Last Friday, October 17, the National Hospital for Paraplegics in Toledo hosted the II Conference on Dysphagia in Castilla-La Mancha, a multidisciplinary meeting that brought together health professionals, researchers and nutrition experts to address the challenges and advances in the treatment of dysphagia.
Laqtia had the honour of being represented by Carmen Mármol, Head of the R+D Department, who shared her experience and vision on the role of the food industry in improving the quality of life of people with swallowing difficulties. The day also featured the inspiring participation of chef Carlos Maldonado, who brought a creative and gastronomic look to the approach to this condition.
In this interview, Carmen tells us about the lessons learned from this event, Laqtia’s commitment to innovation in adapted products and the opportunities that arise when science and cooking come together for a common cause.
🏥 About the Dysphagia Day
- What motivated you to attend the II Dysphagia Conference at CLM?
I was motivated to attend the II Dysphagia Conference at CLM with the desire to learn more about this disease, learn about the problems that can be addressed through food and discover strategies that help improve the quality of life of people who suffer from it.
- What was the main objective of this conference and what would you highlight about its development?
The main objective of the conference was to highlight the importance of addressing dysphagia from a multidisciplinary approach. Especially noteworthy is the collaboration between different health professionals and representatives of the food industry, who work in a coordinated manner in order to optimize care and improve the quality of life of people affected by this pathology.
- What learnings or reflections do you take away after participating in this event?
After participating in this event, I highlight the reflection on the importance of food and the act of eating, not only from a nutritional point of view, but also in its cognitive and psychological dimensions, recognizing how enjoying food contributes to the integral well-being of people.
👨 🍳 Presence of Chef Carlos Maldonado
- What did chef Carlos Maldonado’s participation contribute to the day?
Carlos Maldonado stressed the importance of food being both nutritious and appetizing. He also stressed the importance of training catering establishments to prepare dishes suitable for customers with dysphagia, thus contributing to improving their eating experience and quality of life.
- Was there any culinary proposal that particularly surprised you?
The proposals presented by Albi were especially remarkable, as they managed to emulate dishes such as pizza and “scrambled eggs” with great fidelity, adapting their texture so that they were suitable for people with dysphagia, combining culinary innovation and nutritional functionality.
