Nutritional therapy of post-stroke dysphagia patients, with special reference to the role of dietitians in multidisciplinary teams: A Hungarian study

AbstractBackgroundIn the European Union, it is estimated that the number of stroke patients will increase by 27% between 2017 and 2047, due to an ageing population and improved survival rates. The most common complications of acute stroke are malnutrition, aspiration and subsequent aspiration pneumonia, which is often fatal.PurposeThe aim of this study was to assess dietitians' knowledge of the concept of dysphagia, its detection, and risk factors and nutritional options for post-stroke patients diagnosed with dysphagia.Materials/MethodsAn online questionnaire was developed for dietitians working in healthcare institutions. The inclusion criteria were working in a healthcare institution, dealing with people affected by the investigated condition in their daily work, and/or working with elderly people. The exclusion criterion was failure to meet any of the inclusion criteria. The questionnaire was available for completion between 9 September and 11 November 2020. Out of the total of 83 respondents, 19 did not meet the inclusion criteria. The questionnaire contained 12 questions aimed at assessing the knowledge, attitudes, and needs of dietitians working in Hungarian healthcare institutions, mainly with stroke patients, with respect to dysphagia, its complications, and diet. The questionnaire was distributed by the National Association of Hungarian Dietitians (MDOSZ) to its members for completion. Knowledge of dysphagia and its complications is crucial for early detection and for the proper rehabilitation of post-stroke patients.ResultThe dietitians who participated in the study identified malnutrition and aspiration pneumonia as the most common complications of dysphagia but lacked a consistent approach, daily protocols, and standard recommendations for the dietary management of stroke patients.ConclusionsDietitians play a prominent role in the multidisciplinary teams caring for dysphagic stroke patients, thus there is a need for educational materials on dysphagia and nutritional therapy to provide them with consistent professional knowledge and practical support based on the latest professional recommendations.