SERHS FOOD DRIVES FOOD IMPROVEMENT FOR PEOPLE WITH DYSPHAGIA THROUGH PARTICIPATION IN KEY EVENTS

Over the last few months, SERHS Food has been a major player in key events focused on dysphagia, a condition that affects the ability to chew and swallow and particularly affects the geriatric population and people with neurological diseases. This collaboration has been carried out with institutions such as FUREGA, the Maresme Health Consortium and prestigious professionals, such as Dr. Pere Clavé, internationally recognized for his work in the field of dysphagia.

One of the highlights was the participation of the Mataró High Performance Kitchen team, together with other SERHS Food professionals, in workshops organized by the College of Dietitians-Nutritionists of Catalonia (CoDiNuCat). These workshops, aimed at both professionals and caregivers, included experience in the preparation of diets with modified textures for C and E types of dysphagia. Especially significant was the workshop focused on caregivers of people with swallowing problems in collaboration with the Arboç School of the El Maresme Foundation.

In addition, SERHS Food played an active role in the European Research Night, an event held in more than 300 European cities. In Barcelona, SERHS Food offered workshops at both CareCityLab and Cosmocaixa, where Abel Llovet, a chef at the Hospital de Mataró, presented a menu adapted to patients with dysphagia. This menu included dishes such as a fideuá with textures type C (thick puree) and E (chafable with fork), as well as other options that received a high rating by the attendees such as the innovative coffee in milk.

According to the International Dysphagia Foundation, this condition affects approximately 8% of the world’s population, with a much higher prevalence in older people or those with neurodegenerative diseases, reaching up to 30% in patients with Parkinson’s or Alzheimer’s disease. These data underline the need for constant research and innovation in the field of adapted nutrition.

By participating in these events, SERHS Food reaffirms its commitment to the continuous improvement of the quality of life of people with dysphagia. The development of safe, attractive food solutions adapted to the specific needs of each patient is one of the company’s main objectives. The integration of new scientific knowledge, together with innovative culinary techniques, is essential to continue advancing in this field, which is so important for the well-being of patients.