Work

Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care

Year: 2026

Type: article

Abstract: Dysphagia, or difficulty swallowing, is a significant issue that impacts 10% to 33% of the elderly population and can lead to serious complications such as aspiration, malnutrition, and weight loss. To overcome these obstacles, there is a critical need for comprehensive rheological data and detailed information on food texture, specifically designed to align with local eating habits and cooking methods. This study aims to develop tables of rheological properties for foods commonly consumed by older adults in Portugal. Additionally, it will assess the impact of water quality on these properties during the cooking process. Based on this data, we will develop texture-modified diets that meet the nutritional needs of elderly dysphagic patients, ensuring they are safe, palatable, and practical for everyday care settings.

Source: Foods

DOI: 10.3390/foods15040708

Authors: Cristina M. M. Almeida, Juliana Beltrame, Joana Marto, Lídia Pinheiro

Institution: University of Lisbon

Language: English

Topic: Dysphagia Assessment and Management

Subfield: Speech and Hearing

Field: Health Professions

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $3,499