To investigate the clinical efficacy of scalp acupuncture (SA) combined capsaicin in patients with chronic dysphagia after stroke, and to explore a non-invasive, safe and effective method for the treatment of such patients.

Ninety patients diagnosed with stroke and suffering from chronic dysphagia from January 2022 to April 2023 were collected and divided into 3 groups by random number table method: capsaicin group, SA group and SA combined with capsaicin group, with 30 cases in each group. The course of treatment was 1 month. Before and after treatment, the patients were evaluated by Watian drinking water test (WST), the standard swallowing function assessment scale (SSA), eating assessment tool-10 (EAT-10) and videofluoroscopic swallowing study (VFSS), respectively, to determine the degree scores of 3 groups swallowing function after intervention.

The WST grading of all three groups significantly were decreased compared to before treatment, the difference among the three groups after treatment was statistically significant (P<0.05). The SSA, EAT-10, and VFSS scores of 3 groups after treatment all showed varying degrees of improvement compared to before treatment, and the improvement of various indexes in the SA combined with capsaicin group was better than that in the capsaicin group and SA group, and the differences were statistically significant (P<0.05).

Compared with using capsaicin or SA alone, the combination of SA and capsaicin has a more significant improvement in swallowing function in patients with chronic dysphagia after stroke.