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 statistically significant (P<0.05) decline in mean SpO2 during eating. The change in mean SpO2 with meals was significantly greater (P<0.007) during AE than PE, but the magnitude of the difference was small. Similarly, during both AE and PE mean lowest SpO2 was lower and percentage of time with SpO2 less than 90% higher during eating compared with control periods (P<0.05). For these variables, the significant changes observed with eating were similar in magnitude for AE and PE conditions.
To determine whether severity of COPD influenced the degree of desaturation with eating, the study population was subdivided into two groups. Group A, consisting of 17 patients with an FEV1 greater than 35% predicted, was compared with group B, 18 patients with an FEV1 less than 35% predicted (Table 3). Those with more severe COPD (group B) had lower control values for mean SpO2 and mean lowest SpO2 as well as a higher percentage of time with SpO2 less than 90% (P<0.003).
Table 2. Changes in oxgyen saturation (SpO2) with active eating (AE) and passive eating (PE)
| Control | AE | Eating* | Control | PE | Eating* | |
| Mean SpO2 Mean lowest SpO2Percentage of time with SpO2 less than 90% | 91.7±3.488.9±4.119.3±34.0 | 90.1±4.087.0±4.333.7±42.6 | 91.7±3.289.1±4.618.5±33.5 | 90.8±3.687.7±4.427.8±40.2 |
Results presented as mean ± SD. *Significant differences occurred between control and eating periods during both AE and PE (P
Table 3. Changes in oxygen saturation (SpO2) in chronic obstructive pulmonary disease (COPD) patients with forced expiratory volume in 1 s (FEV1) greater than 35% predicted (group A, n=17) and FEV1 less than 35% predicted (group B, n=18)
| Mean SpO2 | A | Control93.4±1.8 | AEEating*92.0±2.0 | PIControl91.7±3.2 | Eating*90.8±3.6 |
| Bf | 90.2±3.8 | 88.3±4.7 | 90.3±3.6 | 88.9±3.8 | |
| Mean lowest SpO2 | A | 90.9±2.5 | 88.9±2.1 | 90.8±2.0 | 89.6±1.9 |
| Bf | 86.9±9.3 | 85.2±4.9 | 87.4±5.7 | 85.9±5.3 | |
| Percentage of time with SpO2 less than 90% | A | 2.3±6.0 | 16.2±27 | 4.6±12.5 | 5.2±13.7 |
| Bf | 35.4±40.2 | 50.2±47 | 31.7±40.2 | 49.3±44.1 |
Results presented as mean ± SD. fBaseline mean values between groups A and B were significantly different (P<0.05). *Mean values changed significantly between control and eating periods during both active eating (AE) and passive eating (PE) (P<0.05) for groups A and B. Mean SpO and mean lowest SpO2 were lower and percentage of time with SpO2 less than 90% was greater in the patients with more severe COPD during eating. However, the changes with eating were not significantly greater in the more severe patients (group A versus group B)
lt;0.05). For these variables, the significant changes observed with eating were similar in magnitude for AE and PE conditions.
lt;0.05). For these variables, the significant changes observed with eating were similar in magnitude for AE and PE conditions.
lt;0.05). For these variables, the significant changes observed with eating were similar in magnitude for AE and PE conditions.
Category: Meal-induced oxygen
Tags: Chronic obstructive pulmonary disease, COPD, Meal desaturation, Meal dyspnea, Oxygen desaturation
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