糊状饮食对脑卒中患者营养状态和吞咽功能的影响

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Abstract Objective To investigate the effects if oral paste diet on nutritional status and swallowing function in stroke patients with moderate dysphagia.Methods 77 patients who underwent treatment in this hospital from September 2014 to November 2015 were divided into two groups randomly, 38 for the study group and 39 for the control group. Patients in study group had paste diet, but those in control group had normal diet.Results After 21 days’ intervention, the hemoglobin reached (125.33±12.09) g/L in the study group,higher than (117.28±14.32) g/L in the control group; the difference was significant (P<0.05). And the serum protein was (39.11±1.98) g/L in the study group, while it was (37.22±2.61) g/L in the conrol group,the difference was significant(P<0.05). According to the Teng’s degree of swallowing dysphagia, degrees of the dysphagia between the two groups changed and the difference was statistically significant (P<0.05). The good outcome was more obvious in the observation group.Conclusion Paste diet can improve the nutritional status in stroke patients with moderate dysphagia and improve the degree of dysphagia.

Key words： stroke dysphagia nutritional paste diet

Received: 24 March 2015

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	Articles by authors
	HAN Yuting
	FU Danli
	HU Jing
	XU Yajuan
	JIA Peilin
	LV Yuanyuan
	and LI Dongmei

Cite this article:

HAN Yuting,FU Danli,HU Jing等. Effect of paste diet on nutritional status and swallowing function in stroke patients with moderate dysphagia[J]. Med. J. Chin. Peop. Armed Poli. Forc., 2016, 27(7): 687-689.

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http://journal08.magtechjournal.com/Jwk_wjyx/EN/ OR http://journal08.magtechjournal.com/Jwk_wjyx/EN/Y2016/V27/I7/687

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