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A texture-modified diet comprises foods or drinks that have been prepared in a special way to change the original texture or consistency.
Because texture-modified diets can make swallowing easier and reduce the risk of food going down the wrong way, they’re often used to help people with dysphagia-causing conditions, like Alzheimer’s disease or stroke, eat and drink safely.
While some people may benefit from eating food that is softer or smaller in size than regular food, other people may require texture modification on the opposite end of the spectrum, such as drinks that have been thickened.
Around 1 million Australians have dysphagia.
Dysphagia affects an estimated 630 million people worldwide, and can make swallowing food and drink difficult or even life-threatening.
Living with dysphagia often means people can’t safely eat or drink enough normal food and fluid, which can cause malnutrition and dehydration. Alternatively, people with dysphagia who do consume regular food and fluids may be at risk of choking and aspiration pneumonia.
Food and fluid modification is a solution widely supported by dietitians, speech pathologists, and other medical professionals, and has been standardised by the IDDSI framework. By changing the texture and thickness of meals and drinks to match individual requirements, people with dysphagia can safely enjoy food and drink, avoiding complications and getting the nutrients they need.
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