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Publications

Peer-reviewed IDDSI publications (Open Access):

  • The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative.
  • The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review.
  • Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework.
  • The International Dysphagia Diet Standarisation Initiative (IDDSI) framework: the Kempen pilot
  • Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale.
 

Other publications using IDDSI :

  • Mapping Bracco’s Varibar® barium products to the IDDSI Framework
  • Diagnosis and Management of Swallowing Physiology: Standardized Contrast, the MBSImP™, & the IDDSI Framework
 

Articles about IDDSI:

  • IDDSI Implementation: How's It Going?
  • IDDSI—Next Steps, Tools & Tips for Smooth Implementation.
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Use of IDDSI Framework and IDDSI Testing Methods
Attribution is requested as follows: © The International Dysphagia Diet Standardisation Initiative 2019 @ https://iddsi.org/framework. Licensed under the CreativeCommons Attribution Sharealike 4.0 License. Derivative works extending beyond language translation are NOT PERMITTED.

Supplementary Notice
Do not alter the elements of the IDDSI Framework. Alterations may lead to confusion and errors in diet texture or drink selection for patients with dysphagia. Such errors have previously been associated with adverse events including choking and death.


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