Textural Flow Analysis of United States Commercially Available Baby Foods: Packaging and Delivery Method Comparisons by the International Dysphagia Diet Standardization Initiative Framework.

Abstract

This study evaluated the flow and textural characteristics of commercial baby food in order to increase clinical knowledge to support patients with pediatric dysphagia. Samples from three organic and non-organic brands included four labeled stages and a variety of ingredients. A standardized method for evaluating the characteristics of room-temperature baby foods was utilized in order to compare, across two geographic regions, the brands and the labeled stages. Based on the manufacturing stages, no logical progression in thickness or texture was observed in relation to labeled food stages. Regardless of the stage, our results reveal that 75% of the baby foods samples are categorized as moderately thick liquid or liquidized food. Furthermore, two-thirds of products categorized as "large variability" foods were labeled as Stage 1. Caregivers and clinicians bear the burden for the presentation of safe and appropriate transitional foods during a child's milk-weaning process. Current "staged" guidelines on baby foods do not accurately convey information about the product's textural characteristics (i.e., thickness, cohesiveness, adhesiveness, etc.), which can influence the safety and efficiency of oral intake.