Propuesta de abordaje nutricional y dietoterapéutico basado en evidencia para el manejo integral de un paciente adulto mayor con enfermedad de Parkinson y disfagia orofaríngea: análisis retrospectivo de un caso clínico.

Abstract

Parkinson’s disease is a neurodegenerative disorder that causes motor and non-motor symptoms and affects the nutritional status of older adults, as they experience complications that interfere with proper food intake and nutrient absorption. These complications include dysphagia, hyporexia, weight loss, and sarcopenia—factors that increase the risk of malnutrition and functional decline in older adults. This nutritional proposal identifies various intervention strategies for an older adult with Parkinson’s disease, protein-calorie malnutrition, sarcopenia, and oropharyngeal dysphagia. Anthropometric, biochemical, clinical, dietary, and functional assessments were performed on the patient to determine nutritional status using screening tools such as the Mini Nutritional Assessment (MNA) and the GLIM criteria, while the dietary assessment included a 24-Hour Recall and Food Frequency Questionnaire, along with the Eating Assessment Tool (EAT-10) and the Gugging Swallowing Screen (GUSS) to evaluate dysphagia in the patient. This revealed a significant deterioration in the nutritional status of the patient with Parkinson’s disease. The nutritional plan took into account several key factors for improving the patient’s nutritional status, including the assessment of energy and protein requirements, modification of food texture according to the patient’s tolerance within the IDDSI framework, and the addition of high-calorie, high-protein oral nutritional supplements.