Effect of Sour Taste on Swallowing Function of Patients With Dysphagia After Acute Ischemic Stroke: A Randomized Controlled Trial

AYFER GUNES

Status: Completed

Conditions: Dsyphagia After Stroke; Acute Cerebrovascular Accident

Treatments: Other: sour taste; Other: Control

Study type: Interventional

Funder types: Other

Identifiers

NCT07400822

2021/214

Details and patient eligibility

About

This randomized controlled study was designed to determine the Effect of Sour Taste on Swallowing Function of Patients with Dysphagia After Acute Ischemic Stroke The study was conducted between july 2021 and november 2022 with 95 patients diagnosed with Acute Ischemic Stroke (47 intervention, 48 control) at the neurology clinic and outpatient clinic of a university hospital in Edirne. Data were collected using the Personal Information Form, the Gugging Swallowing Screening Test (GUSS), and the National Institutes of Health Stroke Scale (NIHSS).

Full description

This study was designed to evaluate the effect of sour taste on swallowing function of patients who developed dysphagia after ischemic stroke.The study sample consisted of patients (n=95) diagnosed with ischemic stroke and had impaired swallowing function hospitalized in a neurology clinic of a university hospital. Patients in the intervention group were given 4 ml of lemon juice (pH=2.8) at room temperature before breakfast, lunch, and dinner, while patients in the control group were given 4 ml of water at room temperature at the same time periods. Patients' swallowing function and stroke severity were assessed on the 7th and 30th days. Data were collected using the Personal Information Form, the Gugging Swallowing Screening Test (GUSS), and the National Institutes of Health Stroke Scale (NIHSS).

Financial Support:The present study was supported by the Research Fund of Trakya University. Project No:2021/214

Enrollment: 95 patients

Sex: All

Ages: 18 to 80 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Hospitalized with a confirmed diagnosis of ischemic stroke
• Within the first 72 hours after diagnosis
• Developed dysphagia
• Who could understand and cooperate
• Patients who volunteer signed an informed consent

Exclusion criteria

• Patients with cerebral hemorrhage or other neurologic disorders
• Patients with severe stroke and high NIHSS scores
• Who were likely to experience severe dysphagia
• Patients who do not volunteer to participate in the study

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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95 participants in 2 patient groups

control

Other group

Description:

The participants were informed about the research process during the first meeting. Control group patients were administered 4 ml of room temperature water during the initial consultation, under the supervision of a physician, before breakfast, lunch, and dinner. According to the GUSS screening test, patients with severe dysphagia were given 4 ml of water drop by drop with a syringe, in a manner tolerable to the patient, together with the physician, over approximately 15-20 minutes. Stroke patients with severe dysphagia, unable to swallow, had the 4 ml of water administered drop by drop but it flowed out of their mouths as saliva. This procedure was continued for seven days .Patients with dysphagia who had acute ischemic stroke in the control group was evaluated at the first day visit, on the day 7, and day 30. The initial visit and day 7 evaluations were conducted in a clinical setting because the patients were receiving treatment at the neurology clinic.

Treatment:

Other: Control

Sour Taste

Experimental group

Description:

The participants were informed about the research process during the first meeting. Intervention group patients were administered 4 ml of freshly squeezed lemon juice with a hydrogen power (pH) of 2.8 at room temperature under medical supervision before breakfast, lunch, and dinner. According to the GUSS screening test, patients with severe dysphagia were given 4 ml of lemon juice drop by drop with a syringe, in a manner tolerable to the patient, together with the physician, over approximately 15-20 minutes. Patients with severe dysphagia, due to their inability to swallow, had the 4 ml of lemon juice administered drop by drop, but it flowed out of their mouths as saliva. This application continued for seven days.Patients with dysphagia who had acute ischemic stroke in the control group was evaluated at the first day visit, on the day 7, and day 30. The initial visit and day 7 evaluations were conducted in a clinical setting because the patients were receiving treatment at the neurolo

Treatment:

Other: sour taste