Post Operative Nutrition Clinical Trial
— TASTEOfficial title:
Changes in Taste Perception and Preference in the Peri-operative Patient
It is well known that patients who have undergone major surgical procedures are vulnerable
to the consequences of inadequate calorie or nutritional intake. Clinical studies have
demonstrated that early post-operative feeding increases strength and healing of an
intestinal anastomosis, reduces surgical site infection and length of hospital stay. The
'Enhanced recovery programme', ERP, includes early post-operative nutrition as one of its
key goals, however there is no guidance on the type of food that should be offered to
patients in this programme. Anecdotally, many patients and healthcare professionals believe
that there are differences in how food tastes to early post-operative patients. If there are
changes in taste following surgery this will affect the food choices that patients make in
the early post-operative period. No studies have addressed this question to date. In this
study we hope to describe this affect and consider the significance of any changes on the
background of current hospital food options.
We hypothesise that food preference and tastes and desires are altered in the early post
operative period and this affects what patients eat at this critical time.
Status | Completed |
Enrollment | 30 |
Est. completion date | December 2012 |
Est. primary completion date | December 2012 |
Accepts healthy volunteers | No |
Gender | Both |
Age group | 18 Years and older |
Eligibility |
Inclusion Criteria: Patients who undergo the following laparoscopic procedures - anterior resection - right/Left hemicolectomy - sigmoid colectomy - abdominal-perineal resection - stoma formation Exclusion Criteria: The participant may not enter the study if: - patients under 18 years old - if they report any protracted change in taste over the 6 months prior to surgery |
Intervention Model: Single Group Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Supportive Care
Country | Name | City | State |
---|---|---|---|
United Kingdom | Plymouth Hospitals NHS Trust | Plymouth | Devon |
Lead Sponsor | Collaborator |
---|---|
Plymouth Hospitals NHS Trust |
United Kingdom,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | To describe taste appreciation and detection in the pre and post-operative Assess taste changes in the peri-operative patient | Patients that agree to participate will complete a questionnaire that asks them about their taste preferences. Recruits will be shown photos of various food stuffs and asked to choose their preferred meal. They will also be asked to put five sponge sticks (a single use item commonly used for mouth care) dipped in one of a five different liquids into their mouths and give their comments what each taste was and on how much they enjoyed it. These five liquids represent the four well-described tastes (sweet, sour, salty, bitter) and a more recently proposed taste, savoury. The intention of this part of the trial is to assess the patient's ability to detect alteration in pure taste and to identify if any of these tastes are preferred. | 3 days post operation | No |
Secondary | Assess taste preferences in the peri-operative patient | Patients that agree to participate will complete a questionnaire that asks them about their taste preferences. Recruits will be shown photos of various food stuffs and asked to choose their preferred meal. They will also be asked to put five sponge sticks (a single use item commonly used for mouth care) dipped in one of a five different liquids into their mouths and give their comments what each taste was and on how much they enjoyed it. These five liquids represent the four well-described tastes (sweet, sour, salty, bitter) and a more recently proposed taste, savoury. The intention of this part of the trial is to assess the patient's ability to detect alteration in pure taste and to identify if any of these tastes are preferred. | 3 days post operation | No |
Secondary | Patients choice of meal from a selection of photographs of food | Patients that agree to participate will complete a questionnaire that asks them about their taste preferences. Recruits will be shown photos of various food stuffs and asked to choose their preferred meal. They will also be asked to put five sponge sticks (a single use item commonly used for mouth care) dipped in one of a five different liquids into their mouths and give their comments what each taste was and on how much they enjoyed it. These five liquids represent the four well-described tastes (sweet, sour, salty, bitter) and a more recently proposed taste, savoury. The intention of this part of the trial is to assess the patient's ability to detect alteration in pure taste and to identify if any of these tastes are preferred. | 3 days post operation | No |
Status | Clinical Trial | Phase | |
---|---|---|---|
Not yet recruiting |
NCT06107959 -
Changes in Resting Metabolic Rate Following Orthopedic Surgery
|