A stroke is a 'brain attack’ that occurs when the blood supply to part of the brain is suddenly cut off due to a clot (‘ischaemic stroke’) or leakage via a weakened blood vessel (‘haemorrhagic stroke’). A mini stroke (also known as a transient ischaemic attack (TIA) has many of the same signs and symptoms as a stroke, but the effects are only temporary.
Signs of a stroke (stroke symptoms) include sudden weakness or numbness in the face, arm or leg, and sudden confusion and trouble speaking. Common problems occurring as a result of stroke include poor movement and balance, as well as swallowing difficulty, also known as 'dysphagia'. If you suspect that you or someone else is having a stroke, call for an ambulance immediately.
A comparison between a healthy swallow and one a dysphagia patient may experience.
Normally, swallowing happens without much thought or effort, but it is actually a very complex process that needs the brain to co-ordinate some 30 pairs of different muscles1. If a stroke damages a part of the brain that helps control swallowing, it can affect a person’s ability to eat and drink safely. Difficulty with swallowing is called dysphagia.
Dysphagia occurs often as a result of stroke1,2. Other causes of dysphagia include the treatment effects of some forms of cancer, as well as neurological disorders such as Parkinson's disease, Alzheimer’s disease and multiple sclerosis. Also, older people often suffer from dysphagia due to weakening of the swallowing muscles. It may also be a side effect of using a breathing tube such as during intensive care within a hospital setting.
There are several dysphagia symptoms that healthcare professionals can look out for. These include difficulty initiating swallowing, the feeling of food getting stuck in the throat, and coughing or choking while swallowing.
If you feel you’re eating / drinking less or you lose weight go to HCP.
Learn about disease-related malnutrition (DRM), who is at risk and how medical nutrition can provide the nutritional requirements to make a positive difference to health outcomes throughout life.
If dysphagia is diagnosed, a dietitian may be consulted for advice on which types of food and drinks are easiest and safest to consume.
The risk to inhale food in the lungs (“aspiration”) due to dysphagia can be managed by starting what’s known as a ‘texture-modified diet’, where foods and drinks are prepared to a consistency that’s easier and safer to swallow. Many may find such meals and drinks unappetizing, so medical specialists may recommend using thickening agents to improve the texture of food and drink, without affecting taste. Specially pre-thickened products might also offer a more convenient source of nutrition and could help to prevent malnutrition. In addition, there are groups like the Chef’s Council, working hard to create recipes specific to the needs of dysphagia patients that are not only safe and nutritious, but appetizing and visually appealing too!
Besides diet modification, a change in posture or manoeuvres to direct food away from the weak site can be used to manage dysphagia. Furthermore a therapist can help teach exercises and techniques to strengthen the mouth, tongue and throat. A relatively new treatment is neurostimulation to improve the functioning of brain areas which are necessary for proper swallowing.
Around half of all cases display dysphagia in the weeks following a stroke. For most patients, symptoms resolve within 6 months. For other patients, whose stroke may have been more severe, dysphagia can be a life-long condition.
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