Furthermore, it documents the research plan and foundations of a global initiative dedicated to this purpose.Įach year, individuals of all ages all around the world are diagnosed with feeding or swallowing difficulties (dysphagia). This article documents the need for international standardized terminology and definitions for texture-modified foods and liquids for individuals with dysphagia. National standardization of terminology and definitions has been promoted as a means to improve patient safety and inter-professional communication. Multiple labels increase the risk to patient safety. However, the names, the number of levels of modification and characteristics vary within and across countries. Food texture and liquid modification for dysphagia management occurs throughout the world. Liquids are typically thickened to slow their speed of transit through the oral and pharyngeal phases of swallowing, to avoid aspiration of material into the airway and improve transit to the esophagus. Foods are chopped, mashed or puréed to compensate for chewing difficulties or fatigue, improve swallowing safety and avoid asphyxiation. While promising treatments are being developed to improve function, the modification of food texture and liquid thickness has become a cornerstone of dysphagia management. Dysphagia is associated with malnutrition, dehydration, chest infection and potentially death.
Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world’s population.
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