Millions of people worldwide struggle with dysphagia, a condition characterized by difficulty with swallowing. For those suffering from swallowing disorders, thickening agents offer a means of enjoying foods and beverages safely. However, not all thickening agents are created equal.
There are both natural and man-made thickening agents for food available on today’s markets. This article will focus on how dysphagia patients and their caregivers can use natural thickeners to improve food safety and enjoyability.
What Makes a Thickener a Good Choice?
Because thickening agents are used to achieve therapeutic ends, they must meet several important criteria to be considered safe and effective. Any good natural thickener will do the following:
- Mix easily into liquids.
- Provide a uniform texture.
- Be made from safe ingredients.
Thickening agents shouldn’t alter the nutritional profile of the foods and should make them safe to consume without changing the taste.
Choosing the Right Thickness
As a general rule, people with worse swallowing problems need thicker drinks and pureed foods. There are several classifications of dysphagia levels, but in the US, these three generally accepted levels of thickness for dysphagia diets are most relevant:
1. Mildly Thick
Mildly thickened liquids have about the same texture as cream and can be consumed in a cup. Speech pathologists and dieticians sometimes refer to them as nectar thick or cream thick, as well.
2. Moderately Thick
Also referred to as honey thick, moderately thickened liquids are similar in texture to milkshakes. They pour slowly and can be eaten with a spoon instead of being drunk from a cup. The difference between honey-thick liquids and true milkshakes is that moderately thickened drinks don’t thin out as they melt.
3. Extremely Thick
Also called pudding thick, extra thick, or mousse thick, this level of liquid treatment is reserved for people with the worst swallowing disorders. It can’t be poured and must instead be eaten with a spoon.
Natural Thickening Agents to Look For
There are many natural thickening agents available, but not all of them are ideal for all dysphagia patients. Even a substance as simple as flour can be used to thicken a meal, but that’s the worst option in terms of taste and nutritional profile. A good thickener will be free from allergens and safe to use for any dysphagia meal.
Starch-based and gum-based thickeners are the most popular varieties. Starch particles are good for thickening liquids that will be consumed immediately, but they tend to continue absorbing more liquid as time goes by following the preparation and can also become thicker when refrigerated. Starches can also interact differently on a chemical level with certain fluids.
Gum-based thickeners are more consistent in performance when mixed properly, but they must be blended thoroughly with the base fluid. Gum-based thickeners are good for drinks that will be consumed over long periods. However, they can interact with adult nutritional beverages to form unwanted and potentially dangerous clumps.
Many people also use common kitchen items to thicken foods. Bananas are a good example, as are pudding and applesauce. The potential benefit of this approach is that these natural thickening agents contain additional nutrients.
When to Use a Commercially Available Thickener
There’s a place for commercially available thickening gels and powders even in households that generally use natural agents. Commercial thickeners are good for circumstances where it’s important to maintain the taste of a drink. They’re also convenient for on-the-go dysphagia meals.
