Texture-Modified Diets, Nutritional Status and Mealtime Satisfaction: A Systematic Review

Area of Science:

• Nutrition Science
• Dietetics
• Gerontology

Background:

• Dysphagia is linked to malnutrition, but the nutritional status and mealtime satisfaction of individuals on texture-modified diets (TMDs) are not well understood.
• Texture-modified diets are often necessary for individuals with dysphagia, impacting their overall health and quality of life.

Purpose of the Study:

• To systematically review and critically appraise the nutritional status and mealtime satisfaction of adults consuming TMDs.
• To identify gaps in current research and suggest future directions for improving outcomes in this population.

Main Methods:

• A systematic database search was conducted using PICO criteria across multiple databases (Cochrane, MEDLINE, CINAHL, EMBASE, Scopus).
• Eligible studies were grouped by outcome measurement, focusing on nutritional status, mealtime satisfaction, and costs.
• 26 studies met the inclusion criteria for the review.

Main Results:

• Twenty studies indicated that TMD consumption correlated with weight loss or malnutrition.
• Nine studies assessed mealtime satisfaction, with two reporting poor satisfaction among individuals consuming thickened fluids (TFs).
• Nutrition interventions, such as adjusting texture/consistency and enrichment, positively impacted weight and mealtime satisfaction.

Conclusions:

• Adults consuming TMDs often experience compromised nutritional status and reduced mealtime satisfaction.
• Further research is required to develop effective strategies for enhancing nutritional status and mealtime enjoyment for individuals on TMDs.
• Food services should prioritize texture, consistency, and fortification in menu design for TMD consumers to prevent malnutrition and improve eating experiences.