Clinical Study On Effect Of Capsaicin On Oropharyngeal Dysphagia In Stroke Patients

Purpose:To explore the effect of frozen capsaicin combined with the oropharyngeal stimulation of capsaicin alimentary bolus on swallowing function in patients with oropharyngeal dysphagia after stroke,provide a new and feasible intervention point for the recovery of swallowing function after stroke andprovide reference and basis for rehabilitation of patients with oropharyngeal dysphagia.Methods:Patients with oropharyngeal dysphagia after stroke who were first hospitalized were randomly divided into experimental group and control group.The control group underwent swallowing rehabilitation care for patients.On the basis of routine nursing care,the patients in the experimental group were given capsaicin oropharyngeal ice stimulation andcapsaicin alimentary bolus swallowing training twice a day.Scores in the water swallowing test(WST),eating assessment tool-10(EAT-10),standardized swallowing assessment(SSA),and the dysphagia outcome and severity scale(DOSS)were compared before intervention,2 weeks after intervention,and 3 weeks after intervention.Data were analyzed by SPSS 18.0 software package.When the P value was<0.05,the difference was statistically significant.Results:1.The data of age,gender,etiology,and abbreviated mental test scale(AMT)were no statistical difference between the two groups before intervention(P>0.05).Scores in the water swallowing test(WST),eating assessment tool-10(EAT-10),standardized swallowing assessment(SSA),and the dysphagia outcome and severity scale(DOSS)were no statistical differences before intervention(P>0.05).2.The Mann-Whitney U test was used to compare the scores of the water swallowing test after the intervention.After the intervention,the score in the experimental group were better than the control group and the difference was statistically significant(P<0.05).3.The SSA scores of the two groups were compared by repeated measures analysis of variance.The results showed that there was interaction between patients and time in different groups(P<0.010),and the time had an effect on the SSA score of patients.The SSA scores were different between the groups,and there was statistical significance(P<0.05).The results showed that the scores of the experimental group were lower than those of the control group after intervention,whichwasstatistical significance(P<0.05).4.The scores of EAT-10 between two groups were compared by repeated measures analysis of variance.The results showed that there were interactions between patients in different groups and time(P<0.01).The time had an effect on the EAT-10 score.The EAT-10 scores did not differ between the groups,and there was no statistical difference(P>0.05).5.The Mann-Whitney U test was used to compare the DOSS scores after intervention between two groups.The results of the DOSS scale in the experimental group were better than those in the control group after intervention(P<0.05),which was statistically significant(P<0.05).Conclusion:Patients with oropharyngeal dysphagia after stroke could recover from swallowing dysfunction by routine dysphagia rehabilitation and combination with capsaicin oropharyngeal stimulation on the regularrehabilitation basis.Moreover,the effect of the routine rehabilitation combined capsaicin oropharyngeal stimulation is more significant.