Pere Clave’s Post

View profile for Pere Clave, graphic

Director of Research, Innovation and Academic Development. Hospital de Mataró, Consorci Sanitari del Maresme, Catalonia, Spain.

Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments. Now published! The main result of this study is that, despite all dishes matching the same qualitative textural descriptors for dysphagia diets (BDA/IDDSI), they present a significantly large variation in their textural properties (maximum force, cohesiveness, and adhesiveness) when measured in a quantitative manner using SI units. These large differences in textural properties greatly contribute to the heterogeneity of the oral-processing biomechanics needed to achieve the ready-to-swallow bolus in healthy adults. Taken together, our results argue against the use of subjective descriptors (BDA or IDDSI) for texture-modified food designed for patients with mastication and/or swallowing impairments, as they can include foods with very heterogeneous textural properties and different oral-processing needs under the same descriptor level. https://lnkd.in/dA9YmThV This is a cooperative study betwee the GI Physiology Team Centro de Investigación Biomédica en Red CIBER at Consorci Sanitari del Maresme with Instituto de Agroquímica y Tecnología de Alimentos, CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS. #dysphagia #swallowing #disfagia #deglución #viscosidad #textura #iNexesCSC #PECT Mataró-Maresme #Ciberehd #SafeToSwallow  SERHS food CareCityLab #Ciberehd #CSdM #IATA #CSIC #Ciberehd #FoodCures

To view or add a comment, sign in

Explore topics