What is it about?
People with dysphagia (swallowing impairment) frequently require thickened liquids or modified food textures in order to swallow safely. It is critical that the people who prepare food and drink for people with dysphagia know how thick to make a drink, or how to modify a food appropriately. The International Dysphagia Diet Standardisation Initiative Framework provides common labels, descriptors and measurement methods to empower people to prepare food and drink to the correct consistency. This paper describes the process that was used to develop these new global standards.
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Why is it important?
Historically there have been guidelines regarding the labels and definitions of thickened liquids and texture modified foods in several countries around the world. However, the labels have differed across countries, and there has been no consensus regarding the measurements that should be used to confirm the thickness of a drink or the texture of a food prepared for a person with swallowing difficulties. These problems are solved in the IDDSI Framework. This new standard will empower clinicians, researchers, caregivers and food service professionals to speak a common language, ensure better quality in food and drink consistency, enable auditing, promote safety and facilitate research that will advance our understanding of the benefits of texture modification.
Perspectives
I am enormously proud to have been part of the International Dysphagia Diet Standardisation Initiative (www.iddsi.org). This task force of 12 passionate clinicians and scientists came together to solve a common problem - and despite the challenges of collaborating across multiple time zones, we worked collaboratively to achieve the vision of a new, global framework! The IDDSI Framework is a paradigm-shifting solution to a global problem. We are excited to see enthusiastic response and uptake from clinicians, food service professionals, industry partners, professional associations and safety agencies around the world.
Professor Catriona M Steele
Toronto Rehabilitation Institute - University Health Network
Read the Original
This page is a summary of: Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework, Dysphagia, December 2016, Springer Science + Business Media,
DOI: 10.1007/s00455-016-9758-y.
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