Work

Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry

Year: 2026

Type: article

Abstract: Dysphagia, or difficulty in swallowing, can be the result of several etiologies such as stroke, neuromuscular disorders, head and neck injuries, or extrinsic compression of the esophagus. Patients with dysphagia are at severe risk of sequelae, such as aspiration and malnutrition, which present a severe risk of mortality. There is a significant need of implementing dysphagia -appropriate menu in commercial airlines. Among the general US population, there is a prevalent increase in dysphagia, which creates a substantial accessibility gap in commercial aviation food service. We reviewed publicly available in-flight menu options from the three largest U.S. carriers (American, United, and Delta) and classified items using the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Across economy-accessible menu items identified online, 56 (American), 67 (United), and 51 (Delta) items were classified to be concentrated in thin liquids (IDDSI 0-1) and regular/easy-to-chew foods (IDDSI 6-7), with no clearly identifiable mildly/moderately thick liquid options (IDDSI 2-3) based on posted descriptions.

Source: Frontiers in Rehabilitation Sciences

DOI: 10.3389/fresc.2026.1623447

Authors: Anthony Cino, Unnathi Annapurna Shashikumar, Kelly Troxell, Mark A. Seeley, Dhruv R. Seshadri

Institutions: Lehigh University, Good Shepherd Rehabilitation, Geisinger Health System

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: $2,353