ArticleFoods (Basel, Switzerland)2025
The Effectiveness of Fork-Mashable Dishes in Managing Older Patients with Mastication and Swallowing Impairments.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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Who cites it
3 citing papers in PubMed.
- Food Classification for Swallowing Disorders Perception by Senior Population.Journal of texture studies · 2026Article
- Nutritional Intake in Oropharyngeal Dysphagia: A Retrospective Comparison of Traditional Homogenized and Density-Enriched Prepared Diets.Foods (Basel, Switzerland) · 2026Article
- Observational
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
backgroundThe optimal textural properties and therapeutic effects of fork-Mashable dishes for hospitalized older patients with oropharyngeal dysphagia (OD) have not been adequately defined.
objectivesThis study aimed to (a) quantify the textural properties of six fork-Mashable dishes (British Dietetic Association (BDA) texture E; International Dysphagia Diet Standardization Initiative (IDDSI) level 6), (b) assess the impact of oral processing on texture, and (c) evaluate their safety and efficacy in older patients with OD. MATERIALS AND
methodsTwenty patients (85 ± 4.51 years) consumed six 30 g dishes. Oral processing was analyzed using surface electromyography (EMG), texture was measured pre- and post-oral processing, and swallowing safety was assessed using the volume-viscosity swallowing test (V-VST).
resultsAlthough all the dishes met the BDA E/IDDSI 6 descriptors, significant differences were found in both safety (ranging from 50-100%,
conclusionsThe therapeutic effect of our diets was independent of the BDA or IDDSI levels, with great variations in safety and swallowing efficacy. Textural properties, oral processing behavior, and individual patient responses played decisive roles. Variations in maximum force and adhesiveness during oral processing were crucial for the therapeutic effect, as indicated by the principal component analysis (PCA) correlation.
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