Abstract
AbstractDysphagia is known as difficulty or inhability to swallow solid or liquid nutrients from oral cavity to stomach. Dysphagia may cause malnutrition by interfering with ingestion, and also can generate dehydration, aspiration to respiratory tract or even death. Dysphagia is a symptom of some subjacent pathology and its adequate management is fundamental to maintain nutritional status of patients. Even, nutritional modifications of diet are part of strategies of swallow rehabilitation. In this paper principal causes of dysphagia are resumed, the nutritional consequences of this situation are commented and are proposed dietetic modifications that can be useful to maintain an adequate nutritional status and rehabilitate dysphagic patients.
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