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

Pelczarska, Aleksandra; Jakubczyk, Michal; Niewada, Maciej

Pelczarska, Aleksandra; Jakubczyk, Michal; Niewada, Maciej.

Affiliation

Pelczarska A; HealthQuest, Warsaw, Poland.
Jakubczyk M; HealthQuest, Warsaw, Poland. michal.jakubczyk@sgh.waw.pl.
Niewada M; Decision Analysis and Support Unit, SGH Warsaw School of Economics, Warsaw, Poland. michal.jakubczyk@sgh.waw.pl.

BMC Health Serv Res ; 20(1): 552, 2020 Jun 17.

Article in En | MEDLINE | ID: mdl-32552742

Subject(s)

Deglutition Disorders/economics; Food Additives/economics; Polysaccharides, Bacterial/economics; Aged; Aged, 80 and over; Cost-Benefit Analysis; Deglutition; Deglutition Disorders/diet therapy; Female; Food/economics; Health Care Costs; Humans; Male; Pneumonia, Aspiration/economics; Poland; Quality-Adjusted Life Years; Stroke/complications; Stroke Rehabilitation/economics

Key words

Aspiration pneumonia; Dysphagia; Food consistency; GUSS scale; Nutilis clear; Stroke; Xanthan gum

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides, Bacterial / Deglutition Disorders / Food Additives Type of study: Health_economic_evaluation / Prognostic_studies Limits: Aged / Aged80 / Female / Humans / Male Country/Region as subject: Europa Language: En Journal: BMC Health Serv Res Journal subject: PESQUISA EM SERVICOS DE SAUDE Year: 2020 Type: Article Affiliation country: Poland

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