The term dysphagia refers to the difficulty in swallowing solid, semi-liquid or liquid foods. This is a major care problem as it makes an autonomous, satisfactory and safe diet problematic. The greatest risks of dysphagia are in fact linked to malnutrition and dehydration as well as to respiratory problems due to the aspiration of food or liquids in the respiratory tract with consequent pneumonia sometimes dangerous for survival.
It is estimated that swallowing disorders affect about 8% of the world population with a percentage that rises to 15% in the elderly; however these values become impressive if related to some pathologies (40-70% in those affected by cerebral stroke, 60-80% in those affected by neurodegenerative diseases such as Alzheimer’s).
Enter your email and password for read the article for free full.
Registration on the L’Eco di Bergamo website it’s totally free, allows you to access new features and allows us to provide more and more information punctual and attentive to the territory.