Abstract: Objective To investigate the application of early staged nutritional support in elderly patients with stroke combined with dysphagia, and to analyze its effects on immune-inflammation and gastrointestinal tolerance of patients. 
Methods Using a prospective study method, 86 elderly patients with stroke were selected and divided into the control group (n=43) and the observation group (n=43) according to the random number table method. The control group was given conventional nutritional support, the observation group was given early staged nutritional support, and both groups were continuously intervened for 2 weeks. The nutritional status ［hemoglobin (Hg), serum albumin (SA), prealbumin (PAB)］, abdominal circumference, upper arm circumference, triceps skinfold thickness on the healthy side, immuno-inflammatory indexes ［total lymphocyte count (TLC), interleukin-6 (IL-6), interleukin-33 (IL-33), hypersensitive C-reactive protein (hs-CRP)］ before and at 2 weeks after intervention were compared between two groups, and the gastrointestinal tolerance of the two groups was observed. 
Results At two weeks after intervention, the observation group had higher Hg, SA, PAB levels, abdominal circumference, and TLC than the control group, and lower IL-6, IL-33, and hs-CRP than the control group (P＜0.05). The gastrointestinal tolerance of the observation group was higher than that of the control group (P＜0.05). 
Conclusion Early staged nutritional support can help maintain the nutritional status of elderly stroke patients with dysphagia, which can improve immune-inflammatory status, and enhance gastrointestinal tolerance. 

Key words: stroke, dysphagia, nutritional support