Association between food texture levels consumed and the prevalence of malnutrition and sarcopenia in older patients after stroke
Author:
Funder
MEXT | Japan Society for the Promotion of Science
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.nature.com/articles/s41430-022-01126-1.pdf
Reference43 articles.
1. Collaboration FT. Poor nutritional status on admission predicts poor outcomes after stroke: observational data from the FOOD trial. Stroke. 2003;34:1450–6. https://doi.org/10.1161/01.STR.0000074037.49197.8C. e-pub ahead of print 2003/05/17.
2. Ortega O, Martin A, Clave P. Diagnosis and Management of Oropharyngeal Dysphagia Among Older Persons, State of the Art. J Am Med Dir Assoc. 2017;18:576–82. https://doi.org/10.1016/j.jamda.2017.02.015. e-pub ahead of print 2017/04/17.
3. Beck AM, Kjaersgaard A, Hansen T, Poulsen I. Systematic review and evidence based recommendations on texture modified foods and thickened liquids for adults (above 17 years) with oropharyngeal dysphagia—An updated clinical guideline. Clin Nutr. 2018;37:1980–91. https://doi.org/10.1016/j.clnu.2017.09.002. e-pub ahead of print 2017/09/25.
4. Serra-Prat M, Palomera M, Gomez C, Sar-Shalom D, Saiz A, Montoya JG, et al. Oropharyngeal dysphagia as a risk factor for malnutrition and lower respiratory tract infection in independently living older persons: a population-based prospective study. Age Ageing. 2012;41:376–81. https://doi.org/10.1093/ageing/afs006. e-pub ahead of print 2012/02/09.
5. Winstein CJ, Stein J, Arena R, Bates B, Cherney LR, Cramer SC, et al. Guidelines for Adult Stroke Rehabilitation and Recovery: A Guideline for Healthcare Professionals From the American Heart Association/American Stroke Association. Stroke. 2016;47:e98–e169. https://doi.org/10.1161/STR.0000000000000098. e-pub ahead of print 2016/05/06.
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