The study examined the relationship between hemoglobin levels and mortality in 253 elderly Japanese patients with dysphagia (difficulty swallowing) followed up between 2014 and 2017. The results showed that every 1 g/dL increase in hemoglobin was associated with a 14% reduction in the risk of death. Patients with the lowest hemoglobin levels (5.4–10.2 g/dL) had a median survival of 212 days, while patients with the highest levels (≥12.0 g/dL) had a median survival of greater than 1463 days. The difference in survival between the groups was statistically significant. The analysis confirmed that the level of hemoglobin is an independent prognostic factor - that is, that its effect on mortality is not caused by other factors. These findings highlight the importance of hemoglobin as a prognostic indicator in elderly patients with dysphagia.