膳食质地改变在老年吞咽功能障碍患者中的应用

发布时间：2018-04-18 15:21

本文选题：吞咽障碍 + 膳食质地　；参考：《中国老年学杂志》2017年21期

【摘要】：目的探讨改变膳食质地对改善老年吞咽功能障碍者吞咽难度、增加营养摄入的效果。方法将83例吞咽障碍患者按病区随机分配至干预组(43例)和对照组(40例),对照组接受普通的吞咽障碍膳食,干预组接受改进制作方法的吞咽障碍膳食,干预期3个月,比较两组膳食营养素摄入、吞咽功能、大便性状和营养检测指标的改善情况。结果基线时两组膳食营养素摄入量无统计学差异(P0.05),第12周时干预组能量、蛋白质、脂肪、膳食纤维、钙、铁、锌、维生素A的摄入量明显高于对照组(P0.01)。基线时两组受试者吞咽功能无统计学差异(86.0%vs 87.5%,P0.05),第12周时干预组进餐时呛咳的比例明显低于对照组(33.3%vs 60.5%,P0.05)。基线时两组受试者大便性状构成比无显著差异(P0.05),干预后两组受试者大便性状差异显著(P0.05)。第12周时干预组血红蛋白、白蛋白均略高于对照组(P0.05)。结论加强吞咽障碍患者的饮食管理,改变食物质地和结构能有效降低吞咽的难度,促进营养摄入,改善大便性状,从而提高生活质量。
[Abstract]:Objective to study the effect of changing dietary texture on improving swallowing difficulty and increasing nutritional intake in elderly patients with dysphagia.Methods Eighty-three patients with dysphagia were randomly assigned to the intervention group (n = 43) and the control group (n = 40). The control group received an ordinary dysphagia diet, and the intervention group received an improved method of dysphagia diet for 3 months.The improvement of dietary nutrient intake, swallowing function, defecation traits and nutritional indicators were compared between the two groups.Results there was no significant difference in dietary nutrient intake between the two groups at baseline. The intake of energy, protein, fat, dietary fiber, calcium, iron, zinc and vitamin A in the intervention group was significantly higher than that in the control group at the 12th week (P 0.01).There was no significant difference in swallowing function between the two groups at baseline. The proportion of choking cough in the intervention group at the 12th week was significantly lower than that in the control group (33.3 vs 60.5 P0.05).There was no significant difference in the compositional ratio of fecal traits between the two groups at baseline, but there was a significant difference in fecal traits between the two groups after intervention.At the 12th week, the hemoglobin and albumin in the intervention group were slightly higher than those in the control group (P 0.05).Conclusion strengthening the diet management of patients with dysphagia, changing the texture and structure of food can effectively reduce the difficulty of swallowing, promote nutritional intake, improve defecation traits, and thus improve the quality of life.
【作者单位】：复旦大学附属华东医院临床营养中心;上海嘉定迎园医院营养科;
【基金】：达能营养中心膳食营养研究与宣教基金(No.DIC2011-07)
【分类号】：R459.3

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