Exploring tools for designing dysphagia-friendly foods: a review

Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the...

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Bibliographic Details
Authors: Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab, Urtasun, L. (Leire)|||/items/e87e13c8-ed4d-46f0-a0fe-8e33f5c6c8f7, Belarra, A. (Amanda)|||/items/b28fa38e-4d42-408b-9232-80eb1bde1bbd, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Format: article
Publication Date:2021
Country:España
Institution:Universidad de Navarra
Repository:Dadun. Depósito Académico Digital de la Universidad de Navarra
Language:English
OAI Identifier:oai:dadun.unav.edu:10171/115293
Online Access:https://hdl.handle.net/10171/115293
Access Level:Open access
Keyword:3D printing
Dysphagia
Food texture
Rheology
Swallowing
Thickeners
Viscoelasticity
Viscosity
Description
Summary:Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the available information about the rheological and textural parameters, the characterization of the most-used thickeners and the application of alternative texture modification technologies that are crucial to developing safe dishes for people who suffer from swallowing difficulties. Regarding rheological and textural measurements, fundamental and empirical methods are described.

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