Background: Dysphagia from whatever cause is a major source of morbidity. A diverse range of modified food consistencies and dysphagia diets have been developed to provide safe meals for the management of people with eating, drinking and swallowing disorders. In this paper the current literature on this topic is reviewed and areas for further study are highlighted. Methods: An initial review of the literature was carried out using the MEDLINE database. Covering the years 1981-96 we used the following key words: dysphagia, swallowing disorders, dysphagia diets. We also reviewed textbooks, back issues of the British Dietetic Associations' Dietetics Today and consulted with colleagues with a special interest in dysphagia. Results and conclusions: Swallowing disorders occur in all age groups, as a result of problems occurring in the preparatory, oral and pharyngeal stages of the swallow. Swallowing disorders at the oesophageal level are not amenable to techniques of swallowing therapy, however, it should be noted that these patients benefit from alteration of diet consistency. The importance of providing suitable and nutritionally adequate meals for individuals with neurological dysphagia is clear, but selection of a textured diet to implement is not. National guidelines are needed for the development and implementation of textured diets for the management of dysphagia.
