Treffer: Dysphagia, Quality of Life and the Feasibility of 3D Food Printing to Improve Mealtime Experiences: A Qualitative Meta-Synthesis

Background: Research on the impacts of dysphagia and its interventions on quality of life, along with research on food-shaping, indicates that 3D food printing may help to improve mealtime experiences and mealtime-related quality of life for adults with dysphagia. Aims: To synthesise an integrated set of studies on the impact of dysphagia and its interventions on quality of life and the views of stakeholders on 3D food printing. This synthesis was done to inform the development of an evidence-based framework guiding future clinical practice and research into food design in dysphagia. Methods and Procedures: A qualitative meta-synthesis of six integrated, related studies on dysphagia, quality of life and 3D food printing was conducted to identify content themes. A "Framework of Mealtime Quality of Life for Adults with Dysphagia" was established, illustrating the connections between the themes. Outcomes and Results: Impacts of dysphagia and its interventions (texture-modified foods in particular) on quality of life for adults with dysphagia include reduced physical health, reduced choice and control, reduced social engagement, and poor mealtime experiences. There are a range of barriers and facilitators to improving quality of life for adults with dysphagia. Stakeholders viewed 3D food printing as a strategy that could, with further development, improve mealtime experiences; however, various feasibility issues and other identified problems would need to be addressed for such potential to be realised. Conclusion and Implications: Dysphagia and its interventions impact quality of life in many ways. The influence of food design on quality of life and mealtime experiences should be considered. The evidence-based framework established in this meta-synthesis for dysphagia, quality of life and food design could be used by health professionals to guide their considered assessment and interventions in mealtime management.

As Provided