Textural considerations in the design of transitional foods for dysphagia

Abstract Transitional foods constitute a distinct texture category for individuals with dysphagia, yet comprehensive understanding of these foods remains limited for food technologists and clinicians. This review aims to discuss key textural considerations that are not explicitly addressed in current definitions or requirements. These considerations, which are vital for foods that change consistency upon exposure to moisture/saliva or temperature, include mechanical breakdown by tongue-palate pressure, the rate and characteristics of consistency change, and the size and structure of the foods. Two conceptual breakdown pathways are proposed to facilitate the integration of these principles into the rational design of safer and more palatable transitional food products.