Journal of Korean Critical Care Nursing (중환자간호학회지)

Korean Society of Critical Care Nursing (한국중환자간호학회)
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Effect of Oropharyngeal Sensory Stimulation Using Capsaicin in Acute Stroke Patients with Dysphagia

연하장애를 가진 급성기 뇌졸중환자의 캡사이신을 이용한 구인두 감각 자극의 효과

  • Bae, Hansol (Stroke Intensive Care Unit, Dong-A University Hospital) ;
  • Lee, Eunnam (Department of Nursing, Dong-A University)
  • 배한솔 (동아대학교병원 뇌졸중집중치료센터) ;
  • 이은남 (동아대학교 간호학과)
  • Received : 2021.07.29
  • Accepted : 2021.09.28
  • Published : 2021.10.31
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Abstract

Purpose : This study aimed to investigate the effects of oropharyngeal sensory stimulation using low-temperature capsaicin on dysphagia, dietary level, aspiration pneumonia, and nutritional status in acute stroke patients with dysphagia admitted to a stroke intensive care unit. Methods : This study used a randomized controlled trial design and 43 participants were randomly assigned to the experimental group (n=21) or control group (n=22). An oropharyngeal sensory stimulation intervention program was constructed based on previous studies. The intervention was provided before meals twice a day for seven days and started with the first meal after hospitalization. In the control group, a solution was made using only bottled water without adding capsaicin solution, and the intervention was provided at the same time, method, and number of times as the experimental group. Results : As a result of the study, dysphagia and dietary level improved in the experimental group that received oropharyngeal sensory stimulation using capsaicin. There were no effects on the nutritional status or aspiration pneumonia. Conclusion : This study provides basic data for the development of an intervention program for patients with dysphagia by presenting a theoretical basis that oropharyngeal sensory stimulation intervention using capsaicin improves dysphagia and dietary levels.

Keywords

References

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