The influence of temperature variation on the levels of the International Dysphagia Diet Standardization Initiative.
Tainá Cristina do Espírito Santo, Adriana Ponsoni, Cinthia Madeira de Souza and 1 others
PMID 39292109WHAT IT FOUND
Hospital food tested before serving may not match what patients receive.
Porridge became thicker than its assigned IDDSI level after one hour. Different cooks produced different textures for porridge and smoothies. Check consistency at the bedside, not just at preparation.
Key findings
01Porridge changed from IDDSI level 3 to level 4 after one hour.
02Different cooks produced different textures for porridge and smoothies.
03Temperature changed significantly for all tested foods after one hour.
STILL TO COME
How it was doneWhat they foundWhat it means for SLPs
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What it does not show
The study did not test foods kept in thermal storage, which is common in many hospitals. Commercially thickened foods were not evaluated. The study did not test actual patients, so the clinical impact on swallowing safety was not measured directly.
Declared interests
Funded by CNPq - PIBIC. The authors declared no conflicts of interest.
The easy way to misread this
Do not assume that foods other than porridge are stable at the bedside. While only porridge changed IDDSI level in this study, temperature dropped significantly for all foods, and the lack of change in others may depend on specific ingredients or preparation methods not tested here.