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Effect of Sour Taste on Swallowing Function of Patients With Dysphagia After Acute Ischemic Stroke
Sponsor: AYFER GUNES
Summary
This randomized controlled study was designed to determine the Effect of Sour Taste on Swallowing Function of Patients with Dysphagia After Acute Ischemic Stroke The study was conducted between july 2021 and november 2022 with 95 patients diagnosed with Acute Ischemic Stroke (47 intervention, 48 control) at the neurology clinic and outpatient clinic of a university hospital in Edirne. Data were collected using the Personal Information Form, the Gugging Swallowing Screening Test (GUSS), and the National Institutes of Health Stroke Scale (NIHSS).
Official title: İnme Sonrası Yutma Bozukluğu Gelişen Hastalara Erken Dönemde Verilen Ekşi Sıvının Yutma Fonksiyonu Üzerine Etkisinin Değerlendirilmesi
Key Details
Gender
All
Age Range
18 Years - 80 Years
Study Type
INTERVENTIONAL
Enrollment
95
Start Date
2021-07-15
Completion Date
2022-12-15
Last Updated
2026-06-16
Healthy Volunteers
No
Interventions
sour taste
Sour taste stimulation using freshly squeezed lemon juice administered orally.
Control
Room-Temperature Water Administration
Locations (1)
Trakya University Medical Research and Application Centre
Edirne, Center, Turkey (Türkiye)