Changes in Food Consistency Improve Quality of Life Related to Swallowing in Post-stroke Patients at Risk of Dysphagia

Abstract

This study aimed to evaluate the effects of change in food consistency on the nutritional status and quality of life of patients at risk of dysphagia. Twenty-five post-stroke patients receiving outpatient care in a physical rehabilitation clinic participated in the study. Subjects were grouped into those with and those without risk for dysphagia. The Eating Assessment Tool (EAT-10) was applied as a tool to assess the risk of dysphagia. The participants’ nutritional status was evaluated through a Mini nutritional assessment (MNA) and anthropometric measures. Quality of life as it relates to swallowing disorders was determined by using the Quality of Life in Swallowing Disorders questionnaire. For patients at risk of dysphagia, there were changes in the consistency of food as well as conventional treatment. For patients without risk of dysphagia, only conventional treatment was offered. All patients were reevaluated in the first and second month after the modifications. Twelve patients (69 ± 7 years) were classified as being the at-risk group and 13 patients (66 ± 10 years) were classified as not being at risk of dysphagia. Patients at risk of dysphagia presented poorer quality of life related to swallowing in the following areas: perceiving swallowing as a burden, duration of feeding, fear, mental health, social health, fatigue, and sleep. After the intervention, symptoms improved only in patients at risk of dysphagia, while the perception of health improved in both groups. Nutritional status did not change in either group. Change in the consistency of food improves symptoms related to swallowing in patients at risk of dysphagia. The perception of general health improves in patients with and without risk of dysphagia who participate in a physical rehabilitation program.