Researchers at UWE Bristol have used 3D printing technology to develop meals that are suitable for people with swallowing difficulties.
Dysphagia, a swallowing disorder, affects an estimated 16 percent of the UK population, mainly older adults and people with health conditions such as stroke or dementia.
The researchers used an extrusion-based 3D food printer to produce multi-component, nutrient-rich and visually appealing dishes that are safe to swallow and easy to digest.
Dr Alexandros Stratakos, Associate Professor in Sustainable Agri-Food Production at UWE Bristol, said: “With our 3D printed food, there is significantly less risk of food particles sticking in the throat or the oesophagus, which can be very problematic for people with dysphagia. It requires less chewing and has a specially formulated structure which gives more control of the food to the person with dysphagia.”
In collaboration with clinical nutritionists, they developed recipes using pureed peas, Greek yogurt, extra virgin olive oil, organic mint leaves and vegetable broth. By experimenting with different thickeners and gelling agents, they found an optimal blend that provided the required texture and viscosity for dysphagic patients.
The meals were printed quickly, in about 20 minutes, and designed in appealing patterns and shapes. A survey of UK dysphagia patients and their carers showed overwhelmingly positive responses.
“As researchers we try to solve real life problems and dysphagia is a very important one. It is a growing issue due to our aging population and will become a bigger healthcare burden both in the UK and internationally. This study highlights the importance of bringing together multidisciplinary expertise, in this case on food science, additive manufacturing and dietetics/nutrition, to develop novel solutions for real-world problems.”
Dr Clare Jonas, Research Communications Lead at the Stroke Association, said: “Swallowing problems affect around half of all stroke survivors. It can be dangerous, causing foods to ‘go down the wrong way,’ which can lead to choking or lung infections. Safety is therefore a primary concern but offering healthy and palatable meals matters too. We are pleased to see research being conducted in this area, because we know that finding ways to reduce the risk of lung infections and other complications after stroke is important to stroke survivors, as is understanding how to support them in regaining the abilities needed for everyday life.”
The research team now plans to conduct clinical trials to further evaluate the suitability of the printed meals. In the long term, 3D food printers will be used in care facilities and hospitals to produce and customize meals directly on site.
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