How to Achieve Optimum Quality of Life for People Living with Dysphagia

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This nutrition-themed blog has been written by Sophia Cornelius, Development Dietitian for Wiltshire Farm Foods, about improving life for people living with dysphagia.

An alarming 51% of people living with swallowing difficulties – also known as dysphagia – are at risk of malnutrition1. The physical and psychological consequences of the condition can lead to challenges in maintaining adequate nutrition and hydration. This March is Nutrition & Hydration Week (17th-23rd) with Swallowing Awareness Day falling on 19th, so it’s the ideal time to take a closer look at how these challenges can be overcome.
 

Nutritional Requirements

People living with dysphagia can struggle to meet their nutritional requirements for many reasons; fatiguing quickly may prevent someone from finishing a meal, dislike of texture-modified meals causing food avoidance and poor access to safe meals leading to a very restricted diet, for example, soups and yoghurts, which can’t provide sufficient nutrition and also may not be safe.
Variety is a key element of a balanced diet, providing essential nutrients such as vitamins and minerals that we need for health and well-being. Choice is also going to increase the likelihood of someone meeting their requirements through preventing food boredom.
 

What are Texture Modified Meals?

Eating normal textures might now be painful, but modified meals can ease this discomfort, by making food more comfortable, significantly enhancing the eating experience. These textures are also easier to control in the mouth, which benefits those whose stroke has affected their ability to chew or close their mouth.
 

Social Engagement

Food is a very important part of life; it is much more than nutrition, although this is essential for survival, food can provide significant benefits to well-being and quality of life by bringing people together, which is why it is often at the forefront of special occasions.

Dysphagia can negatively impact the joy of eating, while also causing fear and anxiety when food is the dominant part of a social occasion resulting in social isolation at mealtimes. Individuals may feel embarrassed about eating texture modified food particularly if it’s poorly presented and mealtimes may also serve as a reminder of what they can no longer enjoy.

Social engagement is shown to have a positive association with food intake and quality of life. Offering a meal that is recognisable and resembles what those around them are eating may encourage participation in meals with family and friends, having a positive effect on both nutritional intake and health and well-being.

Removing stress from mealtimes can support enjoyment and better intake. Pre-prepared options can offer a great solution, guaranteeing safety, while offering more choice and variety, including foods that may not be deemed safe to modify at home, enabling people living with dysphagia to focus their energy on other activities. Food is something that cannot be avoided, therefore identifying ways to bring back enjoyment is fundamental to improve the quality of life for people living with dysphagia.
 

Further reading and resources

Reference:
1.Holdoway A, Smith A. Dysphagia a healthcare professional fact sheet [Internet]. 2019 [cited 2024 Apr 29]. Available from: https://www.malnutritionpathway.co.uk/dysphagia.pdf (external link will open in a new browser tab or window)