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

• Những tác giả chính: Aleksandra Pelczarska (Tác giả), Michał Jakubczyk (Tác giả), Maciej Niewada (Tác giả)
• Định dạng: Sách
• Được phát hành: BMC, 2020-06-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

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...