Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target?

Optimizing Texture Modified Foods for Oro-pharyngeal Dysphagia: A Difficult but Possible Target?

Dysphagia is a swallowing disorder characterized by the difficulty in transferring solid foods and/or liquids from the oral cavity to the stomach, imparing autonomous, and safe oral feeding. The main problems deriving from dysphagia are tracheo-bronchial aspiration, aspiration pneumonia, malnutritio...

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Bibliographic Details
Main Authors: Samir G. Sukkar, Norbert Maggi, Beatrice Travalca Cupillo, Carmelina Ruggiero
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Nutrition
Subjects:
cohesiveness
viscosity
viscoelasticity
dysphagia
aspiration pneumonia
texture-modifies food
Online Access:https://www.frontiersin.org/article/10.3389/fnut.2018.00068/full

Internet

https://www.frontiersin.org/article/10.3389/fnut.2018.00068/full

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