Due to physiological decline caused by aging, neurological disorders, or chronic diseases, dysphagia has become a common and serious health issue among various population groups. Thickeners are widely used in the treatment and care of patients with swallowing disorders, as they effectively reduce the risk of aspiration. This paper reviews the classification standards for dysphagia foods across various countries, discusses the purpose and significance of using thickeners in clinical practice, examines the classification and characteristics of different thickeners, explores the rheological properties of thickened liquids, and evaluates the sensory quality attributes of dysphagia products. The aim is to provide theoretical guidance for healthcare professionals in the appropriate selection and application of thickeners. In addition, this study offers new insights to support the development of safe, palatable, and functionally effective dysphagia-friendly foods tailored to the needs of individuals with swallowing disorders.