Effect of osteosarcopenia on feeding status in hospitalized patients with suspected dysphagia

PLoS One. 2024 Dec 19;19(12):e0315091. doi: 10.1371/journal.pone.0315091. eCollection 2024.

Abstract

Objectives: Osteosarcopenia is a combination of sarcopenia and osteoporosis that increases mortality rates among older people compared with either alone. This study aimed to identify the contribution of osteosarcopenia to the development and severity of dysphagia.

Methods: We retrospectively reviewed the medical charts of 211 patients aged ≥ 65 years who were referred to the dysphagia rehabilitation team. Based on Functional Oral Intake Scale (FOIS) scores, we classified the patients with (FOIS scores 1-5) and without (FOIS scores 6, 7) dysphagia as Type A and those with (FOIS scores 1, 2) and without (FOIS score 3-7) enteral feeding as Type B. Based on chest computed tomography (CT) findings we then defined patients with T4 (MI) and pectoralis (PMI) muscle indexes, L1 attenuation, and T4MI, PMI, and L1 attenuation below the cutoff values as having sarcopenia, osteoporosis, and osteosarcopenia, respectively.

Results: The FOIS scores were significantly lower among patients with osteosarcopenia than among those without sarcopenia or osteoporosis. Moreover, PMI and FOIS scores significantly and positively correlated, and PMI was significantly lower in the group with, than without, enteral feeding. Osteoporosis and osteosarcopenia were significant in the patients who were fed enterally (p = 0.032 and 0.047, respectively).

Conclusions: Patients with sarcopenia and osteoporosis undergoing swallowing rehabilitation tended to have severe dysphagia that required much medical attention.

MeSH terms

  • Aged
  • Aged, 80 and over
  • Deglutition Disorders* / etiology
  • Deglutition Disorders* / physiopathology
  • Enteral Nutrition
  • Female
  • Hospitalization
  • Humans
  • Male
  • Osteoporosis* / complications
  • Retrospective Studies
  • Sarcopenia* / complications
  • Sarcopenia* / physiopathology
  • Tomography, X-Ray Computed

Grants and funding

This study was supported by The 2024 Sapporo Bioscience Foundation awarded to MM, Japan Society for the Promotion of Science awarded to MM (20K19321 and 24K2082) and SE (22K19760), Strategic International Collaborative Research Program awarded to SE (JPMJSC2308) and the 30th society for Research on Umami Taste (MM). The specific roles of this author are articulated in the ‘author contributions’ section. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.