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Category: Meal-induced oxygen

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: DISCUSSION (4)

We also found that dyspnea increased with eating and was greater during AE than PE. The finding of similar changes in dyspnea with eating in our subjects when grouped according to severity is not surprising because perceived breathlessness varies considerably in these patients and correlation between dyspnea and FEV 1 has been shown to be…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: DISCUSSION (3)

We and others have noted that desaturation occurs relatively soon after the onset of eating . This mitigates against explaining the changes on the basis of the metabolic effects of food, changes that would require time for digestion and absorption. Several authors have postulated that ventilation perfusion relationships are altered if tidal volume or respiratory…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: DISCUSSION (2)

Moreover, meal-related desaturation tended to be more severe in those least able to tolerate such a change, ie, these with a lower baseline SpO2. This contrasts with the present study where we found no difference in the magnitude of meal-related desaturation in patients with more severe versus less severe disease. However, the difference probably relates…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: DISCUSSION (1)

In this study, we found a small but statistically significant decrease in oxygen saturation during both AE and PE in patients with COPD. Meal-induced desaturation was statistically greater during AE than PE, but the difference was small in absolute terms. Episodic desaturation may be more significant during eating as evidenced by a lower mean lowest…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: RESULTS (2)

For both groups, mean values for all three oxygen parameters measured changed significantly between control and eating periods during both AE and PE (P<0.001). Although mean SpO2 and mean lowest SpO2 were lower and percentage of time with SpO2 less than 90% was greater in group B during eating, this was likely because of differences…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: RESULTS (1)

As outlined above, premeal control saturation was always recorded during a standardized 20 min period. The mean duration of AE and PE during which oxygen variables were recorded was 18.0±3.8 and 18.4±4.2 mins, respectively. Table 2 shows the changes in SpO2 with AE and PE. During both AE and PE, there was a small but…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: PATIENTS AND METHODS (3)

Because mean values during sustained activity may not adequately reflect periods of desaturation, two additional determinations were made. The lowest saturation recorded during pre-eating and eating phases was recorded for each subject, and mean values once again obtained for each time period (mean lowest SpO2). Finally, in every subject, the percentage of time with saturation…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: PATIENTS AND METHODS (2)

Eating studies: Eating studies were conducted during either the noon or evening meal. Meals were standard hospital fare with no attempt made to control for nutritional or caloric content. Patients were studied on two consecutive days, with active eating (AE) and passive eating (PE) occurring in random order. During AE, patients ate normally at their…

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease: PATIENTS AND METHODS (1)

Patients: Thirty-five patients with severe COPD were studied (Table 1). All subjects were former cigarette smokers with a clinical history consistent with COPD; patients were eligible for inclusion if they had a forced expiratory volume in 1 s (FEV1) less than 50% predicted and an FEV1 to forced vital capacity (FVC) ratio less than 65%.

Meal-induced oxygen desaturation and dyspnea in chronic obstructive pulmonary disease

Patients with chronic obstructive pulmonary disease (COPD) often complain of dyspnea and may experience oxygen desaturation with activities of daily living . Eating is an activity common to all individuals. Although modest degrees of desaturation have been shown to occur with eating, the mechanism by which this occurs remains speculative. Meal-related dyspnea has not been…

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