NYMC Faculty Publications
DOI
10.1007/s00455-016-9758-y
Journal Title
Dysphagia
First Page
293
Last Page
314
Document Type
Article
Publication Date
4-1-2017
Department
Speech-Language Pathology
Abstract
Dysphagia is estimated to affect ~8% of the world's population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3-4 levels of food texture (54 different names) and >/=3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0-7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world.
Recommended Citation
Cichero, J., Lam, P., Steele, C., Hanson, B., Chen, J., Dantas, R., Duivestein, J., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., & Stanschus, S. (2017). Development of International Terminology and Definitions for Texture-modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32 (2), 293-314. https://doi.org/10.1007/s00455-016-9758-y
Publisher's Statement
Originally published in Dysphagia, 32 (2), 293-314.https://doi.org/10.1007/s00455-016-9758-y
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
