IRCT2012072410380N1已完成未知
Identification and modification of rheological properties of beverages, desserts, and food in patients with esophagus cancer dysphagia and assessment of the rheological modification on improving nutritional indices and quality of life in these patients
ational Nutrition and Food Research Institute0 个研究点目标入组 40 人开始时间: 待定最近更新:
适应症
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 发起方
- 入组人数
- 40
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- no limit 至 no limit（—）
- 性别
- All
入选标准
- •patients who have esophageal dysphagia (from esophageous cancer); patients are in the second phase of esophageous cancer (starting chemotrapy). Exclusion criteria: the tendency of samples to exclude from study.
排除标准
- 未提供
研究者
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