An investigation of nutrition and swallowing risk factors in a New Zealand population of persons with intellectual disability

Abstract

ABSTRACTBackground: Swallowing difficulties are common in persons with intellectual disability (pwID). Yet little is known about the presentation of such difficulties in this heterogeneous population. The aim of this study was to investigate the extent and nature of nutrition and swallowing difficulties in pwID in New Zealand.Method: This cross-sectional study used the Nutrition and Swallowing Risk Checklist to collect information from 391 pwID.Results: Ninety-five percent of participants showed evidence of nutrition or swallowing difficulties. Secondary complications of dysphagia included constipation (34%) and respiratory symptoms (12%). Dependency on others was associated with increased swallowing difficulties (p < .001). Following a special diet, eating slowly and eating without chewing were all associated with secondary complications of dysphagia. Reported difficulties increased with age (<50 years Mean 4, >50 years Mean 5, t = 4.50, p < .001).Conclusions: PwID have complex and varied nutrition and swallowing difficulties, with increasing concern associated with older age, diminished health, and atypical eating behaviours. These findings inform the management of swallowing difficulties for those working in this complex field.