Work

Textural considerations in the design of transitional foods for dysphagia

Year: 2026

Type: article

Abstract: Transitional foods constitute a distinct texture category for individuals with dysphagia, yet comprehensive understanding of these foods remains limited for food technologists and clinicians. This review aims to discuss key textural considerations that are not explicitly addressed in current definitions or requirements. These considerations, which are vital for foods that change consistency upon exposure to moisture/saliva or temperature, include mechanical breakdown by tongue-palate pressure, the rate and characteristics of consistency change, and the size and structure of the foods. Two conceptual breakdown pathways are proposed to facilitate the integration of these principles into the rational design of safer and more palatable transitional food products.

Source: Translational Food Sciences

DOI: 10.1093/trfood/vxag003

Authors: Suk Meng Goh, Katsuyoshi Nishinari, Seh Ling Kwong

Institutions: Singapore Institute of Technology, Graphic Era University, Hubei University of Technology, Tan Tock Seng Hospital

Language: English

Topic: Dysphagia Assessment and Management

Subfield: Speech and Hearing

Field: Health Professions

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $2,110