{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T23:13:03Z","timestamp":1769209983756,"version":"3.49.0"},"reference-count":37,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,11]],"date-time":"2026-01-11T00:00:00Z","timestamp":1768089600000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Intl J Lang &amp;amp; Comm Disor"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Research on the impacts of dysphagia and its interventions on quality of life, along with research on food\u2010shaping, indicates that 3D food printing may help to improve mealtime experiences and mealtime\u2010related quality of life for adults with dysphagia.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Aims<\/jats:title>\n                    <jats:p>To synthesise an integrated set of studies on the impact of dysphagia and its interventions on quality of life and the views of stakeholders on 3D food printing. This synthesis was done to inform the development of an evidence\u2010based framework guiding future clinical practice and research into food design in dysphagia.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods and Procedures<\/jats:title>\n                    <jats:p>\n                      A qualitative meta\u2010synthesis of six integrated, related studies on dysphagia, quality of life and 3D food printing was conducted to identify content themes. A\n                      <jats:italic>Framework of Mealtime Quality of Life for Adults with Dysphagia<\/jats:italic>\n                      was established, illustrating the connections between the themes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Outcomes and Results<\/jats:title>\n                    <jats:p>Impacts of dysphagia and its interventions (texture\u2010modified foods in particular) on quality of life for adults with dysphagia include reduced physical health, reduced choice and control, reduced social engagement, and poor mealtime experiences. There are a range of barriers and facilitators to improving quality of life for adults with dysphagia. Stakeholders viewed 3D food printing as a strategy that could, with further development, improve mealtime experiences; however, various feasibility issues and other identified problems would need to be addressed for such potential to be realised.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion and Implications<\/jats:title>\n                    <jats:p>Dysphagia and its interventions impact quality of life in many ways. The influence of food design on quality of life and mealtime experiences should be considered. The evidence\u2010based framework established in this meta\u2010synthesis for dysphagia, quality of life and food design could be used by health professionals to guide their considered assessment and interventions in mealtime management.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>WHAT THIS PAPER ADDS<\/jats:title>\n                    <jats:p>\n                      <jats:italic>What is already known on this subject<\/jats:italic>\n                      <jats:list list-type=\"bullet\">\n                        <jats:list-item>\n                          <jats:p>Research shows that dysphagia negatively impacts on the quality of life of adults with dysphagia. Research also shows that 3D food printing may be one food design strategy to help improve the mealtime experience for people with dysphagia. However, findings from recent research needed to be synthesised to create a framework connecting the impacts of dysphagia on quality of life and the importance of food design in the mealtime experience.<\/jats:p>\n                        <\/jats:list-item>\n                      <\/jats:list>\n                      <jats:italic>What this paper adds to existing knowledge<\/jats:italic>\n                      <jats:list list-type=\"bullet\">\n                        <jats:list-item>\n                          <jats:p>This study synthesises six recent studies examining the impacts of dysphagia on quality of life and the feasibility of 3D food printing to improve the mealtime experience. From this a framework (Framework of Mealtime Quality of Life for People with Dysphagia) has been created.<\/jats:p>\n                        <\/jats:list-item>\n                      <\/jats:list>\n                      <jats:italic>What are the potential or actual clinical implications of this study?<\/jats:italic>\n                      <jats:list list-type=\"bullet\">\n                        <jats:list-item>\n                          <jats:p>The Framework of Mealtime Quality of Life for People with Dysphagia will encourage allied health professionals have greater consideration of their client.s quality of life as part of their assessment and interventions. Guidelines strategies to implement the framework have been provided (see Box 1).<\/jats:p>\n                        <\/jats:list-item>\n                      <\/jats:list>\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1460-6984.70175","type":"journal-article","created":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T06:48:27Z","timestamp":1768200507000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dysphagia, Quality of Life and the Feasibility of 3D Food Printing to Improve Mealtime Experiences: A Qualitative Meta\u2010Synthesis"],"prefix":"10.1111","volume":"61","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9523-785X","authenticated-orcid":false,"given":"Rebecca","family":"Smith","sequence":"first","affiliation":[{"name":"Graduate School of Health The University of Technology Sydney  Sydney New South Wales Australia"},{"name":"School of Health Sciences Western Sydney University  Campbelltown New South Wales Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8497-7406","authenticated-orcid":false,"given":"Lucy","family":"Bryant","sequence":"additional","affiliation":[{"name":"Graduate School of Health The University of Technology Sydney  Sydney New South Wales Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6255-3140","authenticated-orcid":false,"given":"Bronwyn","family":"Hemsley","sequence":"additional","affiliation":[{"name":"Graduate School of Health The University of Technology Sydney  Sydney New South Wales Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,1,11]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13668\u2010023\u201000493\u2010w"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010016\u20109758\u2010y"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.4135\/9781446207536.d16"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/21551197.2014.927305"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1747-0080.12198"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.4324\/9781351212793"},{"key":"e_1_2_11_8_1","volume-title":"Dysphagia: Clinical Management in Adults and Children","author":"Groher M. 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