Dysphagia can vary in its presentation, being intermittent or persistent, mild or severe, and potentially worsening over time. Common experiences for individuals with dysphagia include difficulty in initiating the passage of food or liquids during swallowing, as well as occurrences of gagging, choking, or coughing reflexes during the swallowing process.
Dry mouth can exacerbate dysphagia as it reduces the presence of saliva needed to facilitate the movement of food from the mouth to the oesophagus. This condition can result from medications or other underlying health issues.
Benign strictures typically develop gradually, spanning from months to years, and are often linked with minimal weight loss. Conversely, malignant oesophageal strictures typically prompt a swiftly advancing dysphagia within weeks to months, accompanied by significant weight loss.
Individuals experiencing dysphagia require supervised eating or drinking sessions. Assistance should be provided if necessary to help them consume food, conserving their energy and ensuring they receive essential nutrients. It’s important to administer oral care both before and after meals, as well as to clean and insert dentures prior to each eating occasion.
Indeed, individuals aged over 65 face a sevenfold higher risk of choking on food compared to children aged 1–4 years. Texture-modified foods are clinically administered to mitigate this risk and address dysphagia. However, while these modified textures enhance swallowing safety, they also substantially limit food options.
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