糊状饮食对脑卒中患者营养状态和吞咽功能的影响

 目的 观察脑卒中糊状饮食患者营养状态和吞咽功能。方法 选取我院神经血管外科2014-09至2015-11月收治的脑卒中并中轻度吞咽障碍患者77例，随机分为观察组38例和对照组39例。观察组进行糊状饮食喂养。对照组根据患者情况采取鼻饲或普通饮食。观察比较两组患者营养状况指标和吞咽障碍程度。结果 干预21 d后观察组血红蛋白浓度(125.33±12.09)g/L，明显高于对照组(117.28±14.32)g/L，差异有统计学意义(P<0.05)，血清蛋白浓度(39.11±1.98)g/L，明显高于对照组(37.22±2.61)g/L，差异有统计学意义(P<0.05)。观察组吞咽障碍评分改善的患者例数明显多于对照组。结论 糊状饮食利于脑卒中患者营养状况的改善，促进吞咽功能的改善。

Effect of paste diet on nutritional status and swallowing function in stroke patients with moderate dysphagia

Objective To investigate the effects if oral paste diet on nutritional status and swallowing function in stroke patients with moderate dysphagia.Methods 77 patients who underwent treatment in this hospital from September 2014 to November 2015 were divided into two groups randomly, 38 for the study group and 39 for the control group. Patients in study group had paste diet, but those in control group had normal diet.Results After 21 days’ intervention, the hemoglobin reached (125.33±12.09) g/L in the study group,higher than (117.28±14.32) g/L in the control group; the difference was significant (P<0.05). And the serum protein was (39.11±1.98) g/L in the study group, while it was (37.22±2.61) g/L in the conrol group,the difference was significant(P<0.05). According to the Teng’s degree of swallowing dysphagia, degrees of the dysphagia between the two groups changed and the difference was statistically significant (P<0.05). The good outcome was more obvious in the observation group.Conclusion Paste diet can improve the nutritional status in stroke patients with moderate dysphagia and improve the degree of dysphagia.