SOLUTIONS FOR DYSPHAGIA
for the health and social health sector
IO SANO promotes and supports scientific evaluation activities and observational studies aimed at analyzing the impact of controlled-consistency nutritional models in the management of patients with dysphagia.
Studies conducted in collaboration with healthcare facilities and assistance organizations have explored various clinical-nutritional indicators and meal management parameters, comparing traditional approaches and structured texture-modified feeding systems.
The available results document improvement trends and indicators of clinical and nutritional interest, contributing to the understanding of the role of consistency standardization, rheometric safety, and nutritional adequacy in the management of dysphagic patients.
The evidence produced fits into the context of applied research and healthcare safety, with the aim of promoting increasingly safe, reproducible and documentable management models .
As has previously occurred for other studies, based on the consensus and interest of the participating institutions, each study may be presented in various prestigious scientific fields , through the network of scientific relations of the various members of the scientific board of Nutrire con Cura.
Conducted by the Institute of Food Sciences and Nutrition of the Catholic University of the Sacred Heart of Piacenza , it compared the RistoSano and a traditional blended meal solution, taking anthropometric and blood measurements of a significant number of residents present at a nursing home, fed with the two different solutions, identical in menu and quantity.
The collected data were analyzed using the Student t-test (PROC GLM of SAS 9.2 statistical software). The statistical evaluation revealed that RistoSano solution improved the nutritional status of elderly subjects with dysphagy, expressed as both BMI and body weight.
The study was conducted on groups of dysphagic patients at a large residential facility for the disabled, was conducted from May to August 2018 and approved by the Ethics Committee of the Liguria Region .
It was coordinated by a scientific committee chaired and coordinated by Prof. Samir Giuseppe Sukkar, head of clinical nutrition at the Policlinico San Martino in Genoa, and the data were processed by Zeta Research, a Contract Research Organization (CRO) self-certified by the Italian Medicines Agency for data management and statistical analysis for interventional pharmacological clinical trials (Ministerial Decree 15 November 2011), coordinated by Prof. Dario Gregori, full professor of Biostatistics at the University of Padua.
Other studies have already been approved by the Liguria Region Ethics Committee and will be initiated at other facilities with a significant presence of dysphagic patients. The study was presented at major international biostatistics and nutrition conferences, including the 2019 American Society of Nutrition Congress, and was published in the scientific journal Current Developments in Nutrition , the official journal of the American Society for Nutrition, under the title "Levels of Consumption, Satisfaction, and Symptoms Relating to Two Types of Meals with Modified Texture in Dysphagic Subjects." At the end of the observation period, a significant increase in blood urea nitrogen, albumin and prealbumin, lymphocyte count, and percent hydration observed in the OI group fed the RistoSano .
Send us a message using the form; you'll receive links to our catalogs so you can learn more about our service. We're available to provide the Health Management, Dietetics, and Speech Therapy departments with all the information they need to evaluate the implementation of the protocol in your facility.
By filling out the form you can already request a consultation with an Io Sano Specialist for an appointment at your office or remotely.
