AI Article Synopsis
- - The study focused on a swallowing training program (SSTP) designed to help older adults with oropharyngeal dysphagia (OD) improve their swallowing function and quality of life through a randomized controlled trial involving 248 participants.
- - Participants were split into an intervention group that practiced the SSTP and a control group that engaged in light physical activities for 21 days, with various swallowing and quality of life assessments conducted at the start and end of the trial.
- - Results showed significant improvements in swallowing function and quality of life metrics for the intervention group compared to the control group, indicating the effectiveness of the SSTP program.
Article Abstract
Objectives: Oropharyngeal dysphagia (OD) in community-dwelling older adults continues to be a challenge due to its insidious onset. This study developed a simple swallowing training program (SSTP) to address these issues and conducted a randomized controlled trial to explore its effect on swallowing function and quality of life.
Design: Two-arm randomized controlled trial.
Setting: AND PARTICIPANTS: A total of 248 community-dwelling older adults with OD from were included in 2024 and randomly divided into intervention and control groups.
Methods: The SSTP was developed through expert consultation. A total of 248 community-dwelling older adults with OD were included in 2024 and randomly divided into intervention and control groups. The intervention group underwent the SSTP twice daily for 21 days, with weekends off, and the control group participants did light physical activities by themselves. The primary outcome was the Gugging Swallowing Screen (GUSS), and the secondary outcomes were the Eating Assessment Tool-10 (EAT-10), Swallowing Quality of Life questionnaire (SWAL-QoL), maximum tongue pressure, masticatory ability, bite force, and meal duration. Assessments were conducted on days 1 and 21, while meal duration was assessed every 3 days for lunch.
Results: Twenty-seven participants withdrew halfway. There were no significant differences in baseline assessments (P > .05). There were significant between-group and interactive effects in the GUSS [(19.07 ± 1.38) vs (17.28 ± 2.17), F = 6.893, P = .009, F = 59.504, P<.001], EAT-10 {[4.00 (3.00, 5.00)] vs [9.00 (7.00, 10.00)], z = -3.502, P<.001; z = -6.252, P<.001}, SWAL-QoL {[166.00 (163.00, 171.50)] vs [154.00 (150.00, 158.00)], z = 2.681, P = .007; z = 5.475, P<.001}, maximum tongue pressure {[33.10 (26.48, 36.86)] vs [28.85 (19.21, 35.77)], z = 3.377, P = .001; z = -6.208, P<.001}, masticatory ability {[176.92 (133.10, 212.91) vs [163.33 (116.66, 189.32)], z = 4.801, P<.001; z = 6.979, P<.001}. Between-group, time, and interactive effects were significant in the meal duration [(23.39 ± 4.32) vs (27.64 ± 5.63), F = 8.692, P = .004, F = 138.683, P< 0.001, P = 73.196, P<.001].
Conclusions And Implications: The SSTP can effectively improve early OD and swallowing-related quality of life in community-dwelling older adults.
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Source |
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| http://dx.doi.org/10.1016/j.jamda.2024.105297 | DOI Listing |
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