Choking Risk Reduction
Choking Risk Reduction is a theoretical construct within food texture progression that systematically identifies and mitigates factors contributing to impaired swallowing safety by modifying food properties to decrease the likelihood of airway obstruction during ingestion.
29
Publications
1.8K
Citations
113
Authors
56
Institutions
Publications per year
2017–2026
9
Parents
29
A Life-Saving Maneuver to Prevent Food-Choking
Henry J. Heimlich · JAMA · 1975 · 276 citations
Prevention of Choking Among Children
PEDIATRICS · 2010 · 199 citations
1–5 of 29
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56

University of Turin
Turin, Italy
2 h-index
4 publications
58 citations

University of Otago
Dunedin, New Zealand
2 h-index
10 publications
1.4K citations
Azienda Ospedaliero Universitaria San Giovanni Battista
Turin, Italy
2 h-index
2 publications
42 citations
Unité de Nutrition Humaine
Clermont-Ferrand, France
1 h-index
5 publications
530 citations

Nihon University
Tokyo, Japan
1 h-index
7 publications
84 citations
Tokyo Medical and Dental University
Tokyo, Japan
1 h-index
1 publications
12 citations

Deakin University
Burwood, Australia
1 h-index
1 publications
17 citations

Imperial College London
London, United Kingdom
1 h-index
1 publications
12 citations
1–8 of 56
3 publications · 320 citations
3
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3 publications · 418 citations
3
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2 publications · 248 citations
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1 publications · 21 citations
1
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1 publications · 24 citations
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