Efeitos do congelamento na textura de dietas salgadas para disfagia: um estudo baseado nas diretrizes IDDSI

Abstract

Population aging has increased the prevalence of dysphagia, a condition that impairs swallowing and can lead to malnutrition, dehydration, and an increased risk of aspiration pneumonia. Modifying the consistency of foods and beverages is an essential strategy to ensure the nutritional safety of these patients. This study aimed to evaluate the consistency of different food preparations intended for this population, considering the standardization according to IDDSI (International Dysphagia Diet Standardisation Initiative) and the effects of freezing on the texture and nutritional composition of modified dysphagia diets. Six savory preparations were developed using ingredients with natural thickening properties and analyzed at different levels of thickness before and after three days of frozen storage, using standardized IDDSI flow tests. The results revealed discrepancies between the classification of the conventional NDD (National Dysphagia Diet) system and IDDSI, highlighting the need for more objective criteria for consistency nomenclature in dietary prescriptions. It was observed that meal freezing impacted the texture of the preparations, leading to phenomena such as starch retrogradation and phase separation. However, post-thaw homogenization proved effective in restoring the original consistency. Nutritional analysis indicated that the preparations provided significant amounts of essential micronutrients such as iron, calcium, and vitamin C, with some samples meeting up to 30% of the RDA in a single 100g serving. Furthermore, the careful selection of ingredients and preparation techniques positively influenced the textural stability and nutritional value of the diets, with an emphasis on the use of natural sources of soluble fibers and proteins. These findings underscore the importance of standardizing methods to ensure the safety and acceptability of food for dysphagic patients. Additionally, this study provides valuable insights for nutritionists and healthcare professionals in developing more effective dietary management strategies for dysphagia across different care settings, whether clinical or home-based.