ArticleEuropean archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery2026
Application of three-dimensional printed food for patients with dysphagia: a scoping review.
Article in European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery, 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.
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (Basel, Switzerland) · 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
4 authors.
Funding
Abstract
backgroundThree-dimensional (3D) printing technology has been applied to the production of food for dysphagia patients. This study aimed to summarize the characteristics of 3D printed food applied to patients with dysphagia, and to find out the perspectives of patients with dysphagia, caregivers, and health professionals on 3D printed food.
methodsThis study was based on the scoping review methodology of Joanna Briggs Institute. The studies related to the application of 3D printing in patients with dysphagia were searched from nine databases from the establishment of the databases to June 2024. Then, the included studies were summarized and analyzed.
resultsA total of 46 articles were included, most of which were experimental studies. The types of 3D printed dysphagia food were varied, mainly cakes, meat, vegetables, and fruits. According to the International Dysphagia Diet Standardisation Initiative, 3D printed products covered level 3 to 7 food. The optimal type and dosage of hydrocolloids were the focus of included studies, but there was no conclusion. 3D printing conditions were also explored, such as printing model, temperature, fill rate, nozzle diameter, and printing speed. Additionally, dysphagia patients, caregivers, and health professionals saw great promise in 3D printed food suitable for dysphagia patients, but there were still some barriers.
conclusions3D printing could produce food suitable for dysphagia patients, but studies in this field were still in its infancy. In the future, the effects of 3D printed food applied to patients with dysphagia can be further explored.
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Registered trials
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