Dysphagia, texture modification, the elderly and micronutrient deficiency: a review

Rodd, BG, Tas, AA ORCID: https://orcid.org/0000-0001-5642-939X and Taylor, KDA (2022) Dysphagia, texture modification, the elderly and micronutrient deficiency: a review. Critical Reviews in Food Science and Nutrition, 62 (26). pp. 7354-7369. ISSN 1040-8398

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Abstract

Dysphagia is an underlying symptom of many health issues affecting a person’s ability to swallow. Being unable to swallow correctly may limit food intake and subsequently micronutrient status. The elderly may be the most at risk group of suffering dysphagia as well as most likely to be deficient in micronutrients. The use of texture-modified meals is a common approach to increasing dysphagia sufferer’s food intake. The modification of food may affect the micronutrient content and currently there is a limited number of studies focusing on micronutrient content of texture-modified meals. This review considers the prevalence of dysphagia within the elderly UK community whilst assessing selected micronutrients. Vitamin B12, C, D, folate, zinc and iron, which are suggested to be most likely deficient in the general elderly UK population, were reviewed. Each micronutrient is considered in terms of prevalence of deficiency, metabolic function, food source and processing stability to provide an overview with respect to elderly dysphagia sufferers.