Meta-analysis of safety of quantifying food consistency in patients with dysphagia after stroke
10.3760/cma.j.cn115682-20200923-05483
- VernacularTitle:量化食物稠度在卒中后吞咽障碍患者中应用安全性的Meta分析
- Author:
Pei SUN
1
;
Qing LI
;
Wei ZHANG
;
Ruiying MA
Author Information
1. 首都医科大学护理学院，北京 100069
- Keywords:
Stroke;
Deglutition disorders;
Pneumonia;
Aspiration;
Meta-analysis;
Quantify food consistency
- From:
Chinese Journal of Modern Nursing
2020;26(36):5101-5107
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To evaluate the effect of quantifying food consistency on reducing the incidence of pneumonia and aspiration in patients with dysphagia after stroke.Methods:China National Knowledge Infrastructure (CNKI) , Wanfang Database, VIP Database, PubMed, SinoMed, Web of Science (WOS) , EBSCO, OVID, ProQuest, the Cochrane Library, China Clinical Trial Registry and International Standard Randomized Controlled Trial Number (ISRCTN) were conducted computer retrieval to search randomized controlled trial (RCT) of quantifying food consistency for the prevention of pneumonia and aspiration in patients with post-stroke dysphagia. The search period was from the establishment of the databases to September 20, 2020. GRADE scoring criteria was used to evaluate the quality of included literatures, and RevMan 5.3 software was used for Meta-analysis.Results:The 9 RCT studies included in the meta-analysis included a total of 878 patients. The results of meta-analysis showed that compared with patients in the conventional diet nursing group, the incidences of pneumonia [ OR=0.47, 95% CI (0.30, 0.73) , P<0.001]and aspiration [ OR=0.24, 95% CI (0.10, 0.56) , P=0.001]in the quantifying food consistency group were both decreased. Conclusions:Compared with conventional diet nursing, the implementation of interventions that quantify food consistency can reduce the risk of pneumonia and aspiration in patients with dysphagia after stroke.
