摂食・嚥下障害を有する慢性期リハビリテーション患者におけるゼラチンを活用した嚥下障害食の栄養状態に対する効果

Abstract

The effect on the nutritional status of elderly patients with chronic dysphagia was assessed of a diet with the texture modified by gelatin. The subjects were 26 chronic stage rehabilitation inpatients (18 males and 8 females with a mean age±SD of 73.0±13.0). We assessed the hematological and biochemical data, anthropometric measurements, nutritional intake and occurrence of aspiration pneumonia before and after intervention with the modified-texture diet.There were no significant changes in any of the nutritional parameters over a 6-month period before the dietary intervention. However, the albumin, pre-albumin and total cholesterol levels during the 6-month period after the dietary intervention were significantly higher than those at the starting point. Similarly, BMI, arm circumference and energy intake adequacy during the 6-month period after the dietary intervention were significantly higher than those at the starting point. The occurrence of aspiration pneumonia during the 6-month period after the intervention was significantly lower than that at the starting point.These results show that the nutritional status was improved by the dietary intervention, while the occurrence of aspiration pneumonia was prevented. It is suggested that the diet with the texture modified by gelatin was effective for the treatment of chronic dysphagia.