European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery · 2025
Application of three-dimensional printed food for patients with dysphagia: a scoping review.
СтатьяScoping ReviewНазвание и аннотация: Перевод в очереди
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Niu Yirou, Jin Shuai, Wang Yanling, Xiao Qian
Аннотация
BACKGROUND: Three-dimensional (3D) printing technology has been applied to the production of food for dysphagia patients. This study aimed to summarize the characteristics of 3D printed food applied to patients with dysphagia, and to find out the perspectives of patients with dysphagia, caregivers, and health professionals on 3D printed food.
METHODS: This study was based on the scoping review methodology of Joanna Briggs Institute. The studies related to the application of 3D printing in patients with dysphagia were searched from nine databases from the establishment of the databases to June 2024. Then, the included studies were summarized and analyzed.
RESULTS: A total of 46 articles were included, most of which were experimental studies. The types of 3D printed dysphagia food were varied, mainly cakes, meat, vegetables, and fruits. According to the International Dysphagia Diet Standardisation Initiative, 3D printed products covered level 3 to 7 food. The optimal type and dosage of hydrocolloids were the focus of included studies, but there was no conclusion. 3D printing conditions were also explored, such as printing model, temperature, fill rate, nozzle diameter, and printing speed. Additionally, dysphagia patients, caregivers, and health professionals saw great promise in 3D printed food suitable for dysphagia patients, but there were still some barriers.
CONCLUSIONS: 3D printing could produce food suitable for dysphagia patients, but studies in this field were still in its infancy. In the future, the effects of 3D printed food applied to patients with dysphagia can be further explored.
METHODS: This study was based on the scoping review methodology of Joanna Briggs Institute. The studies related to the application of 3D printing in patients with dysphagia were searched from nine databases from the establishment of the databases to June 2024. Then, the included studies were summarized and analyzed.
RESULTS: A total of 46 articles were included, most of which were experimental studies. The types of 3D printed dysphagia food were varied, mainly cakes, meat, vegetables, and fruits. According to the International Dysphagia Diet Standardisation Initiative, 3D printed products covered level 3 to 7 food. The optimal type and dosage of hydrocolloids were the focus of included studies, but there was no conclusion. 3D printing conditions were also explored, such as printing model, temperature, fill rate, nozzle diameter, and printing speed. Additionally, dysphagia patients, caregivers, and health professionals saw great promise in 3D printed food suitable for dysphagia patients, but there were still some barriers.
CONCLUSIONS: 3D printing could produce food suitable for dysphagia patients, but studies in this field were still in its infancy. In the future, the effects of 3D printed food applied to patients with dysphagia can be further explored.