Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study

Safety and Efficacy of Specially Designed Texture-Modified Foods for Patients with Dysphagia Due to Brain Disorders: A Prospective Study

Providing texture-modified food for patients with dysphagia is a cornerstone of dysphagia treatment. This study aimed to evaluate the safety and efficacy of a specially designed texture-modified food that can be easily swallowed while maintaining the unique taste by adjusting hardness and adhesivene...

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Bibliographic Details
Main Authors: Soyoung Kwak, Yoo Jin Choo, Kyu Tae Choi, Min Cheol Chang
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Healthcare
Subjects:
dysphagia
texture-modified foods
dysphagia diet
brain disorders
texture analysis
Online Access:https://www.mdpi.com/2227-9032/9/6/728

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