[Positioning of the Dysphagia Worker Group in Laryngectomy ‒ Implementation of the International Dysphagia Diet Standardisation Initiative (IDDSI), a strategy for the benefit of people with swallowing disorders. Toward safe and effective nutrition and qual].

内容摘要

Dysphagia is a prevalent disorder that compromises the safety and efficiency of swallowing, increasing the risk of complications such as aspiration, malnutrition, and dehydration. Swallowing is a complex process involving both motor and sensory mechanisms, with sensory input playing a crucial role in bolus perception and control. In this context, modifying food texture and liquid viscosity has become a key strategy to promote safe oral intake. In addition, the experience of eating is related to the sensory perception of food, including characteristics such as taste, aroma, texture, and temperature, which influence the acceptance, enjoyment, and effectiveness of the eating process. Historically, the lack of standardized terminology has hindered clinical practice and communication among professionals, the International Dysphagia Diet Standardisation Initiative (IDDSI) framework was developed to address this gap, providing an internationally standardized system with defined levels to classify food textures and liquid consistencies. The framework includes simple, practical testing methods suitable for clinical use. Implementation of IDDSI has been associated with improved consistency in dietary adaptations and enhanced interdisciplinary communication, however, its effectiveness relies on adequate professional training, teamwork, and institutional support. IDDSI is a support tool that does not replace screenign, clinical assessment or individualized management of patients with dysphagia.