Abstract
We report on a study of the relationships between swallowing adequacy in institutionalized, severely and profoundly retarded subjects and selected nutritional status and nutritional risk factors. Dysphagic persons differed from nondysphagic persons with respect to an index of body mass, need for therapeutic diets, and frequency of selected illnesses and disorders. There were no differences in serum iron and protein levels or intake factors that included food allergy restriction and medications associated with dysphagia. Body mass index was the best predictor of severity of dysphagia in this population.
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Sheppard, J.J., Liou, J., Hochman, R. et al. Nutritional correlates of dysphagia in individuals institutionalized with mental retardation. Dysphagia 3, 85–89 (1988). https://doi.org/10.1007/BF02412425
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DOI: https://doi.org/10.1007/BF02412425