What is it about?
Having trouble determining if gelatin-based desserts are appropriate for your patients with dysphagia? This study uses International Dysphagia Diet Standardisation Initiative (IDDSI) testing methods to determine the IDDSI level and transitional food status for 16 desserts commercially available in the United States. We have shown that many gelatin-based desserts are a Level 7, Easy to Chew that do not change to a thin liquid.
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Why is it important?
Recommending gelatin-based desserts to individuals with dysphagia on a texture modified diet can be clinically challenging. Using the International Dysphagia Diet Standardisation Initiative testing methods, this study confirms gelatin-based desserts are not a thin liquid.
Perspectives
We hope this article provokes more conversations about food items that are challenging to test and that may conflict with our clinical understanding. It has been a great pleasure working with the United States IDDSI Resource Group, Resource and Best Practice "Gelatin taskforce”, in their persistent efforts to improve clinical consensus of challenging food items.
Dr. Deirdre Larsen
East Carolina University
Read the Original
This page is a summary of: Characterizing Gelatin-Based Desserts Using International Dysphagia Diet Standardisation Initiative Testing Methods, Perspectives of the ASHA Special Interest Groups, December 2023, American Speech-Language-Hearing Association (ASHA),
DOI: 10.1044/2023_persp-23-00159.
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