Exploring Tools for Designing Dysphagia-Friendly Foods: A Review
Larisa Giura,
Leyre Urtasun,
Amanda Belarra,
Diana Ansorena,
Icíar Astiasarán
Affiliations
Larisa Giura
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain
Leyre Urtasun
National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain
Amanda Belarra
National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain
Diana Ansorena
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain
Icíar Astiasarán
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain
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.
