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A Comparison of Behavior of Transitional-State Foods Under Varying Oral Conditions

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Abstract

Transitional foods are under-utilized in the adult population as they may provide an opportunity to optimize eating pleasure and nutrition for individuals on a modified texture diet. Yet, little is known about the behavioral properties of transitional foods and no research to date has explored the dissolution of known transitional foods in adults. This study aimed to understand the extent of dissolution of five transitional snacks items in relationship to time, tongue pressure, and amount of saliva. Thirty individuals ages 50 to 88 participated in this study (10 with diagnosed xerostomia). The foods tested included shrimp chips, Baby Mum Mums, the EAT bar, and the Savorease cracker with and without dip. Each test food was placed in the mouth for 5 s or 12 s with or without tongue pressure and then expectorated. Benchtop preparation via the International Dysphagia Diet Standardisation Initiative (IDDSI) protocol was also completed. An IDDSI fork pressure test was then performed on all samples. Significant differences between snacks were found in degree of dissolution, with Savorease crackers dissolving more consistently than all others and Baby Mum Mums dissolving least frequently than all others. Tongue pressure positively influenced the dissolution of some foods, particularly those with decreased rates of dissolution. Differences also existed between testing conditions. Overall, there was a wide variability in degree and speed of dissolution across different transitional foods and testing methods. These findings support the need for individual testing to explore post-oral processing consistency when determining the clinical utility of transitional foods.

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Acknowledgements

We would like to thank Dr. Donna Neusch for helping with the recruitment process and providing valuable assistance during the data collection portion of the study.

Funding

This study was not funded.

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Authors and Affiliations

  1. Fusion Dental Specialists, Happy Valley, OR, 97086, USA

    Reva Barewal

  2. University of Oregon, Eugene, OR, 97403, USA

    Samantha Shune & Derek Kosty

  3. Food Innovation Center, Oregon State University, Portland, OR, 97209, USA

    Jason Ball

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  1. Reva Barewal
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  2. Samantha Shune
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Correspondence to Reva Barewal.

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Conflict of interest

Taste for Life, LLC, is owned by Dr. Reva Barewal. Taste for life, LLC, is a mission-based company focused on research, innovation, and education in dysphagia food products, and has created a transitional cracker line and puree dip line which were used as test samples in the current study.

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Work for this study was performed at Oregon State University, Food Innovation Center.

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Barewal, R., Shune, S., Ball, J. et al. A Comparison of Behavior of Transitional-State Foods Under Varying Oral Conditions. Dysphagia 36, 316–324 (2021). https://doi.org/10.1007/s00455-020-10135-w

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