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

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 its effect...

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Detalles Bibliográficos
Autores principales: Pelczarska, Aleksandra, Jakubczyk, Michał, Niewada, Maciej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7302358/
https://www.ncbi.nlm.nih.gov/pubmed/32552742
http://dx.doi.org/10.1186/s12913-020-05411-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7302358/
https://www.ncbi.nlm.nih.gov/pubmed/32552742
http://dx.doi.org/10.1186/s12913-020-05411-2

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