Background: Post-stroke dysphagia can lead to serious complications and appropriate rehabilitation can significantly improve swallowing function. However, the best rehabilitation method for post-stroke dysphagia patients is not clear at the present stage, so it is necessary to conduct a comprehensive network meta-analysis and systematic review of different interventions for dysphagia.
Objective: To compare the effectiveness and ranking of different interventions for improving swallowing function, and feeding and daily function in patients with post-stroke dysphagia.
Methods: Seven databases were searched from the date of inception to September 1, 2022. Two investigators independently conducted literature searches, selected randomized controlled trials on dysphagia interventions, and assessed study quality. Network meta-analysis was conducted by using Stata software.
Results: A total of 33 studies involving 1,341 patients were included. According to the ranking probabilities, acupuncture was rated as the most effective of all interventions to enhance patients' swallowing function (surface under cumulative ranking curve values [SUCRCV]: 99.0%, standardized mean difference [SMD]: -2.40, 95% confidence interval [CI]: -3.38 to -1.43), followed by the chin tuck against resistance exercise (CTAR, SUCRA: 89.9%, SMD: -1.83, 95% CI: -2.69 to -0.97). Among all the interventions, acupuncture was the most effective for feeding and daily function (SUCRCV: 88.4%, SMD: -1.62, 95% CI: -2.94 to -0.30).
Conclusions: The results showed that acupuncture was the most effective in the rehabilitation of patients with post-stroke dysphagia, followed by CTAR. Considering that CTAR is a low-cost and highly feasible intervention, we suggest that CTAR should be selected as a rehabilitation measure for patients with post-stroke dysphagia to improve their swallowing function.
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http://dx.doi.org/10.1111/joor.13901 | DOI Listing |
Food Res Int
February 2025
College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715 China. Electronic address:
Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia. Electronic address:
There is growing interest in developing protein-rich foods for the elderly using plant proteins. The application of soy protein isolate (SPI) as a model protein to create protein-rich, custard-like soft foods presents a unique opportunity for innovative formulations tailored to those within the aging population suffering from swallowing difficulties. This study investigated the physicochemical and textural properties of custard-type soft food formulations developed using SPI for dysphagic elderly individuals, with the goal of achieving characteristics similar to those of optimal milk protein-based counterparts.
View Article and Find Full Text PDFFood Res Int
February 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330200, China. Electronic address:
The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.
View Article and Find Full Text PDFJ Orthop Surg Res
January 2025
Department of Spine Surgery, The First Affiliated Hospital of Fujian Medical University, Fuzhou, 350004, China.
Objectives: To analyze the risk factors for developing dysphagia after occipitocervical fusion (OCF) and investigate possible mechanisms and prognosis.
Methods: The case data of 43 patients who underwent OCF were retrospectively reviewed. Patients were divided into group A (dysphagia group) and group B (non-dysphagia group) based on Bazaz scoring criteria.
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi
January 2025
Department of Oral and Maxillofacial Surgery, the First Affiliated Hospital of Bengbu Medical University, Bengbu Anhui, 233004, P. R. China.
Objective: To investigate the effectiveness of posterior lateral perforator flap in lower limb combined with free fibula for maxillary tissue defect repair.
Methods: Between December 2018 and December 2023, 16 patients with the maxillary malignant tumors were admitted. There were 10 males and 6 females, with an average age of 64.
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