Usefulness of videofluoroscopic swallow study with mixed consistency food for patients with stroke or other brain injuries.
Usefulness of videofluoroscopic swallow study with mixed consistency food for patients with stroke or other brain injuries.
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DOI：
10.3346/jkms.2011.26.3.425
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发表时间：
2011-03
影响因子：
4.5
通讯作者：
Seo JH
中科院分区：
文献类型：
--
作者：
Kang SH;Kim DK;Seo KM;Seo JH
本研究旨在评估混合稠度食物试验在中风或其他脑损伤后发生吞咽困难患者中的可行性。使用单一与混合稠度食物比较视频荧光透视吞咽研究（VFSS）的结果。本研究招募了49名患有中风或其他脑损伤的患者，他们在单稠度食物VFSS中没有显著异常发现，并开始定期住院饮食。49例患者中有25例（51%）显示正常结果，而24例（49%）患者显示混合稠度食物VFSS异常结果。异常结果包括液体过早地向后溢出到梨状窝（n = 23），喉穿透（n = 6），吞咽（咀嚼）的口腔准备阶段的声门下误吸，固体成分（n = 2），以及谷或梨状窝（n = 2）中的显著（超过10%）残留物。当患者在使用液体的单稠度食物中表现出延迟的咽部延迟时间时，混合稠度食物VFSS中异常发现的风险增加，例如抽吸和穿透。总之，在中风或其他脑损伤患者开始常规饮食之前，使用混合稠度食物的VFSS方案将是有用的。
This study evaluated the feasibility of mixed consistency foods test in patients with dysphagia which developed after stroke or other brain injuries. The findings of a videofluoroscopic swallow study (VFSS) were compared using single versus mixed consistency foods. Forty-nine patients with stroke or other brain injuries who had no significant abnormal findings in the single consistency food VFSS and started regular hospital diet were recruited for this study. Twenty-five (51%) of the 49 patients showed normal findings whereas 24 (49%) patients showed abnormal findings in the mixed consistency food VFSS. Abnormal findings included posterior spillage of liquid prematurely to pyriform sinus (n = 23), laryngeal penetration (n = 6), subglottic aspiration in the oral preparatory phase of swallowing (chewing), solid components (n = 2), and significant (more than 10%) residue in valleculae or pyriform sinus (n = 2). There was an increased risk of abnormal findings in mixed consistency food VFSS such as aspiration and penetration when a patient showed delayed pharyngeal delay time in single consistency food using liquids. In conclusion, VFSS protocols using mixed consistency foods would be useful before starting regular diet for patients after stroke or other brain injuries.
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DOI：
10.1097/00002060-200003000-00010
发表时间：
2000-03-01
影响因子：
3
作者：
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影响因子：
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影响因子：
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