Comprehensive review on computational modeling of rheological behavior of various food with esophageal disorders: A mechanical perspective and diet modification

Disorders and diseases present considerable challenges to human society, and among them, dysphagia stands out as a frequently observed disorder, notably affecting both the elderly and pediatric populations. Addressing this issue has been the focus of numerous clinical and medical research efforts. However, a comprehensive approach that investigates both the mechanical and biological aspects of dysphagia holds promise for proposing and implementing more effective solutions. By exploring the mechanobiology of the human digestive system, particularly focusing on swallowing and esophageal peristalsis, a deeper understanding of dysphagia can be gained. Studying the rheological behavior of food during the digestion process becomes crucial, allowing for the customization of food diets for individuals affected by this disorder. This review provides an overview of various mathematical and finite element analysis (FEA) models that have been proposed to address dysphagia. Additionally, it explores the rheological properties of the food bolus, offering acumens that can contribute to a more nuanced understanding of the disorder. This multidimensional approach holds the potential to improve both the diagnosis and treatment of dysphagia, ultimately enhancing the quality of life for individuals affected by this condition.