The diet in dysphagia must be adapted to the needs of each patient. In general, it is important to pay attention to the textures of foods, as there is a risk of choking. What should we know about it?
To begin with, let’s remember that normal swallowing allows all food to pass from the mouth into the esophagus. It includes the joint work of the structures of the head, neck and thorax, and the closure of the airways to avoid their obstruction.
Its characteristic is efficiency, that is, we can ingest all the food and water necessary for the body; also safety, because it protects the respiratory tract from possible complications.
What is dysphagia?
The term dysphagia comes from two Greek words: “dys” (difficulty) and “phagia” (eating). It is a sensation of difficulty in swallowing solid or liquid food and, in some occasions, it can cause pain.
Difficulty with solids indicates that there is a problem with obstruction, while dysphagia with liquids indicates a functional alteration.
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