The Effect of Special Diets in Hematological Cancer Patients
NCT02880709 · Status: COMPLETED · Phase: PHASE4 · Type: INTERVENTIONAL · Enrollment: 32
Last updated 2016-08-29
Summary
Major weight loss and taste changes are well documented in patients with hematological cancer during chemotherapy. It has previously been documented, that such patients have preferences for much umami, a little sweet, sour and salt, and no bitter. The purpose of the study was to convert these results into real diets. Patients participated in two sensory pilot studies (n=10), where dishes were tested for preferences before and after chemotherapy. From these results four dishes were selected and tested on 32 patients in 30 days in a cross-over design. The diets resulted in a beneficial and statistical significant difference in weight development (p= 0.0008), with 1.2 ± 1.9 kg (+2%) in the intervention period and -2.8 ± 5.2 kg (-4%) in the control period. This difference persisted after sensitivity analysis (± 10%) p= 0.005. However, the nutritional intake was still low in both periods, and the treatment with cytarabin turned out to be a major confounder as dosage was significantly higher in the control period.
Conditions
- Hematological Malignancy
Interventions
- DIETARY_SUPPLEMENT
-
Special diet
Tate and energy content adjusted with spices to obtain maximal intake
Sponsors & Collaborators
-
Jens Rikardt Andersen
lead OTHER
Principal Investigators
-
Jens Rikardt Andersen, MD,MPA · University of Copenhagen
Study Design
- Allocation
- RANDOMIZED
- Purpose
- SUPPORTIVE_CARE
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2013-11-30
- Primary Completion
- 2014-05-31
- Completion
- 2014-08-31
Countries
- Denmark
Study Locations
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