Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids

Dysphagia, a widely suffered disease mainly by seniors, causes food swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even death. Designing special diets thickened fluids (e.g. water, milk, soups, juices) is an essential means of managing swallowing problems for people with dysphagia. This review discusses intrinsic influencing factors surface tension, viscosity, yield stress, the cohesion fluid boluses) external temperature, volume, saliva secretion, body posture) that influence behaviors oropharyngeal flow velocity, residual amount, risk) fluids. Subsequently, computer models assessing features (Newtonian/non-Newtonian) are highlighted, including mesh-based methods finite element method (FEM)) mesh-free smooth particle hydrodynamics (SPH) moving semi-implicit (MPS)). Also, current challenges prospects modeling in development dysphagia foods proposed. The closely linked to factors. Increasing viscosity cohesiveness can slow swallowed bolus suppress splashing, thus providing more response time nerve system muscles reduce choking risks. Such information vital establishing used inspect process These potentially useful developing foods, especially fluids, tailored performance.