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Occasional difficulty swallowing, such as when you eat too fast or don't chew your food well enough, usually isn't cause for concern. But ongoing dysphagia can be a serious medical condition that needs treatment.

If a blockage makes it hard to breathe, call for emergency help immediately. If you're unable to swallow because you feel that food is stuck in your throat or chest, go to the nearest emergency department.

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Certain conditions can weaken the throat muscles, making it difficult to move food from the mouth into the throat and esophagus during swallowing. A person might choke, gag or cough when trying to swallow, or have the sensation of food or fluids going down the windpipe, called the trachea, or up the nose. This can lead to pneumonia.

Although swallowing difficulties can't be prevented, you can reduce your risk of occasional difficulty swallowing by eating slowly and chewing your food well. However, if you have symptoms of dysphagia, see a healthcare professional.

We commonly refer to hyperpalatable foods as junk food, treats, snacks, unhealthy and processed. When we coach our clients, we call these Sometimes Foods. This gives some indication of how often we can and should indulge. Sometimes. But what does that mean?

One of the signs or symptoms of that is as soon as you start eating, it comes back up, it comes out of your nose, you start coughing, or it goes down your windpipe instead of your food pipe and causes shortness of breath. That is oropharyngeal dysphagia, meaning not a problem with your food pipe but a problem with these muscles in the oropharynx. Now, while our practice does not have diagnostic tests to look at that (it is more of an evaluation by an ear, nose, and throat doctor or neurologist), we can tell you whether you are having a problem with the muscles or with the food pipe.

When a patient that has difficulty swallowing comes to the office, I first try to determine if it is a muscle problem or a food pipe problem. I do that based on history, how often it happens, and when during the meal it happens. If I think it is a food pipe issue, the first thing I do is start them on acid reflux medication since a lot of this stuff is acid related. I also recommend an upper endoscopy because there is always a possibility of cancer and there is always the possibility of an esophageal narrowing that needs to be stretched out.

An upper endoscopy is a very easy test, which we do in the office. It is much easier than a colonoscopy. You go to sleep, and you do not feel or remember anything. What I do is I take a little camera, probably the size of a pencil, and take a look down your food pipe; I look for ulcers, look for inflammation, and see how the food pipe is moving. I can stretch out the esophagus while in there. How do we do that? We have dilators that go down the camera that we are looking down with and stretch out the food pipe to the size it should be. Sometimes we have balloons that we can put in and inflate to stretch them out. While there, I look at the stomach and small intestine and take biopsies. Then you wake up and go home.

So, why are we talking about dysphagia and difficulty swallowing? Because sometimes it can lead to a medical emergency. Let me tell you how it becomes a medical emergency. Say you are eating something, like a piece of steak or a porkchop, and it gets lodged. I am not so concerned about the food stuck in there; I am more concerned about your saliva and other secretions that now cannot go down. And if it can not go down, it has only one way to go, and it is up. If it goes up, it runs the risk of going into your lungs and causing a major problem, like pneumonia, having to be on a ventilator.

What I recommend is if you have difficulty swallowing, even if infrequent, it could be the beginning of something more serious. It is never normal to have something stuck in your esophagus or have food moving slowly. No matter how fast you eat, your food pipe should be able to push the food down as fast as it goes in. So, if it does get hung or stuck, there is something abnormal. It may just be acid reflux related, but we do not want to take a chance.

Digestive Health Specialists, PA is here to help if you, or someone you know, would like more information, or if you are experiencing any digestive health symptoms and would like further evaluation. Feel free to give us a call at 336-768-6211 or fill out the form below.

Fruit and vegies give your child energy, vitamins, anti-oxidants, fibre and water. These nutrients help to protect your child from diseases later in life, including diseases like heart disease, stroke and some cancers.

Grain foods include bread, pasta, noodles, breakfast cereals, couscous, rice, corn, quinoa, polenta, oats and barley. These foods give children the energy they need to grow, develop and learn.

The uproar over what critics call "pink slime" in some ground beef refocused attention on what's in the food we eat. Most packaged foods contain at least one item you wouldn't recognize. But many food experts caution that just because you don't know an ingredient doesn't mean you shouldn't eat it. This segment was originally broadcast on April 11, 2012.

This is TALK OF THE NATION, from NPR News. I'm Neal Conan. Remember the months-long controversy over pink slime? By now, pretty much everyone knows that if you treat beef trimmings and fatty tissues with antimicrobial ammonium hydroxide, you get what markets label as lean, finely textured beef, also known as pink slime. The uproar over the cafeteria hamburger additive raises the question: Why do we add ingredients to our food in the first place? To answer that question we've asked Robert Gravani to join us. He's a professor of food science at Cornell University and joins us from the campus there in Ithaca, New York. Welcome to the program.

GRAVANI: Absolutely very important. If you think about what these substances are, they're really added to foods for very specific purposes. And certainly one of the things that we're interested in is maintaining and improving nutritional value. Clearly, we want to enhance the quality and maintain the freshness of foods. We want to reduce waste. We really want to make more foods readily available to consumers. And when feeding 310 million people in the United States, we really need to think about how we can transport this food from place to place and make sure that it's available when people want it.

Additives are also used to improve consumer acceptability, and they also aid in facilitating the production processing and preparation of foods. There are thousands of them. They're in about 12 major groups. And clearly, we as a society wouldn't be where we are today without food additives. Think about the things we take for granted in our foods. We have no major nutritional diseases that we can think of because of the nutrient addition to various products, like - we've eliminated, basically, the nutritional deficiency disease called pellagra by adding niacin to our bread products and our flours.

We think about iodized salt. I doubt anybody has seen in the United States a case of goiter, that we've eliminated that by adding iodine to our salt. So there's a lot of very good reasons to add these substances to foods. And many times the scientific names of them are very disconcerting to consumers. But I think today in our conversation, hopefully we can provide some perspectives about these products that will shed some light on why they're there and the importance that they play, the function that they play in our foods and in our food supply.

CONAN: And these are most present, I would think, in processed foods. And we've sent you a list of some of the ingredients. And the packaged lunch that one of our colleagues ate earlier today, this is a rice dish that cooks in 90 seconds, no washing, no refrigeration needed. And she reports it tastes pretty good. Nothing scary in the ingredients, but a lot of things that I just don't know what they are. What is ferrous sulfate? What is that doing? It's, I think, the fourth ingredient.

Companies don't just add products or substances just for the sake of adding them. They have some functional purpose in the production or preparation or the appeal of that particular product to consumers. And I think we need to keep those kinds of things in the back our mind as we look at some ingredients that are maybe difficult to pronounce. But hopefully some of these clean labeling designs are going to help consumers understand why a product like, let's say, citric acid is present in a product to provide some flavor. There may be some antimicrobial nature to it. We've got to preserve our foods to allow that shelf life to be maintained over time.

GRAVANI: Again, it's not about adding products, substances to foods to make bad foods good. I think that's an important perspective to share. We want to make sure that we start off with excellent quality materials and use these additives to maintain that quality, to maintain the microbiological safety of the products and move forward in that regard.

JULIE: I have a question on all the additives. The question is, if you can - I read labels all the time. My son has food allergies. So the question is, if you can find more natural products that are fresher and not use - or organic or other things that use less ingredients for additives, and you can find the same kind of food with a ton of ingredients that have, you know, so many additives that the list is more than a dozen different names, like the lunch you were explaining. So I don't understand why the need for all of those when there's clearly a market out there, and there's the desire for foods that have less additives, and they're still delicious and fresh and healthier as far as nutritional value.

GRAVANI: Yes, Julie. I think I agree with you totally. I think that, in our country, we are - we have a multitude of choices available, and certainly with your situation of a child with a food allergy, it's very important to make sure that those products do not contain that specific allergen that your child is allergic to. Just as an aside, I hope that you've touched base with the Food Allergy & Anaphylaxis Network in Washington, D.C., suburbs. They have an outstanding website and some very, very good information and materials for food-allergic consumers. And you can reach them at FAAN, F-A-A-N, and an excellent resource if you haven't already checked it out. 2351a5e196