Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

@inproceedings{Cichero2016DevelopmentOI,
  title={Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework},
  author={Julie A. Y. Cichero and Peter Lam and Catriona M. Steele and Ben Hanson and Jianshe Chen and Roberto Oliveira Dantas and Janice Duivestein and Jun Kayashita and Caroline Lecko and Joseph P. Murray and Mershen Pillay and Luis F. Riquelme and Soenke Stanschus},
  booktitle={Dysphagia},
  year={2016}
}
Dysphagia is estimated to affect ~8% of the world’s population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi… CONTINUE READING
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