依据食品流变学量化食物稠度对脑卒中后吞咽功能障碍患者预防误吸的效果观察

Observation on the effect of quantization of food consistency according to food rheology in preventing aspiration of patients with swallowing dysfunction after stroke

目的 探讨依据食品流变学量化食物稠度对脑卒中后吞咽功能障碍患者预防误吸的效果。方法 选取2016年1月至2018年8月我院收治的80例脑卒中后吞咽障碍患者作为研究对象,根据患者住院顺序将其等分为研究组和对照组,对照组实施常规护理,研究组根据食品流变学量化食物稠度,并给予相应饮食指导护理。比较两组患者误吸发生率。结果 研究组患者刺激性呛咳、气急、发绀、窒息、发音异常等误吸发生率低于对照组(P <0. 05)。结论 依据食品流变学量化食物稠度可有效改善其脑卒中后吞咽功能障碍患者吞咽功能,避免其发生误吸,具有临床应用价值。

Objective To analyze the effect of quantitative food consistency on prevention of dysphagia after stroke according to food rheology.Methods To select 80 cases of patients with post-stroke dysphagia who were admitted to our hospital from January 2016 to August 2018 as the study subjects.They were divided into study group and control group according to the patient's hospitalization order.Patients in the control group received routine nursing.In the study group,food consistency was quantified according to food rheology,and patients were provided with appropriate dietary guidance nursing.The incidence of aspiration was compared between the two groups.Results The incidence of aspiration in patients such as stimuli cough,shortness of breath,cyanosis,asphyxia,and abnormal pronunciation was lower than that of the control group(P<0.05).Conclusion Quantifying food consistency according to food rheology can improve the swallowing function of patients with swallowing dysfunction after stroke effectively and avoid aspiration,which has clinical application value.