首页|肌肉效贴联合味觉温度刺激改善脑卒中后吞咽功能障碍的效果评价

肌肉效贴联合味觉温度刺激改善脑卒中后吞咽功能障碍的效果评价

Effect of muscle effect patch combined with taste temperature stimulation on improving post-stroke swallowing dysfunction

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目的 探讨肌肉效贴联合味觉温度刺激改善脑卒中后吞咽功能障碍的效果.方法 纳入 2021 年 3 月至 2022 年 3 月收治的脑卒中后吞咽障碍患者 86 例,随机分为对照组和观察组,每组 43 例.对照组给予吞咽功能训练,观察组在对照组基础上采用肌肉效贴联合味觉温度刺激干预,比较 2 组的干预效果.结果 干预后,2 组标准吞咽功能评定量表评分低于干预前,观察组低于对照组(P<0.05);2 组藤岛一郎吞咽困难分级量表评分高于干预前,观察组高于对照组(P<0.05).干预后,2 组负性情绪评分低于干预前,观察组低于对照组(P<0.05).干预后,2 组吞咽障碍患者生活质量量表评分高于干预前,观察组高于对照组(P<0.05).观察组的并发症发生率为 6.98%低于对照组的 27.91%(P<0.05).结论 肌肉效贴联合味觉温度刺激,可改善脑卒中后吞咽功能障碍患者的吞咽功能,减轻患者负性情绪和并发症发生率,提高其生活质量.
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

邢雪婷、张美颖

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100038 北京市,首都医科大学附属北京世纪坛医院特需医疗部

脑卒中 吞咽功能障碍 味觉温度刺激 肌肉效贴 吞咽功能训练

2024

河北医药
河北省医学情报研究所

河北医药

CSTPCD
影响因子:1.075
ISSN:1002-7386
年,卷(期):2024.46(5)
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