Dysphagia Risk and Its Association with Nutritional Status in Multiple Sclerosis: A Preliminary Study

Area of Science:

• Neurology
• Nutrition Science
• Clinical Research

Background:

• Multiple sclerosis (MS) is a chronic neurodegenerative disease often leading to dysphagia, nutritional deficits, and altered body composition.
• Understanding these interconnected factors is vital for improving patient care and outcomes.

Purpose of the Study:

• To describe anthropometric and body composition profiles in MS patients.
• To assess dysphagia risk, dietary intake, and habits over six months.
• To explore the interactions between these parameters in individuals with MS.

Main Methods:

• A descriptive, analytical, longitudinal study involving 30 patients with MS.
• Evaluated anthropometry, body composition, dysphagia risk, and dietary intake at baseline and after six months.
• Utilized statistical analysis to explore relationships between variables.

Main Results:

• High prevalence of overweight/obesity (BMI > 25 kg/m²).
• Significant dysphagia risk, particularly with liquids (63.3%–76.7%).
• Inadequate intake of energy, fiber, potassium, and magnesium; low adherence to fruit, cereal, legume, fish, and lean meat recommendations.

Conclusions:

• Dysphagia, diet, and body composition are interconnected in MS.
• Systematic nutritional assessment and dysphagia screening are essential for comprehensive MS management.
• Integrating these assessments can improve swallowing function and nutritional status in MS patients.