Investigation of the nutritional applications of therapeutic diet for swallowing disorders at different IDDSI levels

This study investigates the nutritional applicability of balanced therapeutic diets for elderly individuals (aged 65 and above) with dysphagia, using the International Dysphagia Diet Standardization Initiative (IDDSI) and the 2022 Chinese Dietary Guidelines as dual frameworks. Ingredient data were collected from "Meishichina", a Chinese culinary database, and processed into dishes complying with IDDSI levels 1-7. Nutritional values were calculated using West China Hospital Nutrition Software, and statistical analyses, including ANOVA and Spearman correlation, were conducted to compare nutrients across IDDSI levels. Results showed significant variation in protein, fat, and carbohydrate content among food categories and IDDSI levels (<i>p</i>≤0.05), with meats and eggs contributing mainly to protein and fat, while fruits and grains contributed carbohydrates. Spearman analysis revealed positive correlations between IDDSI levels and energy, protein, and fat intake (<i>p</i>≤0.05). Only IDDSI level 7 met the elderly-specific target of 1,000 ‍kcal and 60 ‍g protein per meal. To address the nutritional gaps in other levels, supplementation with "Yi Quan Su" enteral nutrition powder was calculated based on the deficits. These findings highlight the nutritional limitations of texture-modified diets at lower IDDSI levels and emphasize the importance of targeted supplementation to meet the needs of older adults with dysphagia.