Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels.

Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels.

<h4>Objective</h4>This study aimed to investigate the textural characteristics of foods preferred by elderly Chinese individuals and their suitability based on the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The goal was to provide objective data to support...

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Bibliographic Details
Main Authors: Muxi Chen, Yi Cheng, Wen Hu, Mengyan Wang, Juan Duan, Lei Shi
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2025-01-01
Series:PLoS ONE
Online Access:https://doi.org/10.1371/journal.pone.0317196
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