Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
42 participants
INTERVENTIONAL
2020-02-03
2020-03-03
Brief Summary
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Detailed Description
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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:
Randomized, controlled, pilot study of nutritional intervention. Forty hospitalized patients with oropharyngeal dysphagia were randomized to 4 parallel groups: modified starch without flavoring, modified starch with flavoring, xanthan gum without flavoring, xanthan gum with flavoring. Each patient was asked to assess the odor, taste, appearance, and overall valoration of the thickened liquid with the different preparations, using a structured questionnaire. The number of glasses consumed by the patient over 3 consecutive days was also recorded to calculate de volume of liquid they consumed.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
TREATMENT
NONE
Study Groups
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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.
Modified starch without flavoring
Each patient of this group receives the thickener during three days of hospitalization
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.
Mofidied starch with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
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.
Xanthan gum without flavoring
Each patient of this group receives the thickener during three days of hospitalization
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.
Xanthan gum with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
Interventions
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Modified starch without flavoring
Each patient of this group receives the thickener during three days of hospitalization
Mofidied starch with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
Xanthan gum without flavoring
Each patient of this group receives the thickener during three days of hospitalization
Xanthan gum with Bi1 aromas
Each patient of this group receives the thickener and 5 flavorings during three days of hospitalization
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* 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.
18 Years
ALL
No
Sponsors
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Complexo Hospitalario Universitario de A Coruña
OTHER
Responsible Party
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Alfonso Vidal Casariego
Principal Investigator
Locations
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Alfonso Vidal-Casariego
A Coruña, La Coruna, Spain
Countries
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Other Identifiers
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2019-527
Identifier Type: -
Identifier Source: org_study_id
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