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IRCT2012072410380N1 IRCT 2012-12-18 National Nutrition and Food Research Institute Identification of rheological properties of desirable foodstuffs for Iranian dysphagic patients 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 2012-09-09 anticipated 40 Complete https://irct.ir/trial/10890 interventional Randomization: Randomized, Blinding: Not blinded, Placebo: Not used, Assignment: Parallel, Purpose: Supportive. N/A dysphagia. Intervention 1: Intervention group uses the rheologically modified foodstuffs, along with common diet (one product from each item). Intervention 2: control group: there isnt any intervention they use their conventional diet.
public Azizollaah Zargaraan
No.7, West Arghavan St., Farahzadi Blvd., Shahrake Qods (west), Tehran, Iran. Zip Code: 1981619573, P.O.Box: 19395-4741
Tehran Iran (Islamic Republic of) 1981619573 +98 21 4467 3175 aziz.zargaran@gmail.com ; zargaraan@sbmu.ac.ir National Nutrition and Food Technology Research Institute scientific Dr. M.A Mohammadifar
No. 7, West Arghavan St., Farahzadi Blvd., Shahrake Qods (west), Tehran, Iran. Zip Code: 1981619573, P.O.Box: 19395-4741
Tehran Iran (Islamic Republic of) 1981619573 +98 21223690658 mohamdif@ut.ac.ir National Nutrition and Food Technology Research Institute Iran (Islamic Republic of) Inclusion criteria: 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. no limit no limit Both R13 Difficulty in swallowing Treatment - Other Treatment - Drugs Intervention group uses the rheologically modified foodstuffs, along with common diet (one product from each item) control group: there isnt any intervention they use their conventional diet Percentage of body weight loss(%BWL). Timepoint: at the start and 3 monthes after intervention. Method of measurement: scale. Triceps(TSF) and subscapular skin fold(SSF). Timepoint: at the start and 3 monthes after intervention. Method of measurement: caliper. Mid arm circumference(MAC). Timepoint: at the start and 3 monthes after intervention. Method of measurement: Tape Measure. Arm muscle circumference(AMC). Timepoint: at the start and 3 monthes after intervention. Method of measurement: Tape Measure. Serum Total Proteins. Timepoint: at the start and 3 monthes after intervention. Method of measurement: Electrophoresis. Serum C-reactive protein. Timepoint: at the start and 3 monthes after intervention. Method of measurement: Elisa. Albumin. Timepoint: at the start and 3 monthes after intervention. Method of measurement: Elisa. Transferrin. Timepoint: at the start and 3 monthes after intervention. Method of measurement: Electrophoresis. Pre-Albumin. Timepoint: at the start and 3 monthes after intervention. Method of measurement: Electrophoresis. Hematocrit. Timepoint: at the start and 3 monthes after intervention. Method of measurement: coagulation. Total Lymphocyte. Timepoint: at the start and 3 monthes after intervention. Method of measurement: microscopic. Prognostic Nutritional Index (PNI). Timepoint: at the start and 3 monthes after intervention. Method of measurement: 158 - 16.6(Alb) - 0.78(Ts) - 0.20(Trn) - 5.8(DH). Appetite. Timepoint: at the start and 3 month after intervention. Method of measurement: questionnaire. Energy intake. Timepoint: at the start and 3 month after intervention. Method of measurement: questionnaire. Micronutrient intake. Timepoint: at the start and 3 month after intervention. Method of measurement: questionnaire. Macronutrient intake. Timepoint: at the start and 3 month after intervention. Method of measurement: questionnaire. Quality of life. Timepoint: at the start and 3 month after intervention. Method of measurement: questionnaire. Enjoyment from foodstuffs. Timepoint: 3 month after intervention. Method of measurement: vas. National Nutrition and Food Research Institute Approved 2012-12-02 National Nutrition and Food Technology Research Institute No. 7, West Arghavan St., Farahzadi Blvd., Shahrake Qods (west), Tehran, Iran. Zip Code: 1981619573, P.O.Box: 19395-4741 Tehran Iran (Islamic Republic of)