Hardness increase across different IDDSI levels and food categories.
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This table displays the hardness increase and absolute increase observed when transitioning between IDDSI levels (0–7) for various food categories, including grains and tubers, vegetables, fruits, meats, eggs, and legumes. The data highlights the significant variations in hardness across levels, providing insights into textural changes critical for dysphagia management. (XLSX)
创建时间：
2025-01-30
