Dysphagia means a problem with chewing or swallowing food or liquid. It is not a disease but a condition that develops from a broad range of illnesses, diseases, accidents, or treatments like stroke, cancer, head and neck damage, cerebral palsy, and neurological conditions like Parkinson’s to name a few.

These health conditions and treatment options can weaken or paralyse the nerves and muscles in the mouth and make it hard for someone to chew, move the food in their mouth and swallow effectively.

A dysphagic diet, also known as a swallowing disorder diet, is a specialized eating plan designed for individuals who have difficulty swallowing (dysphagia). The goal of a dysphagic diet is to make swallowing safer and more efficient, reducing the risk of choking and aspiration pneumonia.

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How Does A Dysphagic Diet Work?

A dysphagic diet works by changing the texture and consistency of foods and liquids to make them effortless to swallow. Depending on the severity and intensity of the swallowing issue, a dysphagic diet may range from thin liquids to pureed foods. The diet is tailored to an individual's specific needs based on their ability to swallow different textures safely.

Benefits Of A Dysphagia Diet

Reduced Choking Risk

By modifying the texture of foods and liquids, a dysphagic diet helps reduce the risk of choking, which is a common concern for individuals with dysphagia.

Prevention of Aspiration

Thickening liquids and choosing foods that are easier to swallow can help prevent aspiration, which develops when food or liquid enters the airway instead of the oesophagus.

Improved Nutritional Intake

A dysphagic diet ensures that individuals receive adequate nutrition despite their swallowing difficulties, helping to maintain overall health and well-being.

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Guidelines To Follow

Ensure the correct texture of food is always provided.

Position your loved one properly for feeding.

Clean your mouth before having food.

Give small bites of food and sips of liquids.

Allow them to chew and swallow at their own pace.

Thicken liquids to a safe consistency.

Avoid talking during meals and create a relaxed eating environment.

If one side of the mouth is weak, place food on the stronger side.

Keep food at a suitable temperature and reheat if needed.

Encourage independence by letting them hold utensils or placing your hand over theirs.

Do not use a straw unless approved by a speech therapist.

To reduce aspiration risk, keep them upright for at least 30 minutes after eating.

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Foods To Add

Thickened Liquids

Thickened liquids, such as thickened water or juice, are easier to swallow than thin liquids and are less likely to cause aspiration.

Pureed Foods

Foods that have been pureed to a smooth consistency, such as pureed fruits, vegetables, and meats, are easier to swallow for individuals with dysphagia.

Soft Foods

Well-cooked foods are easy to chew and swallow and help people with dysphagia meet their nutritional needs. Mashed potatoes, cooked cereals, and well-cooked vegetables suit a dysphagic diet.

Foods To Avoid

Thin Liquids

Thin liquids, such as water, coffee, and tea, should be avoided or thickened to reduce the risk of aspiration.

Hard, Crunchy Foods

Foods that are hard or crunchy, such as nuts, chips, and raw vegetables, can be hard to swallow and should be eliminated.

Significant Pieces of Food

Foods that are difficult to chew and swallow, such as large pieces of meat or bread, should be cut into smaller, more manageable pieces or avoided altogether.

Conclusion:

A dysphagic diet supports managing difficulties and ensuring safe and efficient swallowing. By following dietary guidelines and choosing appropriate foods and liquids, individuals with dysphagia can maintain proper nutrition and reduce the risk of complications associated with swallowing difficulties. Individuals with dysphagia need to work with a healthcare provider or dietitian to create a customised dysphagic diet plan tailored to their specific needs.

References:

The Effectiveness of International Dysphagia Diet Standardization Initiative–Tailored Interventions on Staff Knowledge and Texture-Modified Diet Compliance in Aged Care Facilities: A Pre-Post Study

Xiaojing S Wu, corresponding author Anna Miles, and Andrea Braakhuis

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8994209/

Patients with dysphagia: How to supply nutrition through non-tube feeding

Zhean Shen, 1 , 2 Yingze Hou, 3 Ayideng Huerman, 1 and Aiqin Macorresponding author 2 , *

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9757495/