P-817: Energy intake and effects on swallowing function of institutionalized elderly consuming a texture-modified diets in three types of production. ABADIA study

摘要

Introduction: Pureed texture-modified diet (TMD) is commonly supplied to elderly people with swallowing and chewing disorders. Its usage is associated with suboptimal nutritional intake, undernutrition, dehydration, and pulmonary complications. TMD-based on nutrient-dense commercial food products for dysphagia (Meritene~?Pure Instant) could increase caloric intake. We aim to describe the nutritional value and the effects on swallowing of 3 types of TMD: In-home produced pureed food (h-TMD); and Meritene~? Pure Instant, hand blended (CSDD); and prepared with the food mixer MixxPRo~? (CSDD-MixxPro~?). Methods: Observational study performed in 3 nursing homes with 3 types of TMD production: h-TMD, CSDD and CSDD-MixxPro~?, respectively. Adverse events (coughing during and after ingestion, throat clearing, fractional swallowing, and choking) and TMD compliance (0%/25%/50%/75%/100%) were reported at main meals, daily during 2 weeks. Nutritional analysis was conducted in a certified laboratory on 3 different days for each TMD recipe (chicken, calf, fish, egg, and lentils). Results: 62 residents were included: 65.0% women, mean age: 88.3 years (SD: 9.3); 43.5% malnourished; 43.5% neurologic disease. The ratio of adverse events during intake per 100 portions served was: 68.7% (h-TMD), 45.0% (CSDD) and 10.3% (CSDD-MixxPro~?). Median TMD compliance, h-TMD, CSDD and CSDD-MixxPro~? respectively was: 100.0% (IQR: 93.3-100.0), 96.7% (IQR: 84.2-100.0): 86.7% (IQR: 70.0-100.0). Median kilocalories served/portion was: h-TMD: 92.4 kcal (IQR: 75.6-128.1), CSDD: 323.4 kcal (IQR: 284.2-454.1) and CSDD-MixxPRo~?: 358.0 kcal (IQR: 344.0-372.1). Mean kilocalories consumed was: h-TMD: 88.2 kcal (IQR: 72.2-122.3), CSDD: 288.5 kcal (IQR: 253.5-325.1) and CSDD-MixxPRo~?: 287.5 kcal (IQR: 276.5-298.8). Key conclusions: Texture-modified diet based on nutrient-dense commercial food products, particularly prepared with MixxPro~?, ensure high intakes of energy and low events on swallowing function.