Effect evaluation of improved dietary patterns on swallowing difficulties of patients with stroke

Abstract

Objective Effect evaluation of improved dietary patterns on swallowing difficulties of patients with stroke. Methods 72 cases of dysphagia after stroke were randomly divided into treatment group(36 cases)and control group(36 cases). Patients in the control group were treated with conventional treatment and common dietary patterns. Patients in the treatment group were treated with the improved dietary patterns. 3 and 6 months later, neurological function (modified Rankin Scale score of MRS) and the incidence of aspiration pneumonia were compared. Results The incidence of aspiration pneumonia in treatment group was significantly lower than that of control group and nerve function was significantly better than that of control group(P< 0.05). Conclusions Improved dietary patterns of post-stroke patients with dysphagia intervention could significantly reduce the occurrence of aspiration pneumonia and promote the recovery of neurological function. Key words: Dietary patterns; Stroke; Swallowing difficulty