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| Name | Class |
|---|---|
| Trakya University | OTHER |
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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).
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
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| control | Other | 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. |
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| Sour Taste | Experimental | 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 |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| sour taste | Other | Sour taste stimulation using freshly squeezed lemon juice administered orally. |
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| Measure | Description | Time Frame |
|---|---|---|
| Gugging Swallowing Screen score | Change in the mean scores of the Gugging Swallowing Screen (GUSS) score of the patients at the first interview, on the 7th day and on the 30th day | one month |
| National Institutes of Health Stroke Scale score | Change in the mean scores of the National Institutes of Health Stroke Scale (NIHSS) of the patients at the first interview, on the 7th day and on the 30th day | one month |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Ayfer Gunes, PhD, RN. | Trakya University Medical Research and Application Centre, Department of Neurology | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Trakya University Medical Research and Application Centre | Edirne | Center | 22030 | Turkey (Türkiye) |
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| ID | Term |
|---|---|
| D020521 | Stroke |
| D003680 | Deglutition Disorders |
| ID | Term |
|---|---|
| D002561 | Cerebrovascular Disorders |
| D001927 | Brain Diseases |
| D002493 | Central Nervous System Diseases |
| D009422 | Nervous System Diseases |
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randomized controlled
| Control | Other | Room-Temperature Water Administration |
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| D014652 | Vascular Diseases |
| D002318 | Cardiovascular Diseases |
| D004935 | Esophageal Diseases |
| D005767 | Gastrointestinal Diseases |
| D004066 | Digestive System Diseases |
| D010608 | Pharyngeal Diseases |
| D010038 | Otorhinolaryngologic Diseases |