A study on the effects of diet in the ICU

JRCT ID: jRCT1050230100

Registered date:12/09/2023

Basic Information

• Recruitment status: Recruiting
• Health condition(s) or Problem(s) studied: heart failure.acute coronary syndrome
• Date of first enrollment: 12/09/2023
• Target sample size: 15
• Study type: Interventional

Intervention(s)

1. Meal content is a low cardiac burden diet.
2. Have the patient sit on the bed .
3. After resting for 3 minutes before meals, start eat at their usual speed.
4. Measure blood pressure, heart rate, and oxygen saturation.
Before eating: Measure 1 minute before the start of meals,
During eating: Measure immediately after starting eating, 1 minute after, and at 5-minute intervals thereafter.
After eating: Measure at the end of a meal, 1 minute, 5 minutes, and 10 minutes after the meal.

Outcome(s)

Primary Outcome

Before-and-after comparison test
1. Rate of change in cardiac load index (pressure rate product: PRP; HR x BP)
2. HR trend and rate of change
3. Transition and rate of change of SPO2
4. Changes in subjective symptoms (Borg index)

Secondary Outcome

1. Age
2. Gender
3.Presence or absence of comorbidities/disease name
4. Left ventricular ejection fraction
5. Time required for meal intake
6. Presence or absence of assistance
7.NYHA Classification/Killip Classification

Key inclusion & exclusion criteria

• Age minimum: Not applicable
• Age maximum: Not applicable
• Gender: Both
• Include criteria: Adults admitted to the ICU with a diagnosis of heart failure/acute coronary syndrome and taking the ICU starting diet for the first time

Exclude criteria

1.New York Heart Association4
2.Killip's classification3.4
3.Patients who have difficulty obtaining consent

Related Information

• Primary Sponsor: Megumi Tani