{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T03:32:52Z","timestamp":1791689572366,"version":"4.3.4"},"reference-count":25,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,10,8]],"date-time":"2023-10-08T00:00:00Z","timestamp":1696723200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","award":["22H03311"],"award-info":[{"award-number":["22H03311"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2024,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Consuming texture\u2010modified diets was considered to negatively affect health\u2010related quality of life (HR\u2010QoL). However, the precise relationship between the levels of food texture consumed and HR\u2010QoL remains uncertain. The present study aimed to determine the association between levels of food texture consumed and HR\u2010QoL.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>This cross\u2010sectional study included 122 hospitalised patients aged \u2265 65 years (mean\u2009\u00b1\u2009SD age 78.9\u2009\u00b1\u20097.9 years; 48.4% female) who required postacute rehabilitation. Consumed food texture levels were classified using the International Dysphagia Diet Standardization Initiative (IDDSI) framework 2.0. HR\u2010QoL was evaluated using the five\u2010level EuroQoL five\u2010dimension (EQ\u20105D\u20105L). The association between food texture levels and HR\u2010QoL was analysed using a multivariate linear regression model.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The lower food texture levels consumed were associated with significantly lower EQ\u20105D\u20105L scores. Consumption of pureed (IDDSI Level 4) and liqudised (IDDSI Level 3) diets were associated with lower EQ\u20105D\u20105L scores among older patients undergoing postacute rehabilitation (regression coefficient \u20130.304; 95% confidence interval = \u22120.472 to \u22120.137 and regression coefficient, \u22120.444, 95% confidence interval = \u22120.676 to \u22120.213, respectivly).<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>The findings suggest a link between the consumption of pureed and liquidised diets and lower HR\u2010QoL scores in older hospitalised patients undergoing rehabilitation. To establish a clearer cause\u2010and\u2010effect relationship, future research should encompass multicentre and longitudinal studies, building upon the insights from the present study.<\/jats:p><\/jats:sec>","DOI":"10.1111\/jhn.13250","type":"journal-article","created":{"date-parts":[[2023,10,9]],"date-time":"2023-10-09T13:03:35Z","timestamp":1696856615000},"page":"227-233","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Impact of pureed and liquidised diets on health\u2010related quality of life scores in older patients during postacute rehabilitation: A pilot study"],"prefix":"10.1111","volume":"37","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0244-1953","authenticated-orcid":false,"given":"Akio","family":"Shimizu","sequence":"first","affiliation":[{"name":"Department of Food and Health Science, Faculty of Health and Human Development The University of Nagano Nagano Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7034-4402","authenticated-orcid":false,"given":"Kohei","family":"Yamaguchi","sequence":"additional","affiliation":[{"name":"Department of Dysphagia Rehabilitation Tokyo Medical and Dental University Tokyo Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5514-6419","authenticated-orcid":false,"given":"Haruka","family":"Tohara","sequence":"additional","affiliation":[{"name":"Department of Dysphagia Rehabilitation Tokyo Medical and Dental University Tokyo 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