Burden of Premorbid Consumption of Texture Modified Diets in Daily Life on Nutritional Status and Outcomes of Hospitalization
OBJECTIVES: Due to the water-rich cooking process required to soften texture modified diets (TMDs), TMDs may have poorer nutrition. The aim of this study was to investigate the associations between daily premorbid TMD consumption and nutritional status at the time of hospitalization, and its burden on hospitalization outcomes.
DESIGN: Retrospective observational study.
SETTING: An academic hospital.
PARTICIPANTS: The cohort comprised 3,594 older adult patients aged ≥65 years admitted to the hospital.
MEASUREMENTS: Patients were interviewed on admission using a premorbid daily consumption meal form to determine whether the patient ate a TMD. Nutritional status was examined using nutritional screening tools (Mini-Nutritional Assessment Short Form [MNA-SF], Malnutrition Universal Screening Tool [MUST], Geriatric Nutritional Risk Index [GNRI]) and the European Society of Clinical Nutrition and Metabolism (ESPEN)-defined criteria of malnutrition at admission. Length of hospital stay (LOS) and in-hospital mortality were considered outcomes of hospitalization. Multivariate analyses were performed to detect associations between premorbid TMD consumption and nutritional status and outcomes.
RESULTS: The mean age of the subjects was 75.9±7.0 years, including 58% males. Overall, 110 (3.1%) patients consuming a premorbid TMD were identified. They were older (p<0.001), had poor nutritional status (lower MNA-SF score [p<0.001] and GNRI value [p<0.001], higher MUST score [p<0.001], and more prevalent ESPEN-defined malnutrition [61.8% vs. 14.0%, p<0.001] than did patients without a TMD. The mortality rate and LOS of patients with TMD was higher (7.3% vs. 2.9%, p=0.017) and longer (19 days vs. 8 days, p<0.001) than those without TMD. Multivariate analyses showed that TMD consumption was independently associated with poor nutritional status and prolonged LOS after adjusting confounders.
CONCLUSION: Daily consumption of a TMD during the premorbid period affects nutritional status at the time of hospitalization and outcomes. Further studies are necessary to investigate whether nutritional intervention can improve outcomes for people on a TMD.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2019 |
|---|---|
| Erschienen: |
2019 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:23 |
|---|---|
| Enthalten in: |
The journal of nutrition, health & aging - 23(2019), 10 vom: 01., Seite 973-978 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Maeda, K [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Journal Article |
|---|
| Anmerkungen: |
Date Completed 23.06.2020 Date Revised 17.03.2024 published: Print Citation Status MEDLINE |
|---|
| doi: |
10.1007/s12603-019-1237-3 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM303838922 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM303838922 | ||
| 003 | DE-627 | ||
| 005 | 20240317232821.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2019 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s12603-019-1237-3 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1333.xml |
| 035 | |a (DE-627)NLM303838922 | ||
| 035 | |a (NLM)31781727 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Maeda, K |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Burden of Premorbid Consumption of Texture Modified Diets in Daily Life on Nutritional Status and Outcomes of Hospitalization |
| 264 | 1 | |c 2019 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 23.06.2020 | ||
| 500 | |a Date Revised 17.03.2024 | ||
| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a OBJECTIVES: Due to the water-rich cooking process required to soften texture modified diets (TMDs), TMDs may have poorer nutrition. The aim of this study was to investigate the associations between daily premorbid TMD consumption and nutritional status at the time of hospitalization, and its burden on hospitalization outcomes | ||
| 520 | |a DESIGN: Retrospective observational study | ||
| 520 | |a SETTING: An academic hospital | ||
| 520 | |a PARTICIPANTS: The cohort comprised 3,594 older adult patients aged ≥65 years admitted to the hospital | ||
| 520 | |a MEASUREMENTS: Patients were interviewed on admission using a premorbid daily consumption meal form to determine whether the patient ate a TMD. Nutritional status was examined using nutritional screening tools (Mini-Nutritional Assessment Short Form [MNA-SF], Malnutrition Universal Screening Tool [MUST], Geriatric Nutritional Risk Index [GNRI]) and the European Society of Clinical Nutrition and Metabolism (ESPEN)-defined criteria of malnutrition at admission. Length of hospital stay (LOS) and in-hospital mortality were considered outcomes of hospitalization. Multivariate analyses were performed to detect associations between premorbid TMD consumption and nutritional status and outcomes | ||
| 520 | |a RESULTS: The mean age of the subjects was 75.9±7.0 years, including 58% males. Overall, 110 (3.1%) patients consuming a premorbid TMD were identified. They were older (p<0.001), had poor nutritional status (lower MNA-SF score [p<0.001] and GNRI value [p<0.001], higher MUST score [p<0.001], and more prevalent ESPEN-defined malnutrition [61.8% vs. 14.0%, p<0.001] than did patients without a TMD. The mortality rate and LOS of patients with TMD was higher (7.3% vs. 2.9%, p=0.017) and longer (19 days vs. 8 days, p<0.001) than those without TMD. Multivariate analyses showed that TMD consumption was independently associated with poor nutritional status and prolonged LOS after adjusting confounders | ||
| 520 | |a CONCLUSION: Daily consumption of a TMD during the premorbid period affects nutritional status at the time of hospitalization and outcomes. Further studies are necessary to investigate whether nutritional intervention can improve outcomes for people on a TMD | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Older adults | |
| 650 | 4 | |a malnutrition | |
| 650 | 4 | |a swallowing difficulty | |
| 650 | 4 | |a texture modified food | |
| 700 | 1 | |a Ishida, Y |e verfasserin |4 aut | |
| 700 | 1 | |a Nonogaki, T |e verfasserin |4 aut | |
| 700 | 1 | |a Shimizu, A |e verfasserin |4 aut | |
| 700 | 1 | |a Yamanaka, Y |e verfasserin |4 aut | |
| 700 | 1 | |a Matsuyama, R |e verfasserin |4 aut | |
| 700 | 1 | |a Kato, R |e verfasserin |4 aut | |
| 700 | 1 | |a Mori, N |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t The journal of nutrition, health & aging |d 1997 |g 23(2019), 10 vom: 01., Seite 973-978 |w (DE-627)NLM107493446 |x 1760-4788 |7 nnns |
| 773 | 1 | 8 | |g volume:23 |g year:2019 |g number:10 |g day:01 |g pages:973-978 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1007/s12603-019-1237-3 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 23 |j 2019 |e 10 |b 01 |h 973-978 | ||