Prof. Catriona Steele, senior author of the study
Prof. Catriona Steele, senior author of the study
A new study finds testing different food textures can support better care for people living with dysphagia.
People with swallowing difficulties, known as dysphagia, often rely on texture-modified foods, such as purées and thick liquids, to make eating safer and easier. However, these changes can reduce nutritional value and enjoyment, highlighting the need to reassess current dietary recommendations. Researchers from UHN’s KITE Research Institute found that different food textures can influence measures of swallowing timing and efficiency, offering new data to inform clinical assessments and care
Using videofluoroscopy—a moving X-ray that shows how food travels through the throat in real time—the research team studied 20 healthy adults as they ate foods of different textures, as defined by the International Dysphagia Diet Standardization Initiative: minced and moist, soft and bite-sized, and regular solid food. The team measured how quickly the food moved through the throat, how effectively the throat muscles worked, and how much food was left behind (residue). They also assessed safety by checking whether any food entered the airway.