Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation
Sensory inputs act at different levels in the swallowing process. The present work is a narrative review covering two aspects of designing food for dysphagia: texture-modified diets and sensory stimulation of swallowing via transient receptor potential (TRP) activation. Regarding the first aspect, a series of drawbacks and new developments and potential solutions are analyzed. In relation to the second, pungent sensations such as those of capsaicin and other specific molecules are presented in their role as potential sensory stimulants of TRP activation and, therefore, as cooperative agents in the development and design of swallow-safe food. The affective value for dysphagia sufferers of pleasant sensory experiences during eating is also highlighted.
| Main Authors: | , |
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| Other Authors: | |
| Format: | artículo de revisión biblioteca |
| Language: | English |
| Published: |
Elsevier
2023-01-24
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| Subjects: | Sensory perception, Texture-modified food, Food design, Chemosensory stimulation, Swallowing, Ensure healthy lives and promote well-being for all at all ages, |
| Online Access: | http://hdl.handle.net/10261/297077 https://api.elsevier.com/content/abstract/scopus_id/85147707470 |
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| Summary: | Sensory inputs act at different levels in the swallowing process. The present work is a narrative review covering two aspects of designing food for dysphagia: texture-modified diets and sensory stimulation of swallowing via transient receptor potential (TRP) activation. Regarding the first aspect, a series of drawbacks and new developments and potential solutions are analyzed. In relation to the second, pungent sensations such as those of capsaicin and other specific molecules are presented in their role as potential sensory stimulants of TRP activation and, therefore, as cooperative agents in the development and design of swallow-safe food. The affective value for dysphagia sufferers of pleasant sensory experiences during eating is also highlighted. |
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