Summary
This 2021 narrative review integrates food engineering and nutrition science perspectives on texture-modified food design for elderly consumers with swallowing or chewing difficulties. The authors address the compositional reformulation and structural design strategies that can preserve nutritional adequacy—particularly micronutrient and protein density—whilst meeting texture and safety constraints. The work underscores the technical challenge of minimising nutrient loss during texture modification processes necessary to ensure safe consumption in older adults.
Regional applicability
The review addresses a challenge relevant to United Kingdom healthcare and social care settings, where texture-modified foods are standard clinical interventions for older adults with dysphagia. Findings are applicable to UK food manufacturers, care homes, and NHS nutritional guidance; however, specific product formulations and processing conditions vary by regulatory framework and ingredient availability.
Key measures
Micronutrient density, protein content, texture properties, nutrient retention during processing, safety and palatability of texture-modified food formulations
Outcomes reported
The review synthesises evidence on compositional and structural design strategies for texture-modified foods, examining how to maintain nutritional adequacy (particularly micronutrients and protein) whilst meeting safety and textural requirements for elderly populations with dysphagia or mastication difficulties.
Topic tags
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