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…
- ≥ 60 years of age or older
- Capable and willing to consent
- English speaking
- Anticipated ASA physical status I-III
- Scheduled to undergo major abdominal or pelvic surgery, or total hip or knee joint arthroplasty under general anesthesia with planned spinal anesthetic/analgesic.
You may not qualify if…
- Illiterate
- ASA physical status V, VI
- Active Axis I or II psychiatric disorders including bipolar disorder, schizophrenia, dementia, alcohol, or drug abuse.
- Preoperative benzodiazepine administration (i.e. Midazolam, Diazepam)
- Past medical history of any inflammatory autoimmune disease processes (rheumatic arthritis (RA), systemic lupus erythematosus (SLE), autoinflamatory syndrome, etc.)
Where it is running
- The Ohio State University Wwexner Medical Center — Columbus, Ohio, United States
Full record on ClinicalTrials.gov
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