Effect of Sour Taste on Swallowing Function of Patients With Dysphagia After Acute Ischemic Stroke: A Randomized Controlled Trial

NCT07400822 | Completed

• 1 other identifier: 2021/214
• Study Type: interventional
• Target: 95
• Locations: 1 country
• Sites: 1

Brief 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).

Conditions

Acute Cerebrovascular Accident; Dsyphagia After Stroke

Keywords

Stroke, dysphagia, sour liquid, swallowing function, nurse

Outcome Measures

Primary Outcomes (1)

• GUSS Swallowing scores and NIHSS Scores

  Change in the mean scores of the GUSS swallowing scores and NIHSS Scores of the patients at the first interview, on the 7th day and on the 30th day.

  one month

Study Arms (2)

control

OTHER

The participants were informed about the research process during the first meeting. Control group patients were administered 4 ml of room temperature water during the initial consultation, under the supervision of a physician, before breakfast, lunch, and dinner. According to the GUSS screening test, patients with severe dysphagia were given 4 ml of water drop by drop with a syringe, in a manner tolerable to the patient, together with the physician, over approximately 15-20 minutes. Stroke patients with severe dysphagia, unable to swallow, had the 4 ml of water administered drop by drop but it flowed out of their mouths as saliva. This procedure was continued for seven days .Patients with dysphagia who had acute ischemic stroke in the control group was evaluated at the first day visit, on the day 7, and day 30. The initial visit and day 7 evaluations were conducted in a clinical setting because the patients were receiving treatment at the neurology clinic.

Other: Control

Sour Taste

EXPERIMENTAL

The participants were informed about the research process during the first meeting. Intervention group patients were administered 4 ml of freshly squeezed lemon juice with a hydrogen power (pH) of 2.8 at room temperature under medical supervision before breakfast, lunch, and dinner. According to the GUSS screening test, patients with severe dysphagia were given 4 ml of lemon juice drop by drop with a syringe, in a manner tolerable to the patient, together with the physician, over approximately 15-20 minutes. Patients with severe dysphagia, due to their inability to swallow, had the 4 ml of lemon juice administered drop by drop, but it flowed out of their mouths as saliva. This application continued for seven days.Patients with dysphagia who had acute ischemic stroke in the control group was evaluated at the first day visit, on the day 7, and day 30. The initial visit and day 7 evaluations were conducted in a clinical setting because the patients were receiving treatment at the neurolo

Other: sour taste

Interventions

sour taste OTHER

Sour taste stimulation using freshly squeezed lemon juice administered orally.

Sour Taste

Control OTHER

Room-Temperature Water Administration

control

Eligibility Criteria

• Age: 18 Years - 80 Years
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• 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

You may not qualify if:

• 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

Sponsors & Collaborators

• AYFER GUNES: lead
• Trakya University: collaborator

Study Sites (1)

Trakya University Medical Research and Application Centre

Edirne, Center, 22030, Turkey (Türkiye)

Location

MeSH Terms

Conditions

Stroke; Deglutition Disorders

Condition Hierarchy (Ancestors)

Cerebrovascular Disorders; Brain Diseases; Central Nervous System Diseases; Nervous System Diseases; Vascular Diseases; Cardiovascular Diseases; Esophageal Diseases; Gastrointestinal Diseases; Digestive System Diseases; Pharyngeal Diseases; Otorhinolaryngologic Diseases

Study Officials

• Ayfer Gunes, PhD, RN.

  Trakya University Medical Research and Application Centre, Department of Neurology

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: randomized controlled
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: Dr. (PhD), Register Nurse

Study Record Dates

• First Submitted: February 3, 2026
• First Posted: February 10, 2026
• Study Start: July 15, 2021
• Primary Completion: November 20, 2022
• Study Completion: December 15, 2022
• Last Updated: February 10, 2026

Record last verified: 2026-02

Locations

TU (1)