Feeding Education in Patients Submitted to Coronary Angioplasty
This trial is active, not recruiting.
|Conditions||coronary angioplasty, coronary disease|
|Sponsor||University of Sao Paulo General Hospital|
|Collaborator||Fundação de Amparo à Pesquisa do Estado de São Paulo|
|Start date||April 2008|
|End date||August 2009|
|Trial size||200 participants|
|Trial identifier||NCT01028066, CAPPesq 0443/07, FAPESP 2007/54652-8|
The simple knowledge that practices healthy lifestyle are important to reduce or prevent the progression of cardiovascular diseases it is not enough for effective changes accordingly. To nutritional education be successful, needs to promote changes in eating habits and not just transmit information. This is a behavioral intervention study in 200 consecutive patients submitted to percutaneous transluminary coronary angioplasty. The participants were randomized in two groups: intervention and control.
The intervention was a dialogic nutritional counseling and the control arm was a traditional nutritional counseling.
All participants will undergo long-term follow-up for cardiovascular events.
|Endpoint classification||efficacy study|
|Intervention model||parallel assignment|
Cardiovascular event (new ptca, cabg, ischemic acute syndrome, myocardial infarction) and mortality (all causes)
time frame: 1 year (all outcomes) and 3 years (all outcomes)
- Evaluate changes in eating habits, according to the transtheoretical model to adopt healthy eating habits - Check change in food intake - Identify the nutritional status and cardiovascular risk
time frame: 1 year
Male or female participants of any age.
- preserved cognitive status
- no availability to attend the meetings of nutritional guidance
|Official title||Feeding Education in Patients Submitted to Percutaneous Transluminal Coronary Angioplasty: Randomized Clinical Trial|
|Principal investigator||Moacyr Roberto Cucê Nobre|
|Description||Patients were hospitalized to realize elective coronary angioplasty in a especialized hospital in cardiovascular disease. All data were obtained by a trained nutritionist.|
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