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Texture-Modified Food for Dysphagic Patients: A Comprehensive Review

Author

Listed:
  • Dele Raheem

    (Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland)

  • Conrado Carrascosa

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Fernando Ramos

    (Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
    REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal)

  • Ariana Saraiva

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

Abstract

Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.

Suggested Citation

  • Dele Raheem & Conrado Carrascosa & Fernando Ramos & Ariana Saraiva & António Raposo, 2021. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review," IJERPH, MDPI, vol. 18(10), pages 1-24, May.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:10:p:5125-:d:553016
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    Citations

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    Cited by:

    1. António Raposo & Fernando Ramos & Dele Raheem & Ariana Saraiva & Conrado Carrascosa, 2021. "Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector," IJERPH, MDPI, vol. 18(15), pages 1-4, July.
    2. Ryuichi Ohta & Emily Weiss & Magda Mekky & Chiaki Sano, 2022. "Relationship between Dysphagia and Home Discharge among Older Patients Receiving Hospital Rehabilitation in Rural Japan: A Retrospective Cohort Study," IJERPH, MDPI, vol. 19(16), pages 1-17, August.

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