İnme sonrası yutma bozukluğu gelişen hastalara erken dönemde verilen ekşi sıvının yutma fonksiyonu üzerine etkisinin değerlendirilmesi
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu randomize kontrollü deneysel araştırma, inme sonrası yutma bozukluğu gelişen hastalara erken dönemde verilen ekşi sıvının yutma fonksiyonu üzerine etkisini değerlendirmek amacıyla planlanmıştır. Araştırma, bir üniversite hastanesinin nöroloji kliniğinde 15.07.2021-20.11.2022 tarihleri arasında erken dönem inme tanısı almış hastalarla yapıldı. Araştırmanın örneklemini deney grubunda 47, kontrol grubunda 48 olmak üzere toplam 95 birey oluşturmuştur. Araştırmanın verileri “Kişisel Bilgi Formu”, “Standart Yutma Testi”, “Gugging Yutma Tarama Testi”, “NIH İnme Skalası” kullanılarak toplanmıştır. Veriler, tanımlayıcı analizler, Kolmogorov-Smirnov, Mann Whitney U testi, Kruskal-Wallis testi, Pearson Ki-Kare, Yates Ki-Kare Testi, Fisher's Exact Testi, Bonferroni testi, Bağımsız Örneklem t testi, Wilcoxon testi, Spearman korelasyon ve Friedman testi kullanılarak değerlendirilmiştir. İstatistiksel anlamlılık sınır değeri p<0,05 olarak kabul edildi. Deney ve kontrol grubundaki hastalar bireysel ve inme ile ilgili özellikler, yutma bozukluğu riski ve inme şiddeti açısından benzerdir (p>0,05). Deney grubunda yer alan hastaların 7.gün ve 30.gün sonunda kontrol grubunda yer alan hastalara göre yutma fonksiyonunda iyileşme olduğu saptanmıştır. Hem deney hem de kontrol grubunda hastaların inme şiddeti azaldıkça, yutma fonksiyonun iyileştiği saptanmıştır (p<0,05). Bu araştırmada, inme sonrası yutma bozukluğu gelişen hastalara erken dönemde verilen ekşi sıvının yutma fonksiyonunu iyileştirici etkisi olduğu bulunmuştur. İnme tanısı alan hastalara erken dönemde ekşi sıvının verilmesi önerilmektedir.
This randomized controlled experimental study was planned to evaluation of the effect of sour liquid on swallowing function of the patients with dysphagia in the acute stage of stroke. The study was conducted with patients diagnosed with early stroke in the neurology clinic of a university hospital between 15.07.2021 and 20.11.2022. The sample of the study consisted of a total of 95 individuals, 47 in the experimental group and 48 in the control group. The data of the study were collected using the "Personal Information Form", "Standard Swallowing Test", "Gugging Swallowing Screening Test, " National Institutes of Health Stroke Scala. Data, descriptive analysis, Kolmogorov-Smirnov, Mann Whitney U test, Kruskal-Wallis test, Pearson Chi-Square, Yates Chi-Square Test, Fisher's Exact Test, Bonferroni test, Independent Sample t test, Wilcoxon test, Spearman correlation and Friedman test evaluated using The cut-off value of statistical significance was accepted as p<0.05. Patients in the experimental and control groups were similar in terms of individual and stroke-related characteristics, swallowing disorder risk, and stroke severity (p>0,05). It was determined that the patients in the experimental group had an improvement in swallowing function at the end of the 7th and 30th days compared to the patients in the control group. It was determined that as the stroke severity of the patients in both the experimental and control groups decreased, the swallowing function improved (p<0,05). In this study, it was found that the sour liquid given to the patients who developed swallowing disorder after stroke in the early period had an improving effect on swallowing function. It is recommended to give sour liquid to patients diagnosed with stroke in the early period.
This randomized controlled experimental study was planned to evaluation of the effect of sour liquid on swallowing function of the patients with dysphagia in the acute stage of stroke. The study was conducted with patients diagnosed with early stroke in the neurology clinic of a university hospital between 15.07.2021 and 20.11.2022. The sample of the study consisted of a total of 95 individuals, 47 in the experimental group and 48 in the control group. The data of the study were collected using the "Personal Information Form", "Standard Swallowing Test", "Gugging Swallowing Screening Test, " National Institutes of Health Stroke Scala. Data, descriptive analysis, Kolmogorov-Smirnov, Mann Whitney U test, Kruskal-Wallis test, Pearson Chi-Square, Yates Chi-Square Test, Fisher's Exact Test, Bonferroni test, Independent Sample t test, Wilcoxon test, Spearman correlation and Friedman test evaluated using The cut-off value of statistical significance was accepted as p<0.05. Patients in the experimental and control groups were similar in terms of individual and stroke-related characteristics, swallowing disorder risk, and stroke severity (p>0,05). It was determined that the patients in the experimental group had an improvement in swallowing function at the end of the 7th and 30th days compared to the patients in the control group. It was determined that as the stroke severity of the patients in both the experimental and control groups decreased, the swallowing function improved (p<0,05). In this study, it was found that the sour liquid given to the patients who developed swallowing disorder after stroke in the early period had an improving effect on swallowing function. It is recommended to give sour liquid to patients diagnosed with stroke in the early period.
Açıklama
Anahtar Kelimeler
İnme, Yutma bozukluğu, Ekşi sıvı, Stroke, Swallowing disorder, Sour liquid
