Key result
A warm glucose solution decreased blood pressure by a maximum of 8.0 mmHg (P<0.001), whereas a cold solution increased it by 3.9 mmHg (P<0.01) in healthy elderly subjects.
Why the study?
Does a warm versus cold glucose solution affect postprandial blood pressure and substance-P levels in healthy elderly subjects?
Population
15 healthy elderly subjects, mean age 74 +/- 3 years
Comparison
Warm glucose solution vs Cold glucose solution given in random order
Design
RCT, random order
Follow-up
postprandial
Authors
Loading...
Warm fluids may reduce postprandial hypotension risk in elderly patients; extends temperature effects to glucose solutions independent of substance-P.
RCT (n=15)
random order
Does a warm versus cold glucose solution affect postprandial blood pressure and substance-P levels in healthy elderly subjects?
Absolute Event Rate: -8% vs 3.9%
p-value: p=<0.001
Postprandial blood pressure reduction in the elderly is dependent on food temperature, with warm meals decreasing and cold meals increasing blood pressure, independent of substance-P.
Kuipers et al. (1991) conducted an RCT in Healthy (n=15). Warm glucose solution (50 degrees C) vs. Cold glucose solution (5 degrees C) was evaluated on Maximum change in mean arterial pressure / blood pressure (p=<0.001). A warm glucose solution decreased blood pressure by a maximum of 8.0 mmHg (P<0.001), whereas a cold solution increased it by 3.9 mmHg (P<0.01) in healthy elderly subjects.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: