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Between 4-16% of adults in the United States have experienced difficulty swallowing at some point during their lives. Difficulty swallowing, or clinically referred to as dysphagia, poses increased concern when drinking beverages. While no treatment is currently available, it is often recommended that liquids be thickened to improve the safety of swallowing and prevent liquids from being aspirated in the lungs. However, thickened liquids are poorly accepted by individuals with dysphagia. Taste and flavor suppression has been shown in various thickened liquid matrices, but the mechanisms for understanding these changes in perception are quite complex. Additionally, literature focused on dysphagic patients’ experiences with different types of beverages and clinicians’ experiences with thickening beverages is minimal. The study had two main goals: 1) explore how sensory properties including texture, taste, and flavor affect acceptance of specific thickened liquids and 2) determine challenges clinicians experience with thickening different beverages. This was achieved through a quantitative and qualitative online survey administered to clinicians (n=83; 96% speech-language pathologist) in the United States who work with dysphagia patients. Free-response questions related to thickening issues highlighted challenges with carbonation, temperature, and dairy products. Coffee, water, soda, milk, and oral nutritional supplements were the most complained about thickened beverages, respectively. Disliking of texture was a common complaint for each beverage likely due to the dissimilarity to the unthickened version and challenges associated with thickening. Off-flavors were reported for each beverage and were the most present in water. Additionally, clinicians noted the thickened version of the beverage typically has less flavor. To increase the acceptance of thickened liquids, clinicians believe the texture and flavor need significant improvements. Interdisciplinary work in the field of food science is needed to create a smoother consistency, more stable thickness across time and temperature, and improved flavor/taste to develop more enjoyable beverages for dysphagic patients.

台灣高齡者之吞嚥困難解決方案的市場分析與商機 / It has been suggested that dysphagia affects approximately 8 % of the world’s population. People may be completely unable to swallow or may have trouble in safely swallowing liquids, foods, or saliva. When that happens, eating becomes a challenge. Recent studies have identified elderly people who require the long- term care as being at increased risk for dysphagia due to changes in the swallowing mechanism as aging occurs, it may affect 30% to 40% of the population at 65 years old or more. Taiwan is on course to go from being an “aging society” to an “aged society” and is experiencing a rapid increase in the number of older adults who require long-term care. Dysphagia is a prevalent difficulty among elderly people. Though increasing age facilitates subtle physiological changes in the swallow function, age-related diseases are significant factors in the presence and severity of dysphagia. Among elderly diseases and health complications, stroke and dementia reflect high rates of dysphagia. In both conditions, dysphagia is associated with nutritional deficits and increased risk of pneumonia. Recent efforts have suggested that long-term care organizations or nursing homes are also at risk for dysphagia and are associated deficits in nutritional status and increased pneumonia risk. Swallowing rehabilitation is an effective approach to increase safe oral intake in these populations and recent research has demonstrated extended benefits related to improved nutritional status and reduced pneumonia rates. Living with dysphagia is challenging, but it can be managed. For elderly people with dysphagia, it's important to continue the principle of maintaining hydration, calories and nutrients, especially protein and fluids. Texture-modified foods and thickened liquids can help achieve nutritional and hydration goals. This research provides the market analysis of dysphagia solution and its market opportunities in Taiwan. It concludes with a market plan to assess the viability of such a business opportunity. Well- structured management of dysphagia can not only provide elderly people’s physical, mental and social well-being but also brings the elderly people the pleasures of eating and the dignity during the last few years of their lives.