凝固粉减少脑梗死因吞咽呛咳引起的肺部感染作用探讨

Study on Function of Coagulation Powder to Reduce Pulmonary Infection Caused by Swallowing and Choking in Cerebral Infarction

目的:探讨食物凝固粉在脑梗死吞咽障碍病人中的应用效果。方法:选择脑梗死吞咽障碍病人70例,将其随机分为两组,一组为观察组,另一组为对照组,每组分别有35例病例。观察组病例生命体征稳定48h之后,在病人进食流食饮食时向其中加入一定量的食物凝固粉,对照组则仍采用常规饮食护理,观察两组病人误吸、呛咳发生率。结果:观察组病人误吸发生率较对照组明显降低,差异有统计学意义(P<0.01)。结论:对脑梗死吞咽障碍病人,在流质食物中加入食物凝固粉,可以有效减少病人误吸呛咳发生率,从而降低肺部感染可能性。

Objective: To explore the application effect of food coagulation powder in patients with dysphagia after cerebral infarction. Methods: 70 patients with dysphagia after cerebral infarction were randomly divided into two groups,the observation group and the control group with 35 cases in each group. After the vital signs of the patients in the observation group were stable for 48 hours, a certain amount of food coagulation powder was added to the patients when they ate liquid diet, while the control group was still treated with routine diet nursing. The incidence of aspiration and choking cough of the patients in the two groups was observed. Results: The incidence of aspiration in the observation group was signicantly lower than that in the control group(P<0.01). Conclusion: For patients with dysphagia due to cerebral infarction, adding food coagulation powder to liquid food can effectively reduce the incidence of aspiration and choking cough, so as to reduce the possibility of pulmonary infection.