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A guide for patients with dysphagia about high risk foods and textures

Published:16/07/2024
Last edited: 16/07/2024
Code: 01076

High risk foods and textures

Some foods and textures are more difficult to swallow than others. Your speech and language therapist will advise you whether these foods should be avoided altogether or if more care should be taken when eating them.

Please note, the foods listed are examples only - not all foods can be listed so if you have any questions or concerns please contact your speech and language therapist.

Stringy, fibrous texture 

Pineapple cut in various ways

Which may include pineapple, runner beans, celery, lettuce, onions, bacon fat, pickled vegetables and melted cheese.

Vegetable and fruit skins

A variety of fruit

Including orange segments, grapes, tomatoes, apple, peppers, potatoes, beans, such as, broad, baked, soya, black- eyed peas.

Mixed consistency foods

For example cereals which do not blend with milk – muesli, mince with thin gravy, soup with lumps, soaked bread.

Crunchy foods

toast

Such as toast, flaky pastry, dry biscuits and crisps.

Crumbly foods

crackers

Including bread crusts, pie crusts, crumble and dry biscuits.

Hard foods

hard boiled sweets

For example boiled and chewy sweets, nuts, seeds and tough meat.

Food with husks

a can of sweetcorn and a corn on the cob

Things like sweetcorn and granary bread.

Foods that change consistency

three ice cream cones

Including ice cream, ice lollies and thick milkshakes made with ice cream.

Foods which can become cloggy

Such as white bread and pasta.

 

Contact us

0300 123 0785 for east Kent
0300 123 1948 for west Kent
kentchft.aslt@nhs.net

Please complete our Adult Community Speech and Language Therapy Service referral form or you can be referred by a GP or healthcare professional.

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