Construction of a Guideline Flowchart for Dietary Training Management in Patients with Dysphagia After Stroke Based on the Best Evidence

doi:10.12104/j.issn.1674-4748.2025.05.005

Abstract：Objective: To evaluate and summarize the evidence related to dietary training management in patients with dysphagia after stroke, and to construct a guideline flowchart for dietary training management in these patients, providing evidence for clinical guidance. Methods: Literature related to swallowing function assessment and dietary management in patients with stroke was retrieved from databases including the Cochrane Library, PubMed, UpToDate, International Guidelines Collaboration Network, National Institute for Health and Care Excellence (NICE) of the UK, New Zealand Guidelines Group, Scottish Intercollegiate Guidelines Network, Ontario Medical Association of Canada, US National Guideline Clearinghouse, Joanna Briggs Institute (JBI) Database of Systematic Reviews and Meta-Analyses, American Heart/Stroke Association, China National Knowledge Infrastructure (CNKI), Chinese Medical Association Journals, and VIP Database. The literature was screened, quality assessed, evidence extracted, summarized, and graded. A guideline flowchart for dietary training management in patients with dysphagia after stroke was constructed using an expert panel method. Results: A total of 9 articles were included, consisting of 1 best practice recommendation, 2 guidelines, 1 expert consensus, 2 systematic reviews, and 3 evidence summaries. Finally, 19 best evidence statements were summarized in five areas: swallowing function assessment, dietary management, swallowing assistance training, oral hygiene, and dietary monitoring and risk management. A guideline flowchart for dietary training management in patients with dysphagia after stroke based on the best evidence was constructed. Conclusion: The best evidence related to dietary training management in patients with dysphagia after stroke was summarized, and a guideline flowchart for dietary training management in these patients was developed based on the best evidence, which can provide reference for clinical management of dietary training in stroke patients by healthcare professionals.