Refinement of the Criteria Used for Defining the Mechanical Properties of Food for Individuals with Dysphagia

Abstract

Recently, it has been recognized that there are some problems with the criteria used to define the mechanical properties of food for individuals with dysphagia. Therefore, we examined some possible refinements of those criteria. Using plungers with different heights (8 mm or 30 mm) , tea jelly and milk showed no differences in hardness, adhesion and cohesion values, but the use of different speeds did reveal differences in these parameters. When dishes differing in diameter were used, the hardness and adhesion values of tea jelly were significantly higher for a diameter of 40 mm than for 50 mm, whereas the cohesion level for a diameter of 40 mm was significantly lower than for a diameter of 50 mm. In the case of a 50-mm diameter dish, a difference in speed was confirmed for the hardness, adhesion and cohesion of tea jelly. Moreover, for a dish more than 50 mm in diameter, it was recognized that the values of hardness, adhesion and cohesion were constant. These findings suggest that for individuals with dysphagia, the diameter of the dish influences the physical properties of food.