Effects of Food Type on Pharyngeal Residue, Penetration, and Aspiration: A Prospective Study of 50 Dysphagic Adults

This study identified significant differences in oropharyngeal residue, hypopharyngeal residue, and oral processing but not penetration or aspiration, across food types in this group of outpatient dysphagic adults. These data suggest that clinicians and researchers should consider standardizing the type of regular chewable foods used during FEES. Future research should examine the generalizability of findings in people with more severe swallow impairments and in more specific patient populations.