Effect of Consistency of Diet on Swallowing and Blood Biochemical Components of Patients with Dysphagia After Brain Injury Surgery
Effect of Consistency of Diet on Swallowing and Blood Biochemical Components of Patients with Dysphagia After Brain Injury Surgery
Shuang Jin, Lishu Sun* and He Wang and Yang Li
ABSTRACT
The objective of this study was to explore the effect of food consistency diet on different indicators and scales in patients with dysphagia after brain injury surgery. Patients (104) with traumatic brain injury who underwent surgical treatment were selected in the First Hospital of Jilin University between August 2020 to August 2022. Food consistency diet plan was implemented since February 2021, and 52 patients were divided into groups by random number table. The control group (GC) carried out routine postoperative diet, and the research group (GR) carried out quantitative food consistency diet plan on the basis of GC. After the intervention, the score of the standardized swallowing assessment (SSA) scale in GR was lower and the score of the functional oral intake scale (FOIS) scale in GR was higher. The total incidence of cyanosis, dyspnea, dysphonia, irritating cough and asphyxia in the study group was lower. GR has higher hemoglobin (Hb), albumin (Alb), prealbumin (PA) and total protein (TP). The implementation of food consistency diet plan in patients with dysphagia after brain injury surgery is helpful to the recovery of their swallowing function. It can reduce the incidence of aspiration related symptoms, ensure the intake of sufficient nutrients, and improve the levels of Hb, ALb, PA and TP.
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