Texture-modified foods for people with dysphagia

Eight percent of the population suffer dysphagia or difficulty in swallowing food and this could rise to 80% among the elderly or in cases of neurodegenerative diseases. The University of the Basque Country’s Texture Analysis Laboratory (LaTEX) has published a paper in the Food Hydrocolloids journal pointing to the poor standardization of thickened foods.
Source: EurekaAlert, https://www.eurekalert.org