(2023) Rigo, Eduardo Fabian; Colet, Rosicler; Backes, Geciane Toniazzo; Zeni, Jamile; Hsu, André Keng Wei
Background & aims: This study is based on the development and validation of a popsicle to reduce preoperative fasting time. Methods: The study was carried out in two stages, pre-clinical and clinical validation. The first stage consisted of producing a water-based, fat-free, high-calorie fruit-flavored popsicle, characterized by proximal composition and sensory analysis. In the second stage, clinical validation was performed in patients aged between 18 and 65 years before elective surgery, evaluating the incidence of aspiration during anesthesia and the patient's experience in relation to hunger, thirst, anxiety and palatability of the popsicle. Results: The results of the study showed that the use of popsicle 2 h before the surgical procedure did not cause any adverse reaction in patients and in the anesthetic procedure. Furthermore, the full accept ability of the product by the participants and the control of thirst and satiety during the preoperative period were observed. Conclusions: The present study showed that with the use of popsicles it was possible to reduce safely the preoperative fasting time to up to 2 h before the surgical procedure.
