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Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status.

Rothenberg, E; Ekman, S; Bülow, Margareta LU ; Möller, K; Svantesson, J and Wendin, K (2007) In Scandinavian Journal of Food and Nutrition 51(4). p.141-147
Abstract
Background : Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat.



Objective : To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing.



Design : Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmouml (SH-M) and Goumlteborg (SH-G) participated.



Results : 19% had a body mass index ≤22, predominantly in SH (24%). Stroke was... (More)
Background : Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat.



Objective : To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing.



Design : Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmouml (SH-M) and Goumlteborg (SH-G) participated.



Results : 19% had a body mass index ≤22, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate



Conclusions : There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Scandinavian Journal of Food and Nutrition
volume
51
issue
4
pages
141 - 147
publisher
Taylor & Francis
external identifiers
  • scopus:37049023847
ISSN
1748-2976
DOI
10.1080/17482970701760675
language
English
LU publication?
yes
id
cb977a5b-935c-47ab-9c44-b9c64f5eff1a (old id 1141899)
date added to LUP
2008-08-08 13:39:30
date last changed
2017-05-21 03:35:12
@article{cb977a5b-935c-47ab-9c44-b9c64f5eff1a,
  abstract     = {Background : Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat.<br/><br>
<br/><br>
Objective : To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing.<br/><br>
<br/><br>
Design : Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmouml (SH-M) and Goumlteborg (SH-G) participated.<br/><br>
<br/><br>
Results : 19% had a body mass index ≤22, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate<br/><br>
<br/><br>
Conclusions : There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.},
  author       = {Rothenberg, E and Ekman, S and Bülow, Margareta and Möller, K and Svantesson, J and Wendin, K},
  issn         = {1748-2976},
  language     = {eng},
  number       = {4},
  pages        = {141--147},
  publisher    = {Taylor & Francis},
  series       = {Scandinavian Journal of Food and Nutrition},
  title        = {Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status.},
  url          = {http://dx.doi.org/10.1080/17482970701760675},
  volume       = {51},
  year         = {2007},
}