Ascrizzi Giorgio Innocenzo, Martini Daniela, Piazza Laura
Department of Environmental Science and Policy (ESP), Università degli Studi di Milano, Milan, Italy.
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy.
Front Nutr. 2024 Jul 3;11:1425878. doi: 10.3389/fnut.2024.1425878. eCollection 2024.
Dysphagia is a condition characterized by swallowing difficulties that affects an estimated 8% of the population. Management of dysphagia often requires the use of specially formulated food products that are easier to swallow, while still meeting the nutritional needs of the patient. Despite the growing market for dysphagia-oriented products, there is a compelling need for comprehensive evaluations of their nutritional quality to ensure that they adequately support the health and well-being of this vulnerable population. The aims of this study were: (i) to investigate the nutritional composition of different dysphagia products currently sold in Italy, from several leading healthcare companies, by collecting the nutritional information on their packaging; (ii) to compare their energy, nutrient and salt content per 100 g and serving.
A total of 70 items, available in the Italian online market were included in the analysis.
The data showed a wide difference among the six categories of dysphagia-oriented products. Salt content was found to be very high, with medium (>0.3 g/100 g but <1 g/100 g) and high (≥1 g/100 g) content found in 17 and 51% of products, respectively. Overall, the results show high variability in nutritional composition among dysphagia-oriented products currently on the market.
The high presence of salt in more than half of the products raises a critical issue, as it is not in accordance with WHO guidelines and especially with the clinical situation of the dysphagia patient. This research seeks to provide valuable insights into the adequacy of these products in meeting the dietary requirements of individuals with dysphagia, thereby guiding toward more informed and suitable food choices.
吞咽困难是一种以吞咽困难为特征的病症，估计影响8%的人口。吞咽困难的管理通常需要使用特别配制的、更易于吞咽的食品，同时仍要满足患者的营养需求。尽管面向吞咽困难患者的产品市场不断增长，但迫切需要对其营养质量进行全面评估，以确保它们能充分支持这一弱势群体的健康和福祉。本研究的目的是：（i）通过收集意大利几家领先医疗保健公司目前在意大利销售的不同吞咽困难产品包装上的营养信息，调查其营养成分；（ii）比较每100克及每份产品的能量、营养素和盐含量。
分析纳入了意大利在线市场上可得的总共70种产品。
数据显示，六类面向吞咽困难患者的产品之间存在很大差异。发现盐含量非常高，分别有17%和51%的产品盐含量为中等（>0.3克/100克但<1克/100克）和高（≥1克/100克）。总体而言，结果表明目前市场上面向吞咽困难患者的产品营养成分差异很大。
超过一半的产品盐含量高，这引发了一个关键问题，因为这不符合世界卫生组织的指导方针，尤其是不符合吞咽困难患者的临床情况。本研究旨在为这些产品在满足吞咽困难患者饮食需求方面的充足性提供有价值的见解，从而指导做出更明智和合适的食物选择。
