Nutritional support for patients with intellectual disability and nutrition/dysphagia disorders in community care

TLDR

Patients with intellectual disability and neurological handicaps who experience swallowing difficulties are at risk of dehydration, undernutrition, recurrent aspiration, and respiratory infections, often due to inadequate fat and carbohydrate intake despite sufficient protein. The study aims to establish a support network linking carers, primary health care teams, and local hospitals to optimally supervise patients with severe nutrition/dysphagia problems. When dietary interventions fail, a percutaneous endoscopic gastrostomy tube may be life‑saving, and optimal supervision requires a support network linking carers, primary health care teams, and local hospitals. Providing easily assimilated energy‑dense fat and sugar foods leads to weight gain in many patients.

Abstract

Abstract Patients with intellectual disability and neurological handicaps associated with swallowing difficulties are vulnerable to dehydration and undernutrition. Some patients are severely undernourished, a condition which is usually associated with recurrent food aspiration and respiratory infections. Underweight patients are usually provided with adequate dietary protein by carers: their low energy intakes reflect inadequate intakes of fat and carbohydrate. Many patients gain weight following the provision of easily assimilated energy‐dense fat‐ and sugar‐containing foods. Where these measures fail, the provision of a percutaneous endoscopic gastrostomy (PEG) tube may be life‐saving. Optimal supervision of patients with severe nutrition/dysphagia problems requires a support network linking carers at home or in community care facilities with the primary health care team and the local district general hospital.