When we get older, our immune systems and natural defences are progressively weakened. Some may have their immune systems further weakened if they suffer from certain chronic diseases, such as diabetes, as a result of the disease or its treatment. Once infected with food-borne pathogen, the elderly are more likely to develop severe symptoms which may be life-threatening. The elderly should avoid consuming high-risk foods.
Raw or undercooked foods
Raw or undercooked foods are high-risk foods, as there is no or inadequate heat treatment to eliminate the microorganisms present that can pose risks to human health. Elderly people should avoid eating them. Click here to read about raw or undercooked foods.
Risk of Suffocation
Elderly people with weak chewing or swallowing ability are prone to choking due to eating certain foods, leading to suffocation:
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Foods that are small and do not dissolve easily (e.g. konjac jellies in mini cups)
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Small hard foods (e.g. nuts, raw carrot pieces and sunflower seeds)
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Small round / oval foods (e.g. grapes, peas)
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Foods with skins / leaves (e.g. sausages, lettuce, nectarines)
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Compressible foods (e.g. hot dogs, marshmallows, chewing gum)
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Thick pastes (e.g. chocolate spreads, peanut butter)
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Fibrous / stringy foods (e.g. celery, raw pineapple)
To reduce the risk of food-related choking, when preparing meals for the elderly, caregivers are advised to:
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Modify the texture of foods by fine chopping, mashing, cooking, peeling off the skin or removing the strong fibres.
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As an example, caregivers should not let the elderly eating konjac jellies by sucking, but instead they should cut the jellies into small pieces for consumption.
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Avoid giving foods with a texture difficult to be modified (e.g. small hard foods) to the elderly.
People with Swallowing Difficulties
Some people might suffer from swallowing difficulties due to certain medical conditions, such as stroke. Special dietary arrangements should be made to reduce the risk of choking. Please seek medical advice from a speech therapist or other equivalent experts.