Dysphagia Diet

Dysphagia refers to a difficulty in swallowing or having pain during food swallowing. The symptoms of dysphagia may range from mild pain to severe conditions. Some people may not be able to swallow food and have a problem even while consuming the liquid foods or fruit juices. Any damage to the nerves and muscles associated with swallowing or other abnormalities in the swallowing process may lead to dysphagia. Dysphagia can occur in any age group with underlying medical conditions, congenital problems and accidental damage of structure.

Based on the location of the problem, swallowing disorder is of two major types - oropharyngeal and esophageal. The former type refers to a difficulty in emptying food from the back of the mouth (oropharynx) to the esophagus; whereas in the latter case, there is a problem in passing the food particles down the esophageal tube. Dysphagia can result in certain complications such as tracheal aspiration and oral secretions. An individual having dysphagia may not be able to consume a balanced diet required for carrying out the vital activities of the body. In such a condition, he/she may suffer from weight loss and a weakened immune system. At times, food swallowed may get stuck in the windpipe that can lead to bacterial infections.

Dysphagia Diet

The basic treatment for dysphagia is a modification in the diet-plan and/or replacing with other foods. An indirect treatment for dysphagia involves certain exercises recommended for the improvement of the nerves and muscles associated with swallowing. Extensive studies have been done in order to formulate standard diets for the patients suffering from dysphagia. The studies are mainly based on the texture of solid foods and consistency of liquid diets. Thus, scientific properties of foods are analyzed to develop less problematic foods for the people with swallowing disorders.

While speaking about dysphagia diet, usually the viscosity and texture of the foods are analyzed. Liquid diets with a uniform viscosity allow the patient to swallow without aspiration of food residues. The viscosity also determines the peristalsis of the food, as it moves down in the digestive tract. Depending upon the viscosity and texture of the food, dysphagia diet is primarily classified into four types, which are as follows

• Level I - Diet under this level consists of foods with similar consistency to pureed foods. Examples are pudding, mashed potatoes, thinned cooked cereals, pureed noodle recipes, sauces and gravies.
• Level II - Dysphagia diet that includes minced foods. Some examples are minced poultry and meat, cooked cereals, yogurt, curd, pureed vegetable soup, minced cakes and minced potatoes.
• Level III - This level encompasses ground foods like ground fish and meat, scrambled eggs, custard, ice cream, ground potatoes and noodles, creamed soups and ripe bananas.
• Level IV - Dysphagia diet under this category consists of finely chopped foods, some of which are chopped poultry and meat, chopped potatoes, cream cheese, vegetable soup, flaked fish and omelets.

An individual having a problem in chewing or mastication process is recommended to have pureed foods. Similarly, those who tend to stuck food particles in the windpipe are advised to consume only clear liquid diets. As the symptoms of dysphagia are reduced, the next diet plan should include soft and semisolid foods with a regular consistency. While doing so, the care has to be taken to maintain a proper swallow size and alternate bites with sips. In order to avoid dysphagia related complications, it is always advisable to maintain a particular food consistency before serving as per the recommendations of the physician.