TY - JOUR AU - Rothenberg , Elisabet AU - Ekman , Susanne AU - Bülow , Margareta AU - Möller , Katarina AU - Svantesson , Julie AU - Wendin , Karin PY - 2017/12/11 Y2 - 2024/03/29 TI - Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status JF - Food & Nutrition Research JA - fnr VL - 51 IS - 4 SE - Reports DO - 10.3402/fnr.v51i4.1624 UR - https://foodandnutritionresearch.net/index.php/fnr/article/view/1112 SP - 141-147 AB - Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common amongelderly 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 tomeet the needs of people with impaired chewing and/or swallowing.Design: Data were collected using questionnaires focusing on health, oral status and preference for theproducts. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) inMalmo¨ (SH-M) and Go¨teborg (SH-G) participated.Results: 19% had a body mass index ≤22, predominantly in SH (24%). Stroke was reported by 20% of thesubjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reportedcoughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only20% with subjective swallowing difficulties had been specifically examined regarding this problem. All thetested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easierto masticateConclusions: There is a need to develop tasty texture-modified nutritious food products for people withmastication and/or swallowing problems. Possible factors for differences in preference between groups, in thisstudy OH and SH, may be related to health status in general and specifically mastication and swallowingfunctions. ER -