ArticleThe Laryngoscope2026
Transitional Foods and Their Effects on Swallowing Safety and Efficiency: An Exploratory Study.
Article in The Laryngoscope, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Food Classification for Swallowing Disorders Perception by Senior Population.Journal of texture studies · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
objectivesTransitional foods are foods that start as one texture and change to another with minimal chewing required. While transitional foods have been promoted for pharyngeal swallowing dysfunction, their effects on swallowing safety and efficiency are not well understood. The aims of this study were to characterize differences in swallowing efficiency and safety between transitional, pureed, and regular food textures.
methodsThis was a retrospective study of consecutive outpatient adults who underwent flexible endoscopic evaluation of swallowing (FEES) at a multidisciplinary dysphagia clinic. FEES were used to obtain measures of swallowing safety and efficiency and were included if containing at least one trial of transitional, pureed, and regular food textures. FEES were blindly analyzed by pairs of raters. Multilevel statistical models were used to compare differences in outcome measures across textures.
resultsA total of 219 swallowing trials were analyzed. A greater number of swallows was required for pureed compared to transitional foods (p = 0.011). There was a greater amount of epiglottic residue (p < 0.05) and oropharyngeal residue (p < 0.0001) for pureed and regular foods compared to transitional foods (p < 0.05). There was also a greater amount of hypopharyngeal residue for pureed compared to transitional foods (p < 0.0001). Differences in swallowing safety could not be determined.
conclusionTransitional foods were associated with better swallowing efficiency than pureed and regular food textures in this heterogeneous sampling of dysphagic adults. Future research should prospectively assess the effects of transitional foods on swallowing safety and efficiency in specific dysphagic populations. LEVEL OF EVIDENCE: 3:
Indexed as
Identifiers
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.