ReviewInternational journal of environmental research and public health2021
Texture-Modified Food for Dysphagic Patients: A Comprehensive Review.
Review in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers, 3 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
40 citing papers in PubMed, 3 syntheses or guidelines pooled it, 115 citations in OpenAlex.
- Pooled it
- "It's No Choking Matter!": The Search for Evidence Relating to Home-Delivered, Texture-Modified Meals - A Systematic Literature Review.Current nutrition reports · 2026Pooled it
- Effectiveness of diet modification on dietary nutrient intake, aspiration, and fluid intake for adults with dysphagia: a meta-analysis of randomized controlled trials.The journal of nutrition, health & aging · 2025Pooled it
- Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization.Food chemistry: X · 2026Article
- Rheological and Technological Design of Texture-Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis.Journal of texture studies · 2026Review
- Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications.NPJ science of food · 2026Article
- Review
- Transitional Foods in Dysphagia and Feeding Management: Perspectives of Speech-Language Therapists in Singapore.Dysphagia · 2026Article
- What About Foods? The Influence of Food Texture on the Safety, Timing, Kinematics, and Efficiency of Pharyngeal Phase Swallowing in Healthy Adults.Journal of speech, language, and hearing research : JSLHR · 2026Article
- A Conceptual Framework for Managing Oral Intake in Head and Neck Cancer Patients Undergoing Chemoradiotherapy.Nutrients · 2026Review
- Effects of Food Characteristics on Masticatory and Swallowing Functions in Healthy Young Adults.Journal of texture studies · 2026Article
- Improving Texture and Protein Content in 3D-Printed Plant-Based Foods for Dysphagia: A Study of Pea-Protein and Curcumin-Enriched Oleogel Formulations.Foods (Basel, Switzerland) · 2026Article
- 3D Printing of Cincau Perdu (Foods (Basel, Switzerland) · 2026Article
- High-Protein Hydrogels Composed of Pea-Collagen Protein and κ-Carrageenan for the Dysphagia Diet.Journal of food science · 2026Article
- Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care.Foods (Basel, Switzerland) · 2026Article
- A Mixed-Methods Study on Carers' and Aged-Care Staff's Perception and Appropriate Utilization of Molded Puree in Older Adults.Clinical interventions in aging · 2026Article
- Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments.Foods (Basel, Switzerland) · 2025Article
- The crux of NPO paradox revealed by increased pneumonia incidence in post-stroke dysphagia patients with dietary restrictions.Scientific reports · 2025Article
- Applications of modified plant proteins in dysphagia-friendly foods.Food chemistry: X · 2025Review
- Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.