dysphagia at a glance

WHAT IS DYSPHAGIA?

Dysphagia is a condition that makes it difficult or unsafe to swallow food or liquids due to problems in the mouth, throat, or esophagus. It can lead to symptoms like choking, coughing, or food getting stuck, and may compromise nutrition, increase health risks, and reduce quality of life.1, 2, 3

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HOW MANY OLDER ADULTS ARE IMPACTED BY DYSPHAGIA?

Depending on the screening tool utilized, dysphagia impacts 24%–47% of older adults who are hospitalized, and 54%–59% of those residing in skilled nursing facilities.4

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WHAT IS TEXTURE-MODIFIED FOOD?

A texture-modified food adjusts the texture and consistency of foods and liquids to make them safer and easier to swallow for individuals with dysphagia. This may include puréeing, mincing, or thickening foods and beverages to specific IDDSI levels that match a person’s swallowing ability.5 ​

HOW DO TEXTURE-MODIFIED DIETS BENEFIT INDIVIDUALS WITH DYSPHAGIA?

In adults with dysphagia, texture-modified food can help support adequate overall food intake. For those with difficulty swallowing, modifying food texture may improve the ability to consume sufficient amounts of food.6

Thickening liquids has also been shown to reduce the risk of food or drink entering the airway, making swallowing safer. Together, these strategies support better nutrition and lower the risk of complications like aspiration pneumonia.6, 7, 8, 9

IDDSI-aligned training ensures everyone speaks the same “texture language.”

  1. Adult dysphagia. American Speech-Language-Hearing Association (Practice Portal). Retrieved June 11, 2025. www.asha.org/Practice-Portal/Clinical-Topics/Adult-Dysphagia/
  2. Nielsen AH, Eskildsen SJ, Danielsen J, et al. Defining dysphagia—A modified multi-professional Danish Delphi study. Scand J Gastroenterol. 2023;58(6):583-588. https://doi.org/10.1080/00365521.2022.2151850
  3. Ortega O, Martín A, Clavé P. Diagnosis and management of oropharyngeal dysphagia among older persons, state of the art. J Am Med Dir Assoc. 2017;18(7):576-582. doi:10.1016/j.jamda.2017.02.015
  4. Doan T-N, Ho W-C, Wang L-H, et al. Prevalence and methods for assessment of oropharyngeal dysphagia in older adults: A systematic review and meta-analysis. J Clin Med. 2022;11:2605. https://doi.org/10.3390/jcm11092605
  5. Roche Dietitians. IDDSI. rochedietitians.com. Accessed Oct. 20, 2025.
  6. Chu Y-C, Chao JC-J. Effectiveness of diet modification on dietary nutrient intake, aspiration, and fluid intake for adults with dysphagia: A meta-analysis of randomized controlled trials. J Nutr Health Aging. 2025;29:100486.
  7. Reyes-Torres CA, Castillo-Martínez L, Ramos-Vázquez AG, et al. Effect of a texture-modified and controlled bolus volume diet on all-cause mortality in older persons with oropharyngeal dysphagia: Secondary analysis of a randomized controlled trial. Nutr Clin Pract. 2024;39(3):665-672. doi:10.1002/ncp.11052
  8. Jukic Peladic N, Orlandoni P, Di Rosa M, et al. Multidisciplinary assessment and individualized nutritional management of dysphagia in older outpatients. Nutrients. 2023;15(5):1103. doi:10.3390/nu15051103
  9. Newman R, Vilardell N, Clave P, et al. Effect of bolus viscosity on the safety and efficacy of swallowing and the kinematics of the swallow response in patients with oropharyngeal dysphagia: White paper by the European Society for Swallowing Disorders (ESSD). Dysphagia. 2016;31(2):232-49. doi:10.1007/s00455-016-9696-8

These are not official IDDSI resources, educational materials, or education programs, and they are NOT meant to replace materials and resources on IDDSI.org.

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