What should food products for people with dysphagia be like?

IRENE PERAL, researcher at New Foods

The population is ageing ever more rapidly and no one can be left behind. Ensuring that everyone can reach their full potential with dignity and equality, in a healthy environment, is the goal – and health is a key part of that equation.

We all want to maintain good health and a high quality of life as we grow older, and diet plays a key role in this. Ultimately, our nutritional status and what we eat have a direct impact on preventing and treating the different conditions that become more frequent as we age.

Good nutritional status is essential for good health. However, we must remember that older adults are a diverse group whose needs vary, and that many factors can influence their nutritional status.

Dysphagia, or difficulty swallowing, is one issue that directly affects the eating process (and, consequently, people’s nutritional status). It occurs when the safe movement of food or liquids from the mouth to the stomach is impaired. Although dysphagia can result from other diseases, such as cancer, it is most prevalent among older adults.

According to research by Fundamed, over two million people in Spain suffer from dysphagia, and around 90% of those affected are not diagnosed or treated appropriately. Breaking the data down further, prevalence figures for dysphagia can be as high as 47% among frail older patients admitted to hospital with an acute illness.

Requirements for specialised products for people with dysphagia

Foods designed for people with dysphagia should be soft and broken down into small particles no larger than 1.5 mm. They should also have a moist, cohesive texture and be easy to swallow. The texture should also be adapted to the individual’s level of dysphagia. This does not mean that purées are the only option. On the contrary, as explained below, a good eating experience must also be appealing (as explained below).

From a nutritional standpoint, these foods need to be fortified to make up for potential deficits. The aim is to develop products that maximise nutritional value, providing as wide a range of macro- and micronutrients (such as minerals, vitamins, proteins and superfoods) as possible in each serving. Key components that should not be missing from the diet include unsaturated fatty acids (omega-3 and DHA/EPA), high-quality protein, and minerals such as calcium, magnesium, zinc and selenium. Vitamins D, A, C, E, B6 and B12 should also be included, as well as fibre.

Finally, it is important not to overlook the sensory aspect. These products must be pleasant to eat, with flavours and aromas adapted to improve acceptance. Texture is closely linked to the sensory experience, so innovating in this area is key to creating appealing products that stimulate appetite and do not become boring. Consumer panels are a valuable tool for developing these foods.

Other aspects to consider (especially for senior consumers)

As we’ve already mentioned, most people with dysphagia fall into the so-called ‘senior age group‘ (over 55s), so the following aspects are worth bearing in mind when designing targeted products:

• Easy-to-handle packaging that is simple to open and close, can be opened with one hand, and is lightweight.
• Clear labelling provides useful information for consumers, such as Nutri-Score and consumption suggestions.
• Smaller, well-proportioned formats that are easy to cook, consume and handle with a single utensil or by hand.
• Cost optimisation to offer food adapted to seniors’ purchasing power.
• Strategic placement in retail channels, ensuring availability in local shops.