| 吴林波,曾丽,邓时万.重复经颅磁刺激及改良饮食管理在脑卒中吞咽障碍病人中的应用效果[J].安徽医药,2025,29(12):2500-2503. |
| 重复经颅磁刺激及改良饮食管理在脑卒中吞咽障碍病人中的应用效果 |
| The application effect of rTMS and improved dietary management in stroke patients with swallowing disorders |
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| DOI：10.3969/j.issn.1009-6469.2025.12.036 |
| 中文关键词: 卒中 吞咽障碍 重复经颅磁刺激 改良饮食管理 应用效果 |
| 英文关键词: Stroke Deglutition disorders Repetitive transcranial magnetic stimulation Improving dietary management Appli-cation effect |
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| 中文摘要: |
| 目的分析对脑卒中吞咽障碍者实施重复经颅磁刺激( rTMS)及改良饮食管理的效果。方法对 2021年 1月至 2022年 12月资阳市中心医院收入的 102例脑卒中吞咽障碍病人行前瞻性分析，按照随机数字表法进行分组，分为对照组(51例，常规护理)和研究组( 51例， rTMS及改良饮食管理护理)，分别于治疗前后采用标准吞咽功能评估量表( SSA)及吞咽造影录像检查(VFSS)对两组病人的吞咽功能进行评定，比较两组 Rosenbek渗透 /误吸量表(PAS)功能性经口摄食量表(FOIS)评分以及营养状况，临床治疗疗效、并发症发生情况。结果干预后，两组 SSA评分较干预前均降低(、P<0.05)两组 VFSS评分较干预前均升高(P <0.05)研究组 SSA评分明显低于对照组［( 23.00±4.02)分比( 28.12±4.06)分］(P<0.05)研究，组 VFSS评分明显高于对照组［(6.39±0.，78)分比(5.25±0.82)分］(P<0.05)。干预后，两组 PAS评分较干预前均降低(P<0.05)，，两组 FOIS评分较干预前均升高(P <0.05)研究组 PAS评分明显低于对照组［(1.96±0.34)分比( 2.24±0.59)分］(P<0.05)研究组 FOIS评分明显高于对照组［(5.76±0.84)(5.04±0.94)分］(P<0.05)。干预后，研究组总蛋白、前白蛋白、白蛋白、白明显更高( P<0.05)。研究组临床治疗总有效率明显高于对照组(P<0.05)。研究组并发症发生率为 5.88%，明显低于对照组的 21.57%(P<0.05)。结论 rTMS联合个分比，转铁蛋，体化饮食管理可改善脑卒中后吞咽障碍，促进功能恢复，优化营养水平，提升治疗效果，并减少相关并发症。 |
| 英文摘要: |
| Objective To explore the application effect of repetitive transcranial magnetic stimulation (rTMS) and improved dietarymanagement in stroke patients with swallowing disorders.Methods A prospective analysis was conducted on 102 patients with dys-phagia after stroke admitted to Ziyang Central Hospital from January 2021 to December 2022. A random number table was establishedfor grouping, and the patients were assigned into the control group (51 cases, conventional care) and the research group (51 cases, rTMSand modified diet management care). The swallowing function of the two groups of patients was evaluated by the standardized swallow-ing assessment (SSA) and the video fluorescence swallowing study (VFSS) before and after treatment respectively. Comparison wasmade of the Rosenbek penetration aspiration scale (PAS) and functional oral intake scale (FOIS) scores, nutritional status, clinical effi-cacy and complications between the two groups.Results After the intervention, the SSA scores of both groups were lower than those before the intervention (P<0.05), and the VFSS scores of both groups were higher than those before the intervention (P<0.05). The SSA score of the research group [(23.00±4.02) points vs. (28.12±4.06) points] was lower than that of the control group (P<0.05). The VFSS score [(6.39±0.78) points vs. (5.25±0.82) points] of the research group was higher than that of the control group (P<0.05). After the inter-vention, the PAS scores of both groups were lower than those before the intervention (P<0.05), and the FOIS scores of both groups were higher than those before the intervention (P<0.05). The PAS score of the research group [(1.96±0.34) points vs. (2.24±0.59) points] was lower than that of the control group (P<0.05). The FOIS score of the research group [(5.76±0.84) points vs. (5.04±0.94) points] was high-er than that of the control group (P<0.05). After the intervention, the total protein, prealbumin, albumin and transferrin in the research group were significantly higher (P<0.05). The total effective rate of clinical treatment in the research group was significantly higher(P< 0.05). The complication rate of the research group was lower than the control group (5.88% vs. 21.57%; P<0.05).Conclusion rTMS combined with individualized dietary management can improve dysphagia after stroke, promote functional recovery, optimize nutritionallevels, enhance therapeutic effects, and reduce related complications. |
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