The cost-effectiveness of food consistency modification with xanthan gum-based Nutilis Clear® in patients with post-stroke dysphagia in Poland

The cost-effectiveness of food consistency modification with xanthan gum-based Nutilis Clear® in patients with post-stroke dysphagia in Poland

Abstract Background Dysphagia is a well-known stroke complication characterised by difficulty in swallowing. It may affect the majority of stroke patients and increases mortality and morbidity, due to aspiration pneumonia and malnutrition. Food thickening may help patients to feed themselves, and it...

Full description

Bibliographic Details
Main Authors: Aleksandra Pelczarska, Michał Jakubczyk, Maciej Niewada
Format: Article
Language:English
Published: BMC 2020-06-01
Series:BMC Health Services Research
Subjects:
Dysphagia
Stroke
Aspiration pneumonia
GUSS scale
Food consistency
Nutilis clear
Online Access:http://link.springer.com/article/10.1186/s12913-020-05411-2

Similar Items

Similar Items