture modified
meals. This review considers the prevalence of dysphagia within the elderly UK community
whilst assessing selected micronutrients. Vitamin B12, C, D, folate, zinc and iron, which are
suggested to be most likely deficient in the general elderly UK population, were reviewed. Each
micronutrient is considered in terms of prevalence of deficiency, metabolic function, food source
and processing stability to provide an overview with respect to elderly dysphagia sufferers.

Keywords:Deficiency, dysphagia, elderly, malnutrition, micronutrients, texture modification
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
B Subjects allied to Medicine > B400 Nutrition
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:45326
Deposited On:13 Sep 2021 09:49

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