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The aim of study is to analyse the feasibility of the use of nutritionnal complements after exercices before surgery for cancer.
Body composition, muscle function and muscle mass will be analyse too.
A prospective study will be carried out including adult patients with neoplasia who should benefit in their therapeutic strategy from oncological surgery. About fifty patients will be recruited in the oncology / surgery department at the Saint-Luc University Clinics in Brussels. Patients will be assessed at the initial consultation and after the pre-habilitation period, ie the day before the operation.
Dietary monitoring will be carried out in parallel with a physical and respiratory preparation program (prehabilitation) and the intake of protein nutritional supplements in the form of powder to be diluted will be carried out after each exercise session.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Nutritional complement | Experimental | A prospective study will be carried out including adult patients with neoplasia who should benefit in their therapeutic strategy from oncological surgery. About fifty patients will be recruited in the oncology / surgery department at the Saint-Luc University Clinics in Brussels. Patients will be assessed at the initial consultation and after the pre-habilitation period, ie the day before the operation. Dietary monitoring will be carried out in parallel with a physical and respiratory preparation program (prehabilitation) and the intake of protein nutritional supplements in the form of powder to be diluted will be carried out after each exercise session. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Whey protein | Dietary Supplement | Patient receive protein supplement in liquid form after each exercice session |
|
| Measure | Description | Time Frame |
|---|---|---|
| Adhesion rate of the use of nutritionnel complements after exercices before surgery for cancer | The feasibility of this outcome will be assess by the adhesion rate : (number of protein shots taken) / (number of protein shots prescribed). The adhesion will be validated if> 75% of the holds are respected. | 3 weeks |
| Measure | Description | Time Frame |
|---|---|---|
| Body composition (lean and fat mass) | Evaluated by an impedancemetry balance : pourcentage of lean and fat mass | Once at the inclusion and once the day before surgery (3 weeks) |
| Muscle function |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Yannick Deswysen, MD | Cliniques universitaires Saint-Luc- Université Catholique de Louvain | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Cliniques universitaires Saint-Luc | Brussels | 1200 | Belgium |
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| ID | Term |
|---|---|
| D009369 | Neoplasms |
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| ID | Term |
|---|---|
| D000067816 | Whey Proteins |
| ID | Term |
|---|---|
| D008894 | Milk Proteins |
| D000080224 | Animal Proteins, Dietary |
| D004044 | Dietary Proteins |
| D011506 | Proteins |
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This variable will be studied by the 6-minutes walk test (meters)
| Once at the inclusion and once the day before surgery (3 weeks) |
| Nutritional biological markers | These variables will be studied by: prealbumin (g/L) and albumin (g/L) measures | Once at the inclusion |
| Antropometric markers - height | Height (meters) | Once at the inclusion and once the day before surgery (3 weeks) |
| Muscle strength | This variable will be studied by the hand grip test (kilograms) | Once at the inclusion and once the day before surgery (3 weeks) |
| Antropometric markers - weight | Weight (kilograms) | Once at the inclusion and once the day before surgery (3 weeks) |
| Antropometric markers - BMI | BMI (kg/m²) :weight and height will be combined to report BMI in kg/m² | Once at the inclusion and once the day before surgery (3 weeks) |
| D000602 |
| Amino Acids, Peptides, and Proteins |
| D000067796 | Whey |
| D008892 | Milk |
| D003611 | Dairy Products |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |