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Study aim
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determine The effects of food safety guidelines in comparison to the neutropenic diet on infection rates in patients with acute myeloid leukemia undergoing remission induction chemotherapy
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Design
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In this randomized clinical trial, Phase 2 will be taken from 68 patients using a general information questionnaire. Anthropometric measurements will be taken before the intervention begins. Three 24-hour food records will be taken from patients at the beginning, middle and end of the study, and their quality of life scores will be assessed using the EORTC QLQ-C30 questionnaire before the intervention and at the end of the intervention. To better follow the intervention, people will be consulted face to face twice a week
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Settings and conduct
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This study will be performed as a clinical trial on patients with acute myeloid leukemia under induction chemotherapy. Participants will be selected from patients admitted to Shariati Hospital in Tehran in 1400 based on the inclusion criteria.
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Participants/Inclusion and exclusion criteria
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Adults with AML undergoing induction chemotherapy, aged 20-55 years, will be enrolled in the absence of active infection at the time of admission and with a Karnofsky Performance Scale Index of more than 70%, and individuals with chronic obstructive pulmonary disease will fail. Chronic kidney, diabetes and asthma will not be included in the study.
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Intervention groups
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The neutropenic diet group uses neutropenic guidelines for 4 weeks. Participants in the Food Safety guidelines Group will receive detailed information, including how to buy, prepare, store, cook, and how to serve and consume food safely, for 4 weeks
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Main outcome variables
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Early onset of fever and neutropenia; Quality of Life ; Incidence of bacteremia; Incidence of pneumonia; Incidence of fungal infections; Duration of use of antibiotics or antifungals; Incidence of infectious diarrhea