Akio Shimizu1,2,3, Ichiro Fujishima4, Keisuke Maeda5,6,7, Kenta Murotani8, Tomohisa Ohno9, Akiko Nomoto9, Shinsuke Nagami10, Ayano Nagano2,11, Keisuke Sato12, Junko Ueshima2,13, Tatsuro Inoue3,14, Midori Shimizu15, Yuria Ishida2,16, Jun Kayashita17, Masaki Suenaga12, Naoharu Mori2. 1. Department of Nutrition, Hamamatsu City Rehabilitation Hospital, Wago-kita, Hamamatsu, Japan. 2. Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Yazakokarimata, Nagakute, Japan. 3. Department of Geriatric Medicine, National Center for Geriatrics and Gerontology, Morioka, Obu, Japan. 4. Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, Wago-kita, Hamamatsu, Japan. 5. Department of Palliative and Supportive Medicine, Graduate School of Medicine, Aichi Medical University, Yazakokarimata, Nagakute, Japan. kskmaeda1701@gmail.com. 6. Department of Geriatric Medicine, National Center for Geriatrics and Gerontology, Morioka, Obu, Japan. kskmaeda1701@gmail.com. 7. Okinawa Chuzan Clinical Research Center, Chuzan Hospital, Matsumoto, Okinawa, Japan. kskmaeda1701@gmail.com. 8. Biostatistics Center, Kurume University, Asahimachi, Kurume, Japan. 9. Department of Dentistry, Hamamatsu City Rehabilitation Hospital, Wago-kita, Hamamatsu, Japan. 10. Department of Speech Language Pathology and Audiology, Faculty of Rehabilitation, Kawasaki University of Medical Welfare, Matsushima, Kurashiki, Japan. 11. Department of Nursing Care, Nishinomiya Kyoritsu Neurosurgical Hospital, Imazuyamanaka, Nishinomiya, Japan. 12. Okinawa Chuzan Clinical Research Center, Chuzan Hospital, Matsumoto, Okinawa, Japan. 13. Department of Clinical Nutrition and Food Service, NTT Medical Center Tokyo, Higashi-Gotanda, Tokyo, Japan. 14. Department of Physical Therapy, Niigata University of Health and Welfare, Shimami-cho, Niigata, Japan. 15. Department of Nutrition, Hamamatsu University Hospital, Handayama, Hamamatsu, Japan. 16. Department of Nutrition, Aichi Medical University, Yazakokarimata, Nagakute, Japan. 17. Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima, Ujina-higashi, Hiroshima, Japan.
Abstract
BACKGROUND/ OBJECTIVES: Texture-modified diets (TMDs) may affect nutritional status and sarcopenia in patients after stroke. This study aimed to investigate the association of food texture levels consumed by patients after stroke with the prevalence of malnutrition and sarcopenia. SUBJECTS/ METHODS: This was a two-center cross-sectional study. A total of 443 patients aged ≥65 years undergoing post-stroke rehabilitation and with oral intake in rehabilitation wards in Shizuoka prefecture and Okinawa prefecture, Japan, were included in the analysis. Food textures were categorized according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Malnutrition was diagnosed according to the Global Leadership Initiative on Malnutrition and sarcopenia was assess by the European Working Group on Sarcopenia in Older People 2 criteria. The Cochran-Armitage trend test was used to examine the prevalence of malnutrition and sarcopenia by consumption of lower food texture levels. RESULTS: Malnutrition and sarcopenia were diagnosed in 245 (55.3%) and 275 (62.1%) participants, respectively. Consumption of lower food texture levels was associated with a higher prevalence of malnutrition and severe malnutrition (P < 0.001 for both). In addition, consumption of lower food texture levels was associated with a higher prevalence of probable sarcopenia and sarcopenia (P < 0.001 for both). On multivariate analysis, significant associations were observed between IDDSI levels 5 (P < 0.001) and 4 (P = 0.009) and malnutrition, and between IDDSI levels 6 (P = 0.015), 5 (P = 0.033), and 4 (P = 0.015) and sarcopenia. CONCLUSIONS: In patients with stroke, consumption of lower food texture levels categorized by the IDDSI framework was associated with a higher prevalence of malnutrition and sarcopenia.
BACKGROUND/ OBJECTIVES: Texture-modified diets (TMDs) may affect nutritional status and sarcopenia in patients after stroke. This study aimed to investigate the association of food texture levels consumed by patients after stroke with the prevalence of malnutrition and sarcopenia. SUBJECTS/ METHODS: This was a two-center cross-sectional study. A total of 443 patients aged ≥65 years undergoing post-stroke rehabilitation and with oral intake in rehabilitation wards in Shizuoka prefecture and Okinawa prefecture, Japan, were included in the analysis. Food textures were categorized according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Malnutrition was diagnosed according to the Global Leadership Initiative on Malnutrition and sarcopenia was assess by the European Working Group on Sarcopenia in Older People 2 criteria. The Cochran-Armitage trend test was used to examine the prevalence of malnutrition and sarcopenia by consumption of lower food texture levels. RESULTS: Malnutrition and sarcopenia were diagnosed in 245 (55.3%) and 275 (62.1%) participants, respectively. Consumption of lower food texture levels was associated with a higher prevalence of malnutrition and severe malnutrition (P < 0.001 for both). In addition, consumption of lower food texture levels was associated with a higher prevalence of probable sarcopenia and sarcopenia (P < 0.001 for both). On multivariate analysis, significant associations were observed between IDDSI levels 5 (P < 0.001) and 4 (P = 0.009) and malnutrition, and between IDDSI levels 6 (P = 0.015), 5 (P = 0.033), and 4 (P = 0.015) and sarcopenia. CONCLUSIONS: In patients with stroke, consumption of lower food texture levels categorized by the IDDSI framework was associated with a higher prevalence of malnutrition and sarcopenia.
Authors: Mateu Serra-Prat; Mercè Palomera; Carlos Gomez; David Sar-Shalom; Adoración Saiz; Jorge G Montoya; Mario Navajas; Elisabet Palomera; Pere Clavé Journal: Age Ageing Date: 2012-02-05 Impact factor: 10.668
Authors: Akio Shimizu; Keisuke Maeda; Yuichi Koyanagi; Jun Kayashita; Ichiro Fujishima; Naoharu Mori Journal: J Am Med Dir Assoc Date: 2019-08-26 Impact factor: 4.669
Authors: Jochen Springer; Susanne Schust; Katrin Peske; Anika Tschirner; Andre Rex; Odilo Engel; Nadja Scherbakov; Andreas Meisel; Stephan von Haehling; Michael Boschmann; Stefan D Anker; Ulrich Dirnagl; Wolfram Doehner Journal: Stroke Date: 2014-10-28 Impact factor: 7.914
Authors: Carolee J Winstein; Joel Stein; Ross Arena; Barbara Bates; Leora R Cherney; Steven C Cramer; Frank Deruyter; Janice J Eng; Beth Fisher; Richard L Harvey; Catherine E Lang; Marilyn MacKay-Lyons; Kenneth J Ottenbacher; Sue Pugh; Mathew J Reeves; Lorie G Richards; William Stiers; Richard D Zorowitz Journal: Stroke Date: 2016-05-04 Impact factor: 7.914
Authors: Alfonso J Cruz-Jentoft; Gülistan Bahat; Jürgen Bauer; Yves Boirie; Olivier Bruyère; Tommy Cederholm; Cyrus Cooper; Francesco Landi; Yves Rolland; Avan Aihie Sayer; Stéphane M Schneider; Cornel C Sieber; Eva Topinkova; Maurits Vandewoude; Marjolein Visser; Mauro Zamboni Journal: Age Ageing Date: 2019-01-01 Impact factor: 10.668