Patients with dysphagia can experience feelings of food sticking to their throats, coughing and choking, weight loss, recurring chest infections, or regurgitation.

Different consistencies of liquid and food mixed with barium sulfate are fed to the patient by spoon, cup or syringe, and x-rayed using videofluoroscopy.

Some clinicians might choose to describe each phase of the swallow in detail, making mention of any delays or deviations from the norm.

[11] To strengthen muscles in the mouth and throat areas, researchers at the University of Wisconsin–Madison, led by Dr. JoAnne Robbins, developed a device in which patients perform isometric exercises with the tongue.

The effectiveness of modifying food and fluid in preventing aspiration pneumonia has been questioned and these can be associated with poorer nutrition, hydration and quality of life.

[14] There has been considerable variability in national approaches to describing different degrees of thickened fluids and food textures.