Abstract
BackgroundVarious fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field.ObjectiveTo investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia.MethodThe study design was based on qualitative evidence synthesis methodologies. This involved revised scoping review methods (peer-reviewed published articles from 1980 to 2020 over seven databases), with an adapted consultation phase through online focus group discussions with six world experts. The data was analysed using frequency and thematic analysis, and ideology critique.ResultsA total of 11 articles were included in the revised scoping review analysis (seven research studies and four review articles). The analysis of these articles revealed a lack of diversity in geography, discipline and perspective exploring the construct of food textural acoustics. A total of three themes with three associated core arguments emerged from the revised scoping review and the consultation phase. These arguments highlighted (1) the need to study food textural acoustics because of its salience and pleasure responses, (2) possible methodological dilemmas in studying food textural acoustics due to the complexity of eating, and (3) considerations with regard to the approach and positioning adopted when studying the construct.ConclusionFood textural acoustics may be a sensible construct to understand eating for individuals with dysphagia. As eating is a complex process, there is a need to challenge the methods we use when studying this construct of food textural acoustics. We hope that this article inspires researchers and practitioners to think differently by using textural, and its associated acoustic, properties as a way to reimagine dysphagia practice, especially for those from low- to middle-income contexts such as South Africa and Brazil.
Highlights
Various fields of study have alluded to food textural, and its associated acoustic, properties
To investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia
In relation to the stated objective, to investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia, the results and discussion will be presented under the following two headings: (1) PRISMA-ScR results and bibliographic coverage findings of the 11 included articles, and (2) overview of core concepts and considerations related to food textural acoustics and eating
Summary
Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). Because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field. Despite the multisensory nature of eating, acoustic stimuli are not predominately used. This is due to the challenging nature of selecting the appropriate food textures, that have robust and consistently replicable acoustic properties, yet still safe for consumption for individuals with dysphagia. Auditory properties are not sufficiently foregrounded in comparison to the remaining senses in other fields such as cognitive neuropsychology and are often regarded as the neglected or ‘forgotten flavour sense’ (Spence, 2015)
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