Summary: Dysphagia, a swallowing disorder implicating difficulties in forming and moving a food bolus, is a significant problem, affecting up to 7% of the general population and over 50% of institutionalized older patients. The risk factors for dysphagia include neurological disorders, sarcopenia and poor dental condition. Dysphagia increases the risk of malnutrition, dehydration and aspiration pneumonia, and thus worsens the quality of life of patients, and is associated with a worse prognosis. Diagnostics is based on a detailed clinical evaluation, screening tests as well as radiological and endoscopic instrumental examinations. Treatment should be tailored to the individual patient, and is based on implementing an optimal diet, feeding methods and rehabilitation. Dysphagia is an interdisciplinary issue, therefore it requires the cooperation of many specialists in effective patient care.