A guide for patients with dysphagia about high risk foods and textures
Last edited: 16/07/2024
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
Which may include pineapple, runner beans, celery, lettuce, onions, bacon fat, pickled vegetables and melted cheese. |
| Vegetable and fruit skins
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
Such as toast, flaky pastry, dry biscuits and crisps. |
| Crumbly foods
Including bread crusts, pie crusts, crumble and dry biscuits. |
| Hard foods
For example boiled and chewy sweets, nuts, seeds and tough meat. |
| Food with husks
Things like sweetcorn and granary bread. |
| Foods that change consistency
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
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.
This information should only be followed on the advice of a healthcare professional.
Do you have feedback about our health services?
0800 030 4550
Text 07899 903499
Monday to Friday, 8.30am to 4.30pm
kentchft.PALS@nhs.net
www.kentcht.nhs.uk/PALS
Patient Advice and Liaison Service (PALS)
Kent Community Health NHS Foundation Trust
Trinity House, 110-120 Upper Pemberton
Ashford
Kent
TN25 4AZ
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If you need communication support or this information in another format, please ask a member of staff or contact us using the details above.
