publication
23 February 2022
A stroke can be distressing for both the patient and their loved ones. It can result in a range of problems including those related to movement and balance, memory loss or thinking problems, loss or blurring of vision, depression, and swallowing difficulties known as dysphagia, which can lead to malnutrition. Dysphagia, malnutrition and dehydration are nutrition-related issues that can affect many stroke patients. At Danone Nutricia Research we are committed to using our nutritional insights to explore medical nutrition solutions to help those affected.
The impact of stroke & dysphagia
Swallowing difficulties following a stroke are common and can have a significant and negative impact on patient outcomes.
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Working to improve outcomes for stroke patients
A texture-modified diet can reduce mealtime anxiety, enabling patients to more safely consume the nutrients they need.
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Mirian Lansink
Research Program Leader, Stroke & Dysphagia
Danone Nutricia Research
“Meeting your body’s nutritional requirements can be a central part of the recovery process. But when stroke patients have difficulty swallowing, it can really hinder that process. We want to develop solutions that make eating safer and more enjoyable for these patients, and so help their recovery.”
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