What was the reason?

As the food industry continues to grow and expand, how do we fill in the gap and make sure that our dysphagia population isn't left behind?

The food industry continues to grow and expand. One of the newest food industry “trends” is the meatless industry or plant-based sector. U.S. consumers spent nearly 2.3 billion dollars on plant-based foods in 2018 (Forbes, 2019). As a result, the number of people who identified as vegans in the U.S. increased from 1 to 6 percent in 3 years (2014-2017). The data shows that while the retail food market in the United States grew by two percent, sales in the plant-based food sector have grown by 11 percent (VegNews 2019). Sales of meatless options have grown by 9% from 2018 to 2019 as a result of catering to this small sector of the general population through inclusion, innovation, and accommodations.

Considering the ongoing increased trends in using prepared food services and food delivery, this leaves a gap for one group of consumers: adults with dysphagia. Each year, approximately one in 25 adults will experience a swallowing problem in the United States (Bhattacharyya, 2014). Epidemiologic studies indicate that the numbers may be as high as 22% of the population over 50 years of age. Several studies conclude that between 300,000 and 600,000 individuals in the United States are affected by neurogenic dysphagia each year. Furthermore, 10 million Americans are evaluated each year for swallowing difficulties (NOSFD, 2019).

What is so important about the food industry and dysphagia? Census and geriatric analyses indicate an increase in people living longer with long term conditions (Smithard, 2019). Impaired swallowing will accompany many long-term conditions. The food service industry is based on the enjoyment factor of the physiological function of swallowing. The business must adapt to the human aging and disease processes of the lifespan to prepare and intentionally address what happens when the foundation of eating is impaired. A solution to address the gap in swallowing impairment with modern dining is lacking, until now. Join the Dysphoodie movement to stay connected and advocate for swallowing disorder inclusion, visibility and convenience.