Appropriate nutritional management in patients with impaired mastication and those with mild dysphagia

A multicenter study of the usefulness of novel foods processed and softened by enzymes

Takashi Higashiguchi, Akihiro Ito, Hirofumi Nishiyama, Takashi Shigematsu, Atsuko Ishikawa, Hiroyuki Kato, Shohei Iijima, Nobuyuki Kikuchi

Research output: Contribution to journalArticle

Abstract

Background and Objectives: Our aim was to investigate the safety of iEAT (a food that is softened by heat and enzyme homogeneous permeation) and iEAT-affected nutrition parameters, e.g., nutrition intake (calculated from the consumption rate in patients with impaired mastication and those with mild dysphagia). Methods and Study Design: A multicenter, randomized, cross-over study of iEAT was conducted in 50 patients (mean age 77.0±11.0 years) with dysphagia due to Occasional aspiration (4 points on the Dysphagia Severity Scale [DSS]) or Oral problems (5 points) randomly assigned to the study diet (iEAT) or its opposite (the modified traditional [control] diet) for 1 week and then switched for 1 week to the opposing diet. Intake of energy, protein, lipid, carbohydrate, and sodium were evaluated along with questionnaire-assessed levels of satisfaction. Results: The mean intake was significantly lower for the study diet, whereas the intakes of energy, protein, carbohydrate on day 1, intake of protein on day 7, and body weight on day 7 were significantly higher for the study diet. We found no betweengroup differences in hematologic and blood biochemistry parameters, no diet-related adverse events, greater satisfaction with the appearance of the study diet (p < 0.001), and comparable levels of satisfaction with ease of eating, ease of swallowing, and taste for both diets. Conclusions: iEAT was provided to patients with mild dysphagia as safely as a blender diet or other diets usually provided at each study site, and can serve as an efficient nutrition source.

Original languageEnglish
Pages (from-to)1007-1015
Number of pages9
JournalAsia Pacific journal of clinical nutrition
Volume26
Issue number6
DOIs
Publication statusPublished - 01-01-2017

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Mastication
Deglutition Disorders
Multicenter Studies
Diet
Food
Enzymes
Energy Intake
Carbohydrates
Proteins
Deglutition
Biochemistry
Cross-Over Studies
Eating
Hot Temperature
Sodium
Body Weight
Lipids
Safety

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

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title = "Appropriate nutritional management in patients with impaired mastication and those with mild dysphagia: A multicenter study of the usefulness of novel foods processed and softened by enzymes",
abstract = "Background and Objectives: Our aim was to investigate the safety of iEAT (a food that is softened by heat and enzyme homogeneous permeation) and iEAT-affected nutrition parameters, e.g., nutrition intake (calculated from the consumption rate in patients with impaired mastication and those with mild dysphagia). Methods and Study Design: A multicenter, randomized, cross-over study of iEAT was conducted in 50 patients (mean age 77.0±11.0 years) with dysphagia due to Occasional aspiration (4 points on the Dysphagia Severity Scale [DSS]) or Oral problems (5 points) randomly assigned to the study diet (iEAT) or its opposite (the modified traditional [control] diet) for 1 week and then switched for 1 week to the opposing diet. Intake of energy, protein, lipid, carbohydrate, and sodium were evaluated along with questionnaire-assessed levels of satisfaction. Results: The mean intake was significantly lower for the study diet, whereas the intakes of energy, protein, carbohydrate on day 1, intake of protein on day 7, and body weight on day 7 were significantly higher for the study diet. We found no betweengroup differences in hematologic and blood biochemistry parameters, no diet-related adverse events, greater satisfaction with the appearance of the study diet (p < 0.001), and comparable levels of satisfaction with ease of eating, ease of swallowing, and taste for both diets. Conclusions: iEAT was provided to patients with mild dysphagia as safely as a blender diet or other diets usually provided at each study site, and can serve as an efficient nutrition source.",
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Appropriate nutritional management in patients with impaired mastication and those with mild dysphagia : A multicenter study of the usefulness of novel foods processed and softened by enzymes. / Higashiguchi, Takashi; Ito, Akihiro; Nishiyama, Hirofumi; Shigematsu, Takashi; Ishikawa, Atsuko; Kato, Hiroyuki; Iijima, Shohei; Kikuchi, Nobuyuki.

In: Asia Pacific journal of clinical nutrition, Vol. 26, No. 6, 01.01.2017, p. 1007-1015.

Research output: Contribution to journalArticle

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AU - Nishiyama, Hirofumi

AU - Shigematsu, Takashi

AU - Ishikawa, Atsuko

AU - Kato, Hiroyuki

AU - Iijima, Shohei

AU - Kikuchi, Nobuyuki

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