Zhuo Wang1, Lingling Wu2, Qi Fang3, Meifen Shen4, Lulu Zhang5, Xueyun Liu6. 1. School of Nursing, Medical College of Soochow University, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China; Department of Neurology, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China. Electronic address: winnie_wangzhuo@163.com. 2. Department of Rehabilitation, Yancheng City No.1 People's Hospital, Yancheng, Jiangsu, China. Electronic address: 1103433217@qq.com. 3. Department of Neurology, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China. Electronic address: fangqi_008@126.com. 4. Department of Neurology, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China. Electronic address: smf8165@163.com. 5. Department of Neurology, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China. Electronic address: 18226565505@163.com. 6. Department of Neurology, The First Affiliated Hospital of Soochow University, Suzhou, Jiangsu, China. Electronic address: 20165232064@stu.suda.edu.cn.
Abstract
BACKGROUND/AIMS: Dysphagia is a common complication after acute stroke. While there are several innovative treatments being tested to improve the swallowing function of stroke patients with dysphagia, our aim is to explore the use of readily available natural capsaicin in stroke patients with dysphagia. STUDY DESIGN: A randomized, double-blind study. METHODS:Sixty-nine hospitalized stroke patients were enrolled in this study. The capsaicin intervention group received thermal tactile stimulation with supplementation of natural capsaicin and additional nectar viscosity boluses. The control group received stimulation and boluses with placebo. Swallowing function was evaluated before and after the 3-week treatment, using Volume-Viscosity Swallow Test, Eating Assessment Tool, Standardized Swallowing Assessment, and Water Swallow Test. RESULTS: The score decreases in the Eating Assessment Tool and Standardized Swallowing Assessment of the capsaicin intervention group were significantly greater than that of the placebo control group (P < .01). Among the 60 patients, the capsaicin intervention group exhibited effectiveness in a higher number of patients (n = 27, 90%) than the placebo group (n = 9, 30%, P < .001). CONCLUSIONS: Regular use of natural capsaicin could promote the recovery of swallow function in stroke patients with dysphagia. The ample availability of natural capsaicin could provide a low cost, easily accessible, and safe alternative method to address dysphagia in stoke patients.
RCT Entities:
BACKGROUND/AIMS: Dysphagia is a common complication after acute stroke. While there are several innovative treatments being tested to improve the swallowing function of strokepatients with dysphagia, our aim is to explore the use of readily available natural capsaicin in strokepatients with dysphagia. STUDY DESIGN: A randomized, double-blind study. METHODS: Sixty-nine hospitalized strokepatients were enrolled in this study. The capsaicin intervention group received thermal tactile stimulation with supplementation of natural capsaicin and additional nectar viscosity boluses. The control group received stimulation and boluses with placebo. Swallowing function was evaluated before and after the 3-week treatment, using Volume-Viscosity Swallow Test, Eating Assessment Tool, Standardized Swallowing Assessment, and Water Swallow Test. RESULTS: The score decreases in the Eating Assessment Tool and Standardized Swallowing Assessment of the capsaicin intervention group were significantly greater than that of the placebo control group (P < .01). Among the 60 patients, the capsaicin intervention group exhibited effectiveness in a higher number of patients (n = 27, 90%) than the placebo group (n = 9, 30%, P < .001). CONCLUSIONS: Regular use of natural capsaicin could promote the recovery of swallow function in strokepatients with dysphagia. The ample availability of natural capsaicin could provide a low cost, easily accessible, and safe alternative method to address dysphagia in stoke patients.
Authors: Teresa Pitts; Kimberly E Iceman; Alyssa Huff; M Nicholas Musselwhite; Michael L Frazure; Kellyanna C Young; Clinton L Greene; Dena R Howland Journal: J Neurophysiol Date: 2022-07-13 Impact factor: 2.974
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Authors: Sonja Suntrup-Krueger; Paul Muhle; Isabella Kampe; Paula Egidi; Tobias Ruck; Frank Lenze; Michael Jungheim; Richard Gminski; Bendix Labeit; Inga Claus; Tobias Warnecke; Joachim Gross; Rainer Dziewas Journal: Neurotherapeutics Date: 2021-01-15 Impact factor: 7.620