Savorease Journal: Nutrition Tips, Soft Food Recipes & Recovery Insights

This blog explores the hidden risks of ultra-processed foods (UPFs) in the clinical management of dysphagia.  While UPFs are commonly used in supplements and snacks due to their convenience and texture compliance, emerging research links them to inflammation, gut dysbiosis, cognitive decline, and cardio metabolic diseases. This article calls for a critical re-evaluation of dysphagia-friendly products and advocates for a shift toward sensory-rich, whole-food-based alternatives that support both safe swallowing and long-term health.