New research has identified the types of foods that need to be developed for people who have increasing difficulties chewing and swallowing as they get older.
Researchers in Sweden have discovered that by optimising the consistency and texture of foods, problems with swallowing can be reduced. But they also noted that food still had to look good and possess intense taste.
Scientists at the Swedish Institute for Food and Biotechnology (SIK), a member of the European Sensory Network, used a variety of texture-modified meat and vegetable-based preparations to discover how foods can be formulated to meet the special needs of this particular target group.
As a result of this work, Findus Special Foods has developed a range of foods specifically targeted at people with swallowing difficulties, in which the texture and nutritional content has been adapted.
While spaces between teeth, loose teeth and badly fitting dentures can make chewing difficult for the elderly, problems swallowing - known as dysphagia - is believed to be far more widespread than previously thought. Swallowing problems can be exacerbated by a variety of physical changes, from lower production of saliva to damage to the mucus membrane and muscle and tissue injury.
However, food that is too soft or too fluid can also lead to problems for these individuals, claimed the researchers. What’s more, the quality of taste, which tends to diminish as people get older, often suffers when food is finely ground, grated or puréed, they added.
Food technologists at SIK used variations of meat and carrot preparations, which they ground and puréed to varying consistencies. They added differing amounts of egg yolk, cold or warm swelling starch, rapeseed oil, broth and water. Sensory analysis and trials were then conducted.
Subsequently a variety of dieticians, speech therapists, nurses and chefs put together a catalogue of criteria for optimal foods for patients suffering from dysphagia. They found that products needed to have a soft, smooth, creamy mouthfeel, while giving no sticky, grainy or greasy impression.
It was discovered that carrot preparations with a slightly coarser consistency were perceived as creamier and easier to swallow. All of these preparations were selected by the experts to have a high proportion of egg yolk and low levels of starch. For the meat products, the experts chose puréed preparations with high levels of egg yolk and varying levels of oil and starch.