ArticleThe journal of nutrition, health & aging2018
Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project.
Article in The journal of nutrition, health & aging, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it, 48 citations in OpenAlex.
- "It's No Choking Matter!": The Search for Evidence Relating to Home-Delivered, Texture-Modified Meals - A Systematic Literature Review.Current nutrition reports · 2026Pooled it
- Examining swallowing parameters of the Yale Swallow Protocol in healthy individuals: Establishing Normative Data.European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery · 2025Trial
- What About Foods? The Influence of Food Texture on the Safety, Timing, Kinematics, and Efficiency of Pharyngeal Phase Swallowing in Healthy Adults.Journal of speech, language, and hearing research : JSLHR · 2026Article
- Observational
- A multicentric retrospective pilot study on the clinical, nutritional, economic and organizational impact of an integrated protocol for dysphagia management within nursing homes in Italy.Frontiers in nutrition · 2026Article
- Clinical and Economic Impact in Dysphagia Management: A Preliminary Economic Evaluation for the WeanCare-Dysphameal Approach.Nutrients · 2025Article
- Relationship between oral frailty, health-related quality of life, and survival among long-term care residents.European geriatric medicine · 2023Article
- Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits.Foods (Basel, Switzerland) · 2023Review
- Article
- A Retrospective Analysis of Swallowing Function and Physiology in Patients Living with Dementia.Dysphagia · 2022Article
- Effects of an individualised nutritional intervention to tackle malnutrition in nursing homes: a pre-post study.European geriatric medicine · 2022Article
- Article
- Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study.Healthcare (Basel, Switzerland) · 2021Article
- Article
- Nutritional Assessment in Older Adults : MNA® 25 years of a Screening Tool and a Reference Standard for Care and Research; What Next?The journal of nutrition, health & aging · 2021Article
- Is IDDSI an Evidence-Based Framework? A Relevant Question for the Frail Older Population.Geriatrics (Basel, Switzerland) · 2020Review
- Burden of Premorbid Consumption of Texture Modified Diets in Daily Life on Nutritional Status and Outcomes of Hospitalization.The journal of nutrition, health & aging · 2019Article
Corrections and comments
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Authors and funding
9 authors at 6 institutions in 1 country.
Funding
Abstract
objectiveModified texture food (MTF), especially pureed is associated with a high prevalence of under-nutrition and weight loss among older adults in long term care (LTC); however, this may be confounded by other factors such as dependence in eating. This study examined if the prescription of MTF as compared to regular texture food is associated with malnutrition risk in residents of LTC homes when diverse relevant resident and home-level covariates are considered.
designMaking the Most of Mealtimes (M3) is a cross-sectional multi-site study.
setting32 LTC homes in four Canadian provinces.
participantsRegular (n= 337) and modified texture food consumers (minced n= 139; pureed n= 68). MEASUREMENTS: Malnutrition risk was determined using the Mini Nutritional Assessment short-form (MNA-SF) score. The use of MTFs, and resident and site characteristics were identified from health records, observations, and standardized assessments. Hierarchical linear regression analyses, accounting for clustering, were performed to determine if the prescription of MTFs is associated with malnutrition risk while controlling for important covariates, such as eating assistance.
resultsPrescription of minced food [F(1, 382)=5.01, p=0.03], as well as pureed food [F(1, 279)=4.95, p=0.03], were both significantly associated with malnutrition risk among residents. After adjusting for age and sex, other significant covariates were: use of oral nutritional supplements, eating challenges (e.g., spitting food out of mouth), poor oral health, and cognitive impairment.
conclusionsPrescription of minced or pureed foods was significantly associated with the risk of malnutrition among residents living in LTC facilities while adjusting for other covariates. Further work needs to consider improving the nutrient density and sensory appeal of MTFs and target modifiable covariates.
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