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Issues associated with the use of modified texture foods
H Keller1, L Chambers, H Niezgoda
1University of Guelph, Guelph, ONT, Canada. hkeller@uoguelph.ca
The Journal of Nutrition, Health & Aging
|March 30, 2012
Summary
Modified texture foods (MTF) are common for older adults, but research on their nutritional and sensory quality is lacking. Studies show MTF use is linked to undernutrition, though direct causality is unclear.
Area of Science:
- Geriatric Nutrition
- Food Science
- Clinical Dietetics
Background:
- Modified texture foods (MTF) are increasingly used in the geriatric population.
- This trend is driven by longer survival rates for individuals with dementia, stroke, and other degenerative diseases affecting chewing and swallowing.
- There is a significant gap in clinical, nutritional, and sensory research concerning MTF.
Purpose of the Study:
- To review existing literature on modified texture foods (MTF) for the geriatric population.
- To identify key issues influencing the nutritional and sensory quality and acceptability of MTF.
- To highlight knowledge gaps and considerations for future research in this area.
Main Methods:
- Literature review of studies on modified texture foods (MTF).
- Analysis of factors affecting nutritional and sensory quality.
- Examination of associations between MTF use and nutritional status.
Main Results:
- MTF use is frequently associated with undernutrition in the geriatric population.
- Establishing a direct causal link between MTF and undernutrition is challenging due to confounding factors like feeding assistance.
- Limited research exists on the specific nutritional and sensory attributes of MTF.
Conclusions:
- Further research is crucial to understand the impact of MTF on geriatric nutrition.
- Addressing knowledge gaps in nutritional and sensory quality is essential for improving practice.
- Careful consideration of confounding factors is necessary for future research designs.
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