In a nutshell
This study investigated the use of natural capsaicin to treat dysphagia (problems in swallowing) in patients with stroke. Researchers suggested that the regular use of capsaicin could help in the recovery of swallow function in these patients.
Some background
As the population is aging rapidly, stroke has become one of the leading causes of death. Dysphagia (DYS) is a common complication after a stroke. It affects between 37 to 78% of stroke survivors. DYS can also cause lung diseases, caused by the aspiration of food. This affects the quality of life of the patients and of their caregivers.
Capsaicin is present in peppers and is responsible for the spicy taste. Prior studies have shown that capsaicin can reduce swallowing time and improve swallowing function. However, it is still not clear how this natural component of peppers could help treating DYS in patients with stroke.
Methods & findings
This study included information about 69 patients with stroke. These patients were assigned to receive treatment with capsaicin or a placebo. Swallowing was evaluated before and after the 3-week treatment.
The treatment outcomes were better in the capsaicin group when compared to the placebo group. 27 (90%) patients in the capsaicin group showed better swallowing outcomes while only 9 (30%) in the placebo group showed improvements.
The bottom line
This study concluded that capsaicin could be a safe and affordable treatment for swallowing problems in patients with stroke.
The fine print
This study included a small number of patients and had a short duration. Further larger studies are needed.
Published By :
Journal of stroke and cerebrovascular diseases: the official journal of the National Stroke Association
Date :
Apr 04, 2019
