66MedicalJournalofKiangWu,Jun2023,Vol23.No.1鏡湖醫學2023年6月第23卷第1期‧經驗交流‧[摘要]目的探討食物稠度規範化對口咽期吞嚥障礙患者功能恢復的效果。方法選取2018年1月~2020年11月於本院住院的口咽期吞嚥障礙患者，分為試驗組（根據容積─黏度吞嚥測試(volumeviscosityswallowtest,V-VST)評估予以相應級別的飲食指導，按國際吞嚥障礙飲食標準化計劃(TheInternationalDysphagiaDietStandardisationInitiative,IDDSI)規範食物稠度）和對照組（予以常規飲食護理）。觀察比較兩組患者吞嚥功能改善的情況。結果共納入201例患者，兩組患者治療前後對比吞嚥功能均有所提高(P<0�01)。試驗組患者鼻飼管拔管率和吞嚥功能改善均優於對照組，差異具有統計學意義(P<0�05)。結論食物稠度規範化可明顯促進吞嚥功能恢復，提高患者鼻飼管拔管率和進口攝食功能。[關鍵詞]IDDSI；食物稠度；口咽期吞嚥障礙EffectofIDDSIapplicationforstandardtexturefoodsonswallowingfunctionofpatientswithoropharyngealdysphagiaWANGTing,LAOChongLeong*,TANJiaSheng,ZHANGCuiXiaDepartmentofRehabilitation,KiangWuHospital,Macau[Abstract]ObjectiveToexploretheeffectoftheInternationalDysphagiaDietStandardizationInitiative(IDDSI)applicationforstandardtexturefoodsontheswallowingfunctionofpatientswithoropharyngealdysphagia.MethodsPatientswithoropharyngealdysphagiawhowerehospitalizedinMacauKiangWuHospitalfromJanuary2018toNovember2020wereincluded.Theywereallocatedtoeithertheexperimentalgroup(thevolumeviscosityswallowtest(V-VST)assessmentfordietaryguidanceandIDDSIstandardizedfoodsrecommendation)orthecontrolgroup(regulardietrecommendation).Theimprovementinswallowingfunctionbetweenthetwogroupswascompared.ResultsThewithin-groupcomparisonforswallowingfunctionofpre-andpostimplementationwasimproved(P<0.01).Theextubationrateofthenasogastrictubeandtheimprovementinswallowingfunctionintheexperimentalgroupweresignificantlybetterthanthoseinthecontrolgroup(P<0.05).ConclusionStandardtexturefoodscansignificantlypromotetheswallowingfunction,extubationrateofnasogastrictubeandfeedingfunction.[KeyWords]IDDSI;texturefoods;oropharyngealdysphagiaIDDSI的食物稠度規範化對口咽期吞嚥障礙患者功能恢復的...
