{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T08:40:12Z","timestamp":1792312812197,"version":"4.4.0"},"reference-count":26,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T00:00:00Z","timestamp":1792281600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T00:00:00Z","timestamp":1792281600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["aspenjournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nut in Clin Prac"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>This study aimed to evaluate the association between IDDSI\u2010based versus traditional R1\u20132\u20133 texture modifications and nutritional outcomes in patients undergoing neurological rehabilitation who required dietary modification after videofluoroscopic swallowing study (VFSS).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Materials and Methods<\/jats:title>\n                    <jats:p>Patients hospitalized for neurological rehabilitation who underwent VFSS between February and December 2023 were retrospectively analyzed. Patients received either the traditional R1\u20132\u20133 diet system or IDDSI\u2010based modification, according to the hospitalization period. In both groups, individualized energy and protein requirements were determined by a clinical dietitian. Body mass index (BMI), NRS\u20102002 scores, hematological parameters, and biochemical parameters were recorded at admission and discharge. Intra\u2010 and intergroup comparisons and correlation analyses were performed.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      A total of 288 patients were included (mean age, 60.59\u2009\u00b1\u200919.26 years; 44.8% female). Pre\u2010discharge BMI was higher in the IDDSI group (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.046), while the proportions of patients with low protein and albumin levels were lower (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.038 and\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.024, respectively). Serum 25\u2010hydroxyvitamin D levels were also higher (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.019). Improvements in BMI, NRS\u20102002 scores, nutritional risk, hemoglobin, total lymphocyte count, and vitamin D levels were greater in the IDDSI group (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.006\u20130.045). IDDSI\u2010based modification was negatively associated with underweight BMI, nutritional risk, low protein, and low albumin levels (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u20090.05).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Within dietitian\u2010supervised nutritional care, IDDSI\u2010based texture modification was associated with more favorable nutrition\u2010related outcomes than the traditional R1\u20132\u20133 system. Given the retrospective, nonrandomized design, these findings should not be interpreted as evidence of causality.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/ncp.70196","type":"journal-article","created":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T07:54:55Z","timestamp":1792310095000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The effect of dietitian\u2010controlled IDDSI\u2010based diet modification on nutritional outcomes in patients undergoing neurological rehabilitation: A retrospective study"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8666-1034","authenticated-orcid":false,"given":"Fatma","family":"Ball\u0131 Uz","sequence":"first","affiliation":[{"name":"Department of Physical Medicine and Rehabilitation, University of Health Sciences Etlik Physical Medicine and Rehabilitation City Hospital Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ebru","family":"Umay","sequence":"additional","affiliation":[{"name":"Department of Physical Medicine and Rehabilitation, University of Health Sciences Etlik Physical Medicine and Rehabilitation City Hospital Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6333-8779","authenticated-orcid":false,"given":"Zeynep","family":"Ayk\u0131n Y\u0131\u011fman","sequence":"additional","affiliation":[{"name":"Department of Physical Medicine and Rehabilitation, University of Health Sciences Etlik Physical Medicine and Rehabilitation City Hospital Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeynep K\u0131ra\u00e7","family":"\u00dcnal","sequence":"additional","affiliation":[{"name":"Department of Physical Medicine and Rehabilitation, University of Health Sciences Etlik Physical Medicine and Rehabilitation City Hospital Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u015e\u00fckr\u00fc Arman","family":"Aksoy","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, University of Health Sciences Etlik Physical Medicine and Rehabilitation City Hospital Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,18]]},"reference":[{"issue":"4","key":"e_1_2_9_2_1","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.pmr.2008.06.001","article-title":"Anatomy and physiology of feeding and swallowing: normal and abnormal","volume":"19","author":"Matsuo K","year":"2008","journal-title":"Phys Med Rehabil Clin N Am"},{"issue":"1","key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1007\/s00455-014-9578-x","article-title":"The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review","volume":"30","author":"Steele CM","year":"2015","journal-title":"Dysphagia"},{"issue":"1","key":"e_1_2_9_4_1","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1590\/s0004-2803.201800000-45","article-title":"Neural control of swallowing","volume":"55","author":"Costa MMB","year":"2018","journal-title":"Arq Gastroenterol"},{"key":"e_1_2_9_5_1","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1159\/000333423","article-title":"Dysphagia\u2014Pathophysiology, diagnosis and treatment","volume":"30","author":"Cecconi E","year":"2012","journal-title":"Front Neurol Neurosci"},{"key":"e_1_2_9_6_1","doi-asserted-by":"crossref","unstructured":"GhelichiL AghazA AlidadA HemmatiE JadidiHIranian Journal of Neurology \u00a9 2018 Prevalence of Dysphagia in Multiple Sclerosis and Its Related Factors: Systematic Review and Meta\u2010Analysis. 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