CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 127 enrolled
Drug / intervention
Modified consistency and volume dietdietary
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT02959450
NCT02959450N/ACompleted
CompareCT.gov

Design and Implementation of a Nutritional Intervention in Patients With Oropharyngeal Dysphagia. Compared With Traditional Practice: Randomized Clinical Trial, Simple Blind

Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran·interventional·Posted Nov 9, 2016·Updated Jun 9, 2023

In Brief

A clinical study evaluating Modified consistency and volume diet for Oropharyngeal Dysphagia. Completed, enrolled 127 participants across 1 site.

Detailed Summary

The purpose of this trial is to design, implement and evaluate the effect of a nutritional intervention in patients with Oropharyngeal Dysphagia on body composition and oral intake of energy and protein.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsOropharyngeal Dysphagia
CountriesMexico
Collaborators--

Timeline

N/ACompletedFinished
20162017201820192020202120222023202420252026
First PostedNov 9, 2016
Enrollment StartMay 1, 2015
Primary CompletionJul 1, 2021
TodayJul 2, 2026
Enrollment to primary: 6.2 yearsPosted 9.6 years ago

Interventions

Modified consistency and volume dietdietary

Modified consistency diet, with a certain viscosity and controlled volume, which was designed from recommendations based on the review of different studies. A Chef and a Nutritionist developed and determined the viscosity of the menus with a Brookfield Viscometer (model RV). All the menus were prepared and evaluated at the Food Technology Department of this Institute to achieve the viscosity required with a food thickener. The nectar consistency had a viscosity of 51 to 350 centiPoises (cP) and the pudding consistency menus with a higher viscosity at 1,750 cP. The patient and/or their caregivers in the intervention group must attend to a training workshop to explain how to use the food thickener.