Effect of Sour Taste on Swallowing Function of Patients With Dysphagia After Acute Ischemic Stroke

This study was designed to evaluate the effect of sour taste on swallowing function of patients who developed dysphagia after ischemic stroke.The study sample consisted of patients (n=95) diagnosed with ischemic stroke and had impaired swallowing function hospitalized in a neurology clinic of a university hospital. Patients in the intervention group were given 4 ml of lemon juice (pH=2.8) at room temperature before breakfast, lunch, and dinner, while patients in the control group were given 4 ml of water at room temperature at the same time periods. Patients' swallowing function and stroke severity were assessed on the 7th and 30th days. Data were collected using the Personal Information Form, the Gugging Swallowing Screening Test (GUSS), and the National Institutes of Health Stroke Scale (NIHSS).

Financial Support:The present study was supported by the Research Fund of Trakya University. Project No:2021/214

Inclusion criteria

• Hospitalized with a confirmed diagnosis of ischemic stroke
• Within the first 72 hours after diagnosis
• Developed dysphagia
• Who could understand and cooperate
• Patients who volunteer signed an informed consent

Exclusion criteria

• Patients with cerebral hemorrhage or other neurologic disorders
• Patients with severe stroke and high NIHSS scores
• Who were likely to experience severe dysphagia
• Patients who do not volunteer to participate in the study