Preoperative Dietary Fat Consumption and Baseline Inflammatory Markers

Completed

Conditions studied: Fat Consumption, Inflammatory Markers

In brief

This single-center, prospective pilot study will examine dietary fat consumption and its relationship with inflammatory markers before surgery and the incidence of perioperative neurocognitive disorders in older surgical patients. The study will assess the feasibility getting diet-related information in a surgical setting and will establish baseline dietary patterns in older adults. It will also measure the incidence of postoperative cognitive impairment (POCI) in patients with high fat consumption and gather patient perspectives to inform future nutrition-focused interventions for older surgical candidates.

Key facts

Study ID
NCT07442981
Run by
Ohio State University
People needed
62
Starts
2025-03-25
Expected to finish
2026-01-30
Last updated by the study team
2026-03-02

Who can join

Age: 60 and older. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

You may not qualify if…

Where it is running

Full record on ClinicalTrials.gov

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