Lorenz Tim, Iskandar Michèle M, Baeghbali Vahid, Ngadi Michael O, Kubow Stan
School of Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada.
Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran.
Foods. 2022 Jun 17;11(12):1789. doi: 10.3390/foods11121789.
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affected by it is the elderly. Texture-modified diets are part of the treatment plan for dysphagia. This bland, restrictive diet often contributes to malnutrition in patients with dysphagia. Both energy and protein intake are of concern, which is especially worrying, as it affects the elderly. Making texture-modified diets more appealing is one method to increase food intake. As a recent technology, 3D food printing has great potential to increase the appeal of textured foods. With extrusion-based printing, both protein and vegetable products have already been 3D printed that fit into the texture categories provided by the International Dysphagia Diet Standardization Initiative. Another exciting advancement is 4D food printing which could make foods even more appealing by incorporating color change and aroma release following a stimulus. The ultra-processed nature of 3D-printed foods is of nutritional concern since this affects the digestion of the food and negatively affects the gut microbiome. There are mitigating strategies to this issue, including the addition of hydrocolloids that increase stomach content viscosity and the addition of probiotics. Therefore, 3D food printing is an improved method for the production of texture-modified diets that should be further explored.
吞咽困难是一种吞咽机制受损的病症。它最常见的病因是中风。吞咽困难会引发严重后果，包括窒息和吸入性肺炎，这两者都可能致命。受其影响最大的人群是老年人。质地改良饮食是吞咽困难治疗方案的一部分。这种清淡、受限的饮食常常导致吞咽困难患者营养不良。能量和蛋白质摄入都令人担忧，这对老年人尤其不利。让质地改良饮食更具吸引力是增加食物摄入量的一种方法。作为一项最新技术，3D食品打印在提升质地化食品吸引力方面具有巨大潜力。通过基于挤压的打印方式，已经有蛋白质和蔬菜产品被3D打印出来，符合国际吞咽困难饮食标准化倡议所规定的质地类别。另一项令人兴奋的进展是4D食品打印，它可以通过在受到刺激后实现颜色变化和香气释放，使食物更具吸引力。3D打印食品的超加工性质引发了营养方面的担忧，因为这会影响食物的消化，并对肠道微生物群产生负面影响。针对这个问题有一些缓解策略，包括添加能增加胃内容物粘度的水胶体以及添加益生菌。因此，3D食品打印是生产质地改良饮食的一种改进方法，值得进一步探索。
