Effect comparison of different nursing methods on swallowing function of patients with stroke coma

Abstract

Objective To explore the effect of pharyngeal chili sauce and cold stimulation on swallowing function of patients with stroke coma. Methods A total of 93 patients with stroke coma were included and randomly divided into three groups. The oral nursing and glossopharyngeal massage were performed in control group (n=30). The oral nursing and cold stimulation were performed in cold stimulation group (n=32). The oral nursing and chili sauce stimulation were performed in chili sauce stimulation group (n=31). The swallowing movement, duration of tracheotomy and incidence of stroke-associated pneumonia were compared among three groups. Results Ten minutes after oral nursing, the swallowing frequency in control group, cold stimulation group and chili sauce stimulation group was (21.09±9.16), (34.16±20.43) and (49.31±25.17), respectively. The difference was statistically significant (F=12.962, P 0.05). Conclusions Both pharyngeal chili sauce and cold stimulation can improve swallowing function of patients with stroke coma. The pharyngeal chili sauce stimulation can stimulate swallowing movement for a longer time to help the recovery of swallowing function, and can shorten the duration of tracheotomy. Key words: Stroke; Swallowing function; Cold stimulation; Chili sauce