By Filipa Gaspar via SWNS
Scientists at a British university have become the first make to 3D printed food – for people with swallowing difficulties.
Academics led by UWE Bristol have used an extrusion-based 3D food printer to produce meals that are safe to chew, swallow and digest.
Meals produced for the research led by Dr. Alexandros Stratakos were developed alongside clinical nutritionists to ensure they were complete, multi-ingredient, nutrient-rich dishes suitable for people with dysphagia.
They were made using pureed garden peas, strained Greek yogurt, extra virgin olive oil, powdered organic mint leaves and vegetable stock.
Researchers experimented by trying different novel combinations of food-grade thickeners and gelling agents until they identified an optimum formulation that provided a texture and viscosity suitable for people with dysphagia.
Dr. Stratakos, Associate Professor in Sustainable Agri-Food Production at UWE Bristol, said: “With our 3D printed food, there is significantly less risk of food particles sticking in the throat or the esophagus, which can be very problematic for people with dysphagia.
“It requires less chewing and has a specially formulated structure which gives more control of the food to the person with dysphagia.
“Previous research on 3D printed food suitable for dysphasia has focused on meals with only one or a small number of ingredients and has paid less attention to the nutritional profile of the food.
“Our food product is the first that is suitable for people with dysphagia, but at the same time is nutritious, palatable and rich in calories.
“As researchers, we try to solve real-life problems and dysphagia is a very important one. It is a growing issue due to our aging population and will become a bigger healthcare burden both in the UK and internationally.
“This study highlights the importance of bringing together multidisciplinary expertise, in this case on food science, additive manufacturing and dietetics/nutrition, to develop novel solutions for real-world problems.”
Estimates suggest that up to 16 percent of the UK population has dysphagia – with the condition more common among older adults and individuals with certain health conditions including stroke patients and dementia patients.
People with the condition often need to modify their diet to make swallowing easier and safer by eating pureed foods, thickened liquids or soft foods.
However, pureed foods can be bland and unappetizing in taste and texture, and lacking in nutritional variety and density.
To make the food, the researchers added ingredients to cartridges which are placed inside the 3D printer.
When the machine is switched on, the ingredients are extruded as ‘ink’ through nozzles onto a plate.
Layers of ‘ink’ are deposited on the surface of the plate in a pre-programmed shape, then multiple layers are added to build a three-dimensional object.
Meals can be produced quickly – approximately 20 minutes – and printed in a variety of attractive patterns and shapes.
A survey showed UK-based dysphagia patients, and their carers, were ‘overwhelmingly positive’ about the concept of the type of 3D-printed meals produced in the study.
Respondents said they would be willing to purchase the meals, which are high in fibre and protein if they were commercially available.
Following the success of their laboratory-based research, the academic team now hope to secure funding to conduct a clinical trial.
Dr. Stratakos said he could envisage 3D food printers eventually being introduced to care homes and hospitals to enable food to be produced on-site and served to patients.
He said: “It’s important to evaluate the suitability of this product, and this would involve a clinical trial where it would be tested by patients with dysphagia. We have taste-tested the food ourselves here in the lab and it tastes great.”
Dr. Clare Jonas, Research Communications Lead at the Stroke Association, said:⯓Swallowing problems affect around half of all stroke survivors. It can be dangerous, causing foods to ‘go down the wrong way,’ which can lead to choking or lung infections. Safety is therefore a primary concern but offering healthy and palatable meals matters too.
“We are pleased to see research being conducted in this area because we know that finding ways to reduce the risk of lung infections and other complications after stroke is important to stroke survivors, as is understanding how to support them in regaining the abilities needed for everyday life.”
The project was an international collaboration between the UK, Greece and Serbia, including four researchers from UWE Bristol and academics from the University of the Peloponnese and University of Novi Sad.
