Stroke and Dysphagia

Radoslaw’s story

“I’m 33 and had a stroke 2 years ago. It took me 5 months to start speaking again. I received medical nutrition products and it’s safe to say that thanks to that I’ve regained my weight from before the stroke.

My goal with my physiotherapist is to walk again on my own. You can’t give up. You have to keep going. After all, it could have been worse."

“I couldn’t get out of bed. But now, with my weight regained, my goal is to walk again. You can’t give up.”
Radoslaw - Poland

Stroke and dysphagia: an introduction

A stroke is a serious health event caused by a disruption of the blood supply to a part of the brain. Distressing for both the individual patient and the family, a stroke can result in problems with movement and balance, as well as swallowing difficulties known as ‘dysphagia’. Dysphagia may affect up to 78% of stroke cases2, and is not only an uncomfortable and sometimes painful condition, but also a potentially dangerous one, with patients at risk of choking, developing serious lung infection, and malnutrition.

Globally, over 12 million people suffer from a stroke each year [1]. Up to 78% of those patients have dysphagia [2].


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Feeding Tube Awareness Week takes place from the 5th to the 9th February. A week aiming to educate and promote the benefits of tube feeding across different patient journeys.

Learn more about enteral tube feeding and the difference it can make in the lives of patients.

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Dysphagia and its impact on eating and drinking

Dysphagia (swallowing difficulty) can lead to increased anxiety at mealtimes. The risk of accidently inhaling drinks or food can lead to loss of enjoyment when eating or drinking. Some patients will reduce their fluid and food intake out of worry; the levels of malnutrition and dehydration in dysphagia patients are high and can negatively impact the recovery process3,4. An effective and widely used way of managing dysphagia is to change the consistency and texture of food and drinks.

The Chefs Council: bringing haute cuisine to dysphagia cooking

Texture-modified diets may be safer to eat, but can be unappetizing or inconvenient, as foods need to be blended to a specific consistency before being consumed. This is where the Chefs Council steps in. They are a team of world-class chefs and health experts, as well as patients and carers, who are working hard to improve the quality of life in people with dysphagia. Together, they created the Dysphagia Act, which is founded on three key principles: that dysphagia foods and drinks should not only be safe and nutritious, but pleasurable too. By creating recipes the Chefs Council would like to inspire and inform chefs and carers involved in dysphagia meals

Our Stroke & Dysphagia products

The Nutricia products shown from this point onwards are intended for the nutritional management of diseases and related medical conditions and therefore should be used under medical supervision.

For healthcare professionals only


Stroke & Dysphagia healthcare professional pages

The Healthcare professionals pages provide access to a range of articles and resources related to nutritional management in stroke & dysphagia, including clinical guidelines and detailed product information. The pages are for healthcare professionals only.

  1. Feigin VL, et al. Int J Stroke 2022; 17: 18-29 
  2. Martino R, et al. Stroke 2005; 36: 2756-63 
  3. Bouziana SD, et al. J Nutr Metab 2011
  4. Geeganage C, et al. Cochrane. Database Syst. Rev. 2012

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