关键词: 食品分级；饮食改进；脑卒中；吞咽障碍；吞咽安全性；吞咽有效性

Abstract: Objective: To explore the effect of dietary improvement based on food grade criteria on safety and efficacy of swallowing in patients with Dysphagia After Stroke (DAS). Methods: Convenience sampling was used to select the patients with DAS in the neurology department of a grade A hospital in Chongqing from February 2021 to July 2021. Patients hospitalized in the first 3 months were assigned into the control group (n=39), and those hospitalized in the latter 3 months were assigned into the experimental group (n=39). The participants in the experimental group were with dietary modifications based on food grade quantitative standard, and those in the control group were with regular diet. The incidence of symptoms related to swallowing safety and effectiveness were compared during feeding for three consecutive days. Results: The incidence of choking, sound quality change, and reduction in blood oxygen saturation ≥3% in the experimental group was lower than that in the control group (P<0.05), there was no difference in the incidence of cyanosis (P>0.05) , no asphyxia was observed in both groups. The incidence of oral and pharyngeal food residues in the experimental group was lower than that in the control group (P<0.05), and there was no difference in the incidence of incomplete lip closure and secondary swallowing between the two groups (P>0.05). Conclusion: Dietary improvement based on food grading criteria is benefit to improve the safety and efficacy of swallowing in patients with DAS.

Key words: food grade; diet improvement; stroke; swallowing disorders; swallowing safety; swallowing efficacy