The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
Dysphagia
Steele, C. M., Alsanei, W. A., et al. (2015).
Dysphagia, 30(1), 2-26.
This systematic review investigates the effects of thickened liquids and texture modifications of foods on swallowing physiology in children and adult populations with typical or disordered swallowing.
International Dysphagia Diet Standardisation Initiative
1985-January 2013
Peer-reviewed (not further specified)
36
Of the 36 studies included, the majority examined the use of texture modification on adult populations and a total of ten studies focused specifically on adults with dysphagia. The evidence suggests that thickening liquids reduces risk of penetration and aspiration, but increases post-swallow pharyngeal residue. Current evidence is inadequate to define boundaries in viscosity or texture characteristics (e.g. nectar-thick, soft/hard solids, 51-150 mPa s) which provide specific clinical outcomes. Further research is needed to objectively classify thickened liquids and texture-modified foods.
