Food texture modification in head and neck cancer patients: a scoping review

The aim of this study was to provide an overview of food texture modification to address dysphagia in patients with head and neck cancer, and the current application of these methods. A comprehensive search strategy was developed across five databases: PubMed, Embase, Web of Science Core Collection, CINAHL, and the Cochrane Library. The JBI guidance for scoping reviews was used to conduct a descriptive analysis of the literature and extract data. Thirteen studies were included; 11 evaluated swallowing function in patients undergoing treatment for HNC, while two directly investigated modified food in relation to swallowing function in patients treated for HNC. Most of the studies used thin liquids for assessment, and the evaluation process often transitioned from thin or thick liquids to solids/semi-solids. Adverse outcomes occurred regardless of the treatment. However, dysphagia seemed to get worse in the short term after surgery. In terms of interventions, thickeners might have a positive effect on the patient's swallowing function. In the studies investigating food texture modification, there was an increased incidence of adverse swallowing outcomes after therapeutic treatment. Further intervention with thickener could be considered in this patient population, and a comprehensive approach needs to be taken throughout the treatment process.