Oropharyngeal Dysphagia Clinical Trial
Official title:
Effect of Swallowing Rehabilitation Complemented With Nutritional Treatment on the Nutritional Status of Oropharyngeal Dysphagia Patients
Dysphagia is a difficulty during the swallowing process (transportation food from the mouth
to the stomach. Oropharyngeal Dysphagia (OD) is diagnosed by videofluoroscopy and
faringolaringoscopy. OD threatens the efficacy and safety of swallowing, contributing to an
increased risk of aspiration and pneumonia. There are different interventions aimed to change
and improve the physiology of swallowing; however, OD can be an important predictor of the
progression of malnutrition in different types of patients. Malnutrition is defined as an
acute or chronic disease whereby an energy imbalance, lack of energy, protein or other
nutrients causes measurable and adverse effects on body composition, functional and clinical
outcomes. In addition, it leads to a decrease in the quality of life.
Objective: To establish a strategy of nutritional treatment and swallowing rehabilitation in
patients with dysphagia.
Hypothesis: An adequate nutritional intervention in content and consistency, combined with
swallowing rehabilitation in patients with dysphagia, will improve the nutritional status and
clinical evolution of patients with dysphagia.
Introduction: Dysphagia is a difficulty during the swallowing process (transportation food
from the mouth to the stomach. Oropharyngeal Dysphagia (OD) is diagnosed by videoflouroscopy
and faringolaringoscopy and it is frequently associated with neurodegenerative problems. OD
threatens the efficacy and safety of swallowing, contributing to an increased risk of
aspiration and pneumonia.
Problem statement: There are different interventions aimed to change and improve the
physiology of swallowing; however, OD can be an important predictor of the progression of
malnutrition in different types of patients. Malnutrition is defined as an acute or chronic
disease whereby an energy imbalance, lack of energy, protein or other nutrients causes
measurable and adverse effects on body composition, functional and clinical outcomes. In
addition, it leads to a decrease in the quality of life.
Justification: It is essential to provide adequate nutritional interventions according to the
specifications of the dysphagia in order to improve the nutritional status of these patients,
as well to provide adequate early nutritional treatment when changing from tube to oral
feeding, focusing on dietary factors that can significantly improve nutrition of the patient.
However, there are no studies that evaluate the specific requirements for the nutritional
treatment of these patients. By implementing a diet based on improving the safety and
efficacy of swallowing in patients with OD, specific nutritional recommendations that impact
on the rate of malnutrition and mortality of the different pathologies that present this
condition could be established.
Objective: To establish a strategy of nutritional treatment and swallowing rehabilitation in
patients with dysphagia.
Hypothesis: An adequate nutritional intervention in content and consistency, combined with
swallowing rehabilitation in patients with dysphagia, will improve the nutritional status and
clinical evolution of patients with dysphagia.
Methodology: This is a prospective randomized controlled clinical trial, in which OD patients
will be recruited to participate. The participants will be receiving swallowing
rehabilitation by a specialist phoniatrician. They will be randomise assigned to a special
nutritional treatment during 12 weeks. Swallowing rehabilitation, laboratory analyses,
anthropometric measurements and consume and quality of life questionaries will be carried
out.
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