Molimi Mpho Brian, Egan Paul, Adebo Oluwafemi Ayodeji
Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa.
Department of Mechanical Engineering, Texas Tech University, USA.
Food Res Int. 2025 Feb;202:115629. doi: 10.1016/j.foodres.2024.115629. Epub 2024 Dec 31.
Dysphagia is a deglutition difficulty that is more prevalent among the elderly population. This review focused on progress in the development of 3D-printed foods (3DPFs) for dysphagia patients, specifically, on the type of food sources used, processing techniques involved, and the International Dysphagia Diet Standardisation Initiative (IDDSI) category, nutrition, acceptability, and safety aspects. Due to the unappetizing nature of typical dysphagia meals, 3D food printing (3DFP) is regarded as a promising technology for developing nutritious and appetizing meals for dysphagia patients. The addition of hydrocolloids such as gums, starches, gelatin, and others, during pre-processing, has enabled the use of non-printable food sources that are rich in nutrients and health benefits such as fruits, vegetables, legumes, cereals, and roots in the development of dysphagia-orientated 3DPFs, along with various processing methods such size reduction operations, mixing techniques, and thermal processes. Together, these processes can enhance printability, IDDSI compliance, and the structural stability of non-printable food materials in the development of 3D-printed dysphagia-orientated diets. However, the acceptability of these meals among dysphagia patients needs to be thoroughly investigated to validate the role of 3DFP for nutrition personalization, and improved acceptance. The food safety risks associated with this technology challenge its practicality as an effective dysphagia management strategy, but through the establishment of regulations, such risks can be mitigated. Collaboration among dysphagia professionals in hospitals and food scientists and technologists is necessary to foster the integration of different expertise for dysphagia management.
吞咽困难是一种吞咽障碍，在老年人群中更为普遍。本综述聚焦于吞咽困难患者的3D打印食品（3DPF）的开发进展，具体涉及所使用的食物来源类型、相关加工技术，以及国际吞咽困难饮食标准化倡议（IDDSI）类别、营养、可接受性和安全性等方面。由于典型的吞咽困难餐食缺乏吸引力，3D食品打印（3DFP）被视为一种有前景的技术，可为吞咽困难患者开发营养丰富且美味的餐食。在预处理过程中添加诸如胶类、淀粉、明胶等水胶体，使得在开发以吞咽困难为导向的3DPF时能够使用富含营养且有益健康的不可打印食物来源，如水果、蔬菜、豆类、谷物和块根类，同时采用各种加工方法，如粉碎操作、混合技术和热加工。这些过程共同作用，可提高可打印性、符合IDDSI标准程度以及不可打印食品材料在开发3D打印吞咽困难导向饮食中的结构稳定性。然而，需要对这些餐食在吞咽困难患者中的可接受性进行全面调查，以验证3DFP在营养个性化和提高接受度方面的作用。与该技术相关的食品安全风险对其作为一种有效的吞咽困难管理策略的实用性构成挑战，但通过制定法规，此类风险可得到缓解。医院的吞咽困难专业人员与食品科学家和技术专家之间的合作对于促进不同专业知识在吞咽困难管理中的整合是必要的。
