(Adnkronos) - Alla vigilia della Giornata nazionale Sla, da Aisla, Slafood e Zambon Italia una raccolta di ricette speciali realizzata con il contributo degli chef Cristian Benvenuto, Roberto Carcangiu e Roberto Valbuzzi e la collaborazione scientifica dei Centri Clinici NeMO, per persone con Sclerosi laterale amiotrofica che hanno difficoltà a deglutire. In 7 casi su 10, infatti la disfagia rende i pasti molto faticosi e fa passare la voglia di mangiare in compagnia.
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00:00The amyotrophic lateral sclerosis also affects the taste, while Italian patients out of four
00:11are in fact forced to deal with dysphagia, that is, the difficulty in swallowing, which
00:15for 66% of the interviewees often makes the meals very tiring, making them want to eat
00:20in company, while for 53% it takes away their appetite, making them feel tired and
00:25short of energy. Finally, 69% of these patients report that this condition also affects their
00:31emotional state, generating pessimism and distrust. This is the picture that emerges from the
00:35investigation on Italian patients with the one carried out by IQVIA Italy, which, as
00:39Rossella Balsamo explains, Medical Affairs Regulato Rizzambo in Italy and Switzerland
00:43has highlighted the daily difficulties related to the limitation, in addition to the psychological
00:47and social impact of dysphagia.
00:50These data, emerging from the investigation we did, allowed us to put on the black and
00:56white what are the real difficulties that the patient with ASLA and dysphagia faces.
01:03Thanks to the collaboration of Zambonitalia with AISLA, with ASLA Food and with the
01:09NEMO clinical centers, which have always been on the side of the Italian ASLA community,
01:13the selection of recipes, flavors, ties and autonomy has been completed.
01:19Its goal is precisely to help people with ASLA not to give up the pleasure of the flavors
01:25of the table, to benefit from conviviality and, above all, to feel autonomous in everyday life.
01:32The special menu, designed specifically for patients and car drivers, by Chef Christian Benvenuto,
01:37Roberto Carcangio and Roberto Valbuzzi, with the scientific supervision of the Milanese
01:42and NEMO clinical centers, is available on the ASLA Food website.
01:46From the parmesan with a modified consistency to the fresh combination of shrimps and melon,
01:50passing through the carrot cream and kefir sauce.
01:53The selection of three recipes aims to give back to the 6,000 Italian patients with ASLA
01:57the joy of sharing a meal with their family, an aspect that, as David Raffanelli,
02:02President of ASLA Food and National Counsellor to ASLA, highlights,
02:06represents a fundamental aspect in the lives of these people.
02:09We often say to savor life.
02:13Here, we try to make it taste again through taste, through the possibility of feeding,
02:27through the possibility of still feeling a strong emotion, like that of participating in a meeting,
02:39like that of lunch or dinner together with your family.
02:45And why is this highlighted by Chef Roberto Valbuzzi?
02:48The team play is very important.
02:50I have learned that each patient has his own needs.
02:53So, I think the team is the union that makes the force,
02:57like the fact of being able to communicate this beautiful project,
03:01which starts from a single person, but then is completed by other professional figures.
03:06And here, in this case, the need and the will of us chefs,
03:11to combine our knowledge with that of experts, doctors, professors,
03:17who help us find the best way,
03:20I think it is essential to find the most suitable recipes for patients who face these problems.
03:28There is not a single vision, but there is a collective vision.
03:32I think this is the secret ingredient.