Dysphagia

Causes

Dysphagia may result from neurological disorders (such as stroke or Parkinson’s disease), esophageal obstructions, or muscle weakness affecting swallowing.

Symptoms

Symptoms include difficulty swallowing, pain or discomfort during swallowing, choking, and regurgitation of food.

Nutrition Intervention

Below is a comprehensive table of recommended and not recommended foods for each disease, providing clear guidance for optimal dietary choices.

Group Recommended foods Not recommended foods Restricted Foods
Dairy products Milk, yogurt and soft dairies. N/A
Fruits All canned and cooked fruits, 100 % fruit juices. Chewy fruit and dried fruits. N/A
Vegetables All cooked, soft vegetables. All raw vegetables. N/A
Starch All tender potatoes, soft cereals. Dry bread, toast, crackers, baguettes, wheat or bran flakes. N/A
Proteins Soft red meat, soft poultry with sauce, eggs. Tough, dry poultry (chicken and turkey), poultry with bone, Tough, dry, red meats (beef, pork, lamb) or meats with bone. N/A
Fat Olive, and canola oils, margarines, butter. Nuts, seeds, coconut, all fat difficult to chew. N/A
Sugars All seasonings and sweeteners, including honey, jams. Candies. N/A
Others Pudding, custard, Frozen desserts such as ice cream, sherbet, malts, and frozen yogurt. Chewing gum, chips, popcorn, rice cake. N/A