“Know the risks but balance that with their enjoyment”: Impacts of dysphagia on quality of life from the perspectives of allied health professionals

Abstract

BACKGROUND: Numerous quantitative and descriptive studies show that dysphagia impacts on quality of life. However, there is little in-depth qualitative research exploring the nature of quality of life impacts of dysphagia from the perspectives of people with chronic or lifelong dysphagia or allied health professionals. OBJECTIVE: To determine the views of allied health professionals who work with people with dysphagia on (a) the impacts of dysphagia on a person’s quality of life, participation, and inclusion; and (b) barriers and facilitators to mealtime-related quality of life for people with dysphagia. METHODS: 15 allied health professionals (12 speech and language therapists and three occupational therapists) each attended one of four 2-hour focus groups. Their discussions were recorded, de-identified, and analysed for content themes. Summaries of the researchers’ interpretations were sent to participants for verification. RESULTS: Allied health professionals view that dysphagia impacts negatively on a person’s quality of life, affecting choice and control, engagement in social activities, physical health, and positive food experiences. Barriers and facilitators to improved quality of life include: the opinions of others towards the person’s texture-modified food, implementation of dysphagia interventions, knowledge of and education on dysphagia, and the person’s control over mealtime design components. CONCLUSIONS: The impacts of dysphagia on quality of life extend beyond enjoyment of the food itself and into the person’s social activities and inclusion. Further research should examine the impacts of dysphagia on quality of life from the perspective of people with dysphagia and their supporters and identify ways to reduce this impact.