Association between food texture levels consumed and the prevalence of malnutrition and sarcopenia in older patients after stroke.
Akio ShimizuIchiro FujishimaKeisuke MaedaKenta MurotaniTomohisa OhnoAkiko NomotoShinsuke NagamiAyano NaganoKeisuke SatoJunko UeshimaTatsuro InoueMidori ShimizuYuria IshidaJun KayashitaMasaki SuenagaNaoharu MoriPublished in: European journal of clinical nutrition (2022)
In patients with stroke, consumption of lower food texture levels categorized by the IDDSI framework was associated with a higher prevalence of malnutrition and sarcopenia.