Acceptance of Different Types of Thickeners, With and Without Flavoring, in Patients With Dysphagia
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 42
- 试验地点
- 1
- 主要终点
- Taste
研究概览
简要总结
Randomized, controlled, pilot study of nutritional intervention to evaluate the acceptance to different kinds of thickeners, with and without the addition of flavoring.
详细描述
Background:
In patients with dyaphagia the modification of viscosity of oral liquids with thickeners ia needed to guarantee an effective and safe swallowing, and to ensure a proper state of hydration. There are two types of thickeners: thickeners obtained from modified starch or from food gums (suchxanthan gum)
Aim:
To evaluate the acceptance of different types of thickeners, with and without the addition of flavorings, and their relationship with water intake.
Methods:
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Patients with oropharyngeal dysphagia for liquids diagnosed before admission or during hospitalization and who need thickener.
排除标准
- •Patients with expected hospital length of stay less than 24 hours.
- •Patients with food allergy to any of the ingredients of the thickener or flavorings used in the study.
- •Patients with cognitive impairment that prevents collaborating in obtaining data.
- •Patients in terminal situations, in which death is expected in the following hours.
研究组 & 干预措施
Modified starch without flavoring
Patients thicken water with modified starch during 3 days of hospitalization. They evaluate the organoleptic characteristics of the thickened liquid and register the volume of water intake.
干预措施: Modified starch without flavoring (Dietary Supplement)
Modified starch with flavoring
Patients thicken water with modified starch adding any of 5 kinds of flavorings "Bi1 aromas" during 3 days of hospitalization. They evaluate the organoleptic characteristics of the thickened liquid and register the volume of water intake.
干预措施: Mofidied starch with Bi1 aromas (Dietary Supplement)
Xanthan gum without flavoring
Patients thicken water with xanthan gum during 3 days of hospitalization. They evaluate the organoleptic characteristics of the thickened liquid and register the volume of water intake.
干预措施: Xanthan gum without flavoring (Dietary Supplement)
Xanthan gum with flavoring
Patients thicken water with xanthan gum adding any of 5 kinds of flavorings "Bi1 aromas" during 3 days of hospitalization.They evaluate the organoleptic characteristics of the thickened liquid and register the volume of water intake.
干预措施: Xanthan gum with Bi1 aromas (Dietary Supplement)
结局指标
主要结局
Taste
时间窗: 3 days during hospitalization
Semiquantitative scale of Punctuation of taste: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good).
Hydratation
时间窗: 3 days during hospitalization
Volume of water ingested (ml)
Overall valoration
时间窗: 3 days during hospitalization
Quantiative scale of Punctuation: 0-10 points (very bad to very good).
Appearance
时间窗: 3 days during hospitalization
Semiquantitative scale of Punctuation of appearance: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good).
Odor
时间窗: 3 days during hospitalization
Semiquantitative scale of Punctuation of odor: 1-5 points (1: very bad; 2: bad; 3: intermediate; 4: Good; 5: very good).
次要结局
未报告次要终点
研究者
Alfonso Vidal Casariego
Principal Investigator
Complexo Hospitalario Universitario de A Coruña