A stroke is a serious health event caused by a disruption of the blood supply to a part of the brain. Distressing for both the patient and their family, a stroke can result in problems with movement and balance, as well as a swallowing difficulty known as 'dysphagia’. Dysphagia, which affects around half of stroke patients[1], can not only be an uncomfortable and sometimes painful condition, but a potentially a dangerous one too, with patients at risk of choking and of developing lung problems such as pneumonia.

Texture-modified diets are safer to eat but can be unappetizing, as food needs to be blended to a specific consistency before it can be consumed. This is where the Chefs Council step in. They are a team of world-class chefs, stroke and dysphagia experts as well as patients and carers who are working hard to improve the quality of life of people with dysphagia. Together they created the Dysphagia Act, which is founded on three key principles: that dysphagia foods and drinks should not only be safe and nutritious but pleasurable too.