Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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UNKNOWN
NA
87 participants
INTERVENTIONAL
2023-09-01
2025-07-31
Brief Summary
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1. Whether favourate taste stimulation of oral and tounge is better than traditional thermal stimulation in improving swallowing function of patients with dysphagia.
2. It has been reported that taste of sour stimulation can increase the frequency of swallowing. In this study, we want to know which is better for improving swallowing function between favourate taste stimulation and sour taste stimulation.
3. Functional near-infrared spectroscopy (fNIRS) will be applied in this study to understand the neural mechanism of taste stimulation in improving swallowing function.
Participants screened as post-stroke dysphagia will accept swallowing evaluation and fNIRS test before and after treatment. The treatment include taste stimulation and traditional swallowing training.
Researchers will compare favourate taste stimulation with sour-taste stimulation and single thermal stimulation to see if the swallowing function improved faster and better in favourate taste stimulation group.
Detailed Description
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Conditions
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Keywords
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Study Design
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RANDOMIZED
PARALLEL
TREATMENT
DOUBLE
Study Groups
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Favourate taste stimulation
The swab will be immersed in sugar, salt, citric acid, or paprika mixed with water, and be placed in -18℃ refrigerator. Select the swabs of the participant favourate taste to brush oral cavity and tounge. The stimulation will last two to three minutes one time, and twice for a rehabilitation session, once per day and six days every week, three weeks totally. Swallowing rehabilitation also include standard training that carried out in the department.
Favourate taste stimulation
The taste stimulaiton for swallowing is completed with long swab. Taste solution will be prepared with sugar, salt, citric acid, or paprika mixed with water. And the swab will be immersed in the solution and freezed in -18℃ circumstances. Bilateral buccal mucosa，palate and tounge will be brushed. Four swabs will be used in a training session.
Sour stimulation
Using sour swab to brush oral cavity and tounge of the participant. The treatment duration and other training method is as same as mentioned above.
Sour taste stimulation
Using sour swab to brush oral cavity and tounge.
Thermal stimulation
Only ice-water swab to brush oral cavity and tounge. The treatment duration and other training method is as same as mentioned above.
Thermal stimulation group
Only ice-water swab to brush oral cavity and tounge.
Interventions
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Favourate taste stimulation
The taste stimulaiton for swallowing is completed with long swab. Taste solution will be prepared with sugar, salt, citric acid, or paprika mixed with water. And the swab will be immersed in the solution and freezed in -18℃ circumstances. Bilateral buccal mucosa，palate and tounge will be brushed. Four swabs will be used in a training session.
Sour taste stimulation
Using sour swab to brush oral cavity and tounge.
Thermal stimulation group
Only ice-water swab to brush oral cavity and tounge.
Eligibility Criteria
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Inclusion Criteria
2. can complete all the test with MMSE \>15;
3. agree to participate the experiment, and sign the written informed consent.
Exclusion Criteria
2. lose of taste perception;
3. combined with other major disease that can not tolerate the examination and swallowing training;
4. surgery of cranial allogeneic plasticity, scalp ulcer or damage that thought as contraindications of fNIRS.
5. with other neurological conditions (eg, Parkinson's disease, dementia).
18 Years
80 Years
ALL
No
Sponsors
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Shandong University
OTHER
Qilu Hospital of Shandong University
OTHER
Responsible Party
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Principal Investigators
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Yonghui Wang, professor
Role: PRINCIPAL_INVESTIGATOR
Qilu Hospital of Shandong University
Locations
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Qilu hospital of Shandong University
Jinan, Shandong, China
Yonghui Wang
Jinan, Shandong, China
Countries
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Central Contacts
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Facility Contacts
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Jie Wang, Ph.D.
Role: primary
Yonghui Wang, professor
Role: primary
References
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Nowrin I, Bhattacharyya DS, Saif-Ur-Rahman KM. Community-based interventions to prevent stroke in low-income and middle-income countries: a protocol for a systematic review and meta-analysis. BMJ Open. 2022 Aug 8;12(8):e063181. doi: 10.1136/bmjopen-2022-063181.
Chiang CF, Lin MT, Hsiao MY, Yeh YC, Liang YC, Wang TG. Comparative Efficacy of Noninvasive Neurostimulation Therapies for Acute and Subacute Poststroke Dysphagia: A Systematic Review and Network Meta-analysis. Arch Phys Med Rehabil. 2019 Apr;100(4):739-750.e4. doi: 10.1016/j.apmr.2018.09.117. Epub 2018 Oct 21.
Palmer PM, McCulloch TM, Jaffe D, Neel AT. Effects of a sour bolus on the intramuscular electromyographic (EMG) activity of muscles in the submental region. Dysphagia. 2005 Summer;20(3):210-7. doi: 10.1007/s00455-005-0017-x.
Other Identifiers
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KYLL-202307-024
Identifier Type: -
Identifier Source: org_study_id