FOODS TO AVOID WITH DYSPHAGIA
We’d like to put your mind at ease as to
what someone living with dysphagia
should or shouldn’t be eating.
There are some types of food that can pose a particular risk to those with swallowing difficulties if they are not blended down properly. There are also other foods that are particularly difficult to blend well and therefore you should consult your Speech and Language Therapist regarding the following.*
High risk foods to avoid with dysphagia:
- Mixed consistency foods – these are any foods with more than one texture or consistency that can prove challenging for someone with dysphagia. E.g. cereals that do not blend well with milk, minced meat with a gravy that is thin, bread that has been dipped in soup.
- Food that contains husks (husks are the dry outer covering of some fruits or seeds) - e.g. granary or other multi-grain breads and vegetables such as sweetcorn.
- Foods with a fibrous or ‘stringy’ texture - e.g. celery, green beans, melted cheese or pineapple.
- Fruit or vegetables with thick skins, seeds or pips - e.g. baked beans, peas, grapes and tomatoes.
- Crunchy and crumbly items such as toasts, biscuits, crackers, crisps, pie crusts.
- Hard foods – sweets, tough meat, nuts, seeds.
- Bread is usually only recommended to be safe on a case-by-case basis as per guidance from your Speech and Language Therapist.
How can Wiltshire Farm Foods help?
*Wiltshire Farm Foods are providing general information regarding the foods that can be hazardous to those with dysphagia and are not recommending any direct healthcare practice. The information in this article should not take priority over the advice of any registered Healthcare Professional, and their advice should always be followed regarding any health issues or procedures.