Objective differences and pathway differentiation between twin subtypes within the same IDDSI level: A texture-nutrition analysis based on commonly consumed foods among Chinese elderly.

In terms of texture, hardness increased significantly with ascending levels (ρ = 0.686, q < 0.05), with a Theil–Sen slope of approximately +9.87 N/m2 per level.Adhesiveness showed a strong negative correlation (ρ = –0.627, q < 0.05), while cohesiveness also declined (ρ = –0.628, q < 0.05).For hydration-related indicators, water content per 100 g exhibited a decreasing trend with increasing level (ρ = –0.192, q < 0.05), while the water ratio dropped even more markedly (ρ = –0.385, q < 0.05; Theil–Sen ≈ –0.33 per level).

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Protein (ρ = 0.109, q = 0.085) and fat (ρ = 0.119, q = 0.063) showed weak positive associations that did not reach statistical significance after FDR correction.Nevertheless, endpoint comparisons revealed substantial increases: protein rose from 1.13 g/100 g in LQ3 to 15.20 g/100 g in RG7, and fat increased from 0.20 g/100 g to 0.60 g/100 g.

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