Deglutição de sujeitos portadores de esclerose lateral amiotrófica / The deglutition of patients with amyotrophic lateral sclerosis

Objetivo: Analisar as características da deglutição de sujeitos portadores de esclerose lateral amiotrófica, através da videofluoroscopia da deglutição. Métodos: Foram selecionados 20 pacientes, com idades entre 43 a 75 anos, sem outra doença de base, que não utilizassem traqueostomia e vias alternativas para alimentação. Foi aplicada anamnese e realizado o exame de videofluoroscopia da deglutição, sendo ofertados alimentos nas consistências líquida, pastosa e sólida. Foram três ofertas de 5 ml para cada consistência e 5g de pão. Os exames foram filmados para análise. Resultados: Para consistência líquida, a alteração mais significativa foi a presença de resíduos na valécula em 11 sujeitos. Para a consistência pastosa, as principais características foram elevação laríngea reduzida em 12 e resíduo em transição faringoesofágica em 12. Já na consistência sólida, 10 apresentaram movimentos de língua reduzidos e em 10 houve resíduo em cavidade oral. Dos 20 sujeitos, 11 apresentaram disfagia discreta. Conclusão: Todos os sujeitos apresentaram disfagia, sendo de grau discreto, para a maioria. A fase faríngea foi a mais comprometida para as consistências pastosa e líquida, com resíduos em valécula e transição faringoesofágica, seguida da fase oral, com o tempo de trânsito oral aumentado e movimentos de língua reduzidos para a consistência sólida

Objective: Evaluate the deglutition characteristics of patients with Lateral Amiotrophic Sclerosis by videofluoroscopy. Methods: 20 patients were included, aging 43 - 75 years, with no other concomitant disease, without the use of tracheostomy or other alternative feeding tubes. After an anamnesis, the patients received three servings of food, one liquid, one pasty and one solid, and underwent the deglutition videofluoroscopy. The exam was filmed for further analysis. Results: In the liquid consistency, the most significant alteration was the presence of residues on the vallecula of 11 patients. The pasty consistency caused reduction in the larynx elevation in 12 patients and residues in pharyngoesophageal transition of 12 patients. In the solid consistency, 10 patients had tongue mobility reduction and residues in the oral cavity was found in 10 patients. Out of the 20 included patients, 11 had discrete dysphagia. Conclusion: All patients had dysphagia, most of them at a discrete degree. The pharyngeal phase was the most compromised for the pasty and liquid phases, with residues in vallecula and pharyngoesophageal transition, followed by the oral phase, with increased oral transit time and reduced tongue mobility in the solid consistency

Cryostimulation improves recovery from oropharyngeal dysphagia after stroke

Introduction: Stroke is considered one of the most frequent neurological causes of oropharyngeal dysphagia. Aim: To determine the effect of cryostimulation on oropharyngeal sensitivity and, subsequently, on the swallowing reaction and premature escape of food in patients with neurogenic dysphagia after stroke. Methods: Clinical and experimental study. The study enrolled 7 adult subjects, 6 men and 1 woman ranging from 28 to 64 years of age, with a diagnosis of stroke and current oropharyngeal dysphagia without any other underlying disease. The selected subjects underwent speech-language pathology evaluation and videofluoroscopic assessment of the dysphagia. The subjects were then treated with cryostimulation consisting of 10 applications to each structure (anterior faucial pillar, posterior oropharyngeal wall, soft palate, and back tongue) 3 times a day (for a total of 30 daily applications per structure) for 4 consecutive days. The patients were then re-evaluated based on the same criteria. The pre- and post-cryostimulation results of the clinical and videofluoroscopic evaluations were analyzed descriptively and statistically using Student's t-test and Fisher's exact test. Results: Cryostimulation had beneficial effects on oropharyngeal sensitivity in 6 of the 7 subjects. There was also a significant improvement in swallowing and in the premature escape in six subjects. Conclusion: Cryostimulation increased sensitivity and subsequently improved the swallowing reaction and premature escape of food in patients with neurogenic dysphagia after stroke. These effects were evident by both speech-language pathology and videofluoroscopic evaluation...