Acute Stroke
Conditions
Keywords
acute stroke, dysphagia, swallowing function, sour taste
Brief summary
The aim of this study was to evaluate the effect of early administration of sour liquid on swallowing function of patients with post-stroke dysphagia. Hypothesis of the study were; H0: The sour liquid given early to patients with post-stroke dysphagia does not have an effect on swallowing function H1: The sour liquid given early to patients with post-stroke dysphagia has an effect on swallowing function The data of the study were collected using the Personal Information Form, Standard Swallowing Test, Gagging Swallowing Screening Test (GUSS), and the National Institute of Health Stroke Scale (NIHSS). Early administration of sour liquid to patients with post-stroke dysphagia was found to have a positive effect on swallowing function.
Detailed description
Background: Untreated and undetected swallowing disorders lead to increased morbidity and mortality in acute stroke patients due to inadequate nutrition, dehydration, and aspiration pneumonia leading to prolonged hospital stays, decreased functionality, and increased long-term care needs. The aim of this study was to evaluate the effect of early administration of sour liquid on swallowing function of patients with post-stroke dysphagia. Materials and methods: This study was a randomized controlled trial, which was conducted with 95 patients with confirmed diagnosis of ischemic stroke and dysphagia, admitted to the neurology department of a university hospital. The intervention group (n=47) received 4 ml of room temperature lemon juice, while the control group (n=48) received 4 ml of room temperature water before breakfast, lunch, and dinner for a duration of 7 days. The Standard Swallowing Test, Gagging Swallowing Screen, and National Institutes of Health Stroke Scale were applied. Swallowing function and stroke severity were assessed at initial assessment, at the end of the 7th and 30th days.
Interventions
DIETARY_SUPPLEMENTsour liquid
applying lemon juice
Sponsors
Trakya University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE
Masking
NONE
Intervention model description
Randomized controlled trial
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* diagnosed with ischemic stroke, * had not completed the first 72 hours after diagnosis, * developed swallowing disorders, * volunteered to participate in the study
Exclusion criteria
* diagnosed hemorrhagic stroke, * had completed the first 72 hours after diagnosis, * not developed swallowing disorders, * not volunteered to participate in the study
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| swallowing assessments using the Gugging Swallowing Screen (GUSS) score | initial assessment, 7th day assessment, 30th day assessment | improve the swallowing disorders of patients who have experienced acute stroke through the administration of sour taste. patients in both the intervention and control groups underwent advanced swallowing assessments using the GUSS. Gugging Swallowing Screen (GUSS)consists of two parts including an indirect swallowing test with three subtests, and a direct swallowing test with four subtests. Evaluation is made on a scale of 0-20 as follows: 0-9 points indicate severe swallowing disorder with high risk of aspiration, 10-14 points indicate moderate swallowing disorder with moderate risk of aspiration, 15-19 points indicate mild swallowing disorder with low risk of aspiration, and 20 points indicate no swallowing disorder. |
Countries
Turkey (Türkiye)
Outcome results
None listed