INTRODUCTION:

Dysphagia is present in 30 to 40% community dwelling older adults. In institutionalized older adults, it is even higher, up to 60%. Texture modified diets are the first line of treatment, diminishing the need for chewing and bolus oral preparation.

OBJECTIVES:

To perform a review of the literature on dysphagia, and current scientific evidence about the impact of texture modified diets on the nutritional status of older adults.

METHODOLOGY:

This review was done through the platforms “Pubmed”, “Web of Science (b-on)”, and “Scielo”, with the words “Dysphagia”, “Elderly”, “Texture-modified foods”.

RESULTS:

After analyzing all of the papers found, according to the defined inclusion criteria, 7 papers were included. CONCLUSIONS: After analysis of recent literature, we concluded that texture modified diets, particularly ready-to-use formulations, and thickening fluids, seem to predict better outcomes, ensuring a greater energy and protein intake, and increasing patients’ quality of life.

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