Objective To explore the effect of muscle effect patch combined with taste temperature stimulation on improving post-stroke swallowing dysfunction.Methods Eighty-six patients with post-stroke dysphagia admitted to our hospital from March 2021 to March 2022 were randomly assigned into the control group(n=43)and the observation group(n=43).All patients were managed by swallowing function training,and those in the observation group were additionally treated with muscle effect patch combined with taste temperature stimulation intervention,and the intervention effects of the two groups were compared.Results After the intervention,the score of the Standardized Swallowing Assessment(SSA)in the two groups was significantly lower than that before the intervention,and which in the observation group was significantly lower than the control group(P<0.05).The score of Fujishima Dysphagia Scale(FDS)in the two groups was significantly higher than that before the intervention,and which of the observation group was significantly higher than that of the control group(P<0.05).The score of negative emotion in the two groups was significantly lower than that before the intervention,and which in the observation group was significantly lower than that in the control group(P<0.05).After the intervention,the score of quality of life in stroke patients using aswallowing quality of life(SWAL-QOL)in the two groups was significantly higher than that before the intervention,and which in the observation group was significantly higher than that in the control group(P<0.05).The incidence of complications in the observation group was significantly lower than that in the control group(6.98%vs 27.91%,P<0.05).Conclusion Muscle effect patch combined with taste temperature stimulation can improve the swallowing function of patients with post-stroke swallowing dysfunction,reduce the incidence of negative emotions and complications,and improve their quality of life.
strokedysphagiataste temperature stimulationmuscle effect patchdeglutition training