The main nutritional challenges for patients with dysphagia include difficulties swallowing food and liquids due to swallowing problems, which can result in a risk of aspiration, malnutriton and dehydration¹-³.
The main textures adapted for patients with dysphagia include nectar, honey and pudding for liquids. These textures are adapted to facilitate swallowing and reduce the risk of aspiration².
Thickened foods and liquids are beneficial for patients with dysphagia, as they help reduce the risk of aspiration, facilitate swallowing and ensure safe and adequate feeding².
