The Effects of Low Dietary Inflammatory Index Formula on the Inflammatory and Metabolic Biomarkers of Patients with Multiple Traumas in Intensive Care Units: A Study Protocol for a Single-blind, Randomized, Controlled Trial

Introduction: Acute inflammation in critically ill patients could affect the metabolism, including nutritional needs and nutrient uptake. Diet also affects the body through various mechanisms, such as the reduction of inflammatory processes, antioxidant capacity, and alteration of lipid profiles and the microbial balance of the intestine. The dietary inflammatory index is a predictive index of inflammatory dietary potential. The present study aimed to hypothesize whether designing a new low dietary inflammatory index formula with high antioxidants could reduce the inflammatory factors in critically ill patients. Methods: This single-center, prospective, randomized, single-blind, controlled study was conducted on patients with severe trauma, who were randomly assigned to the standard formula (n=10) and intervention formula (n=10) upon admission to the intensive care unit. Result: The primary outcomes of the study were the clinical status, metabolic factors, and inflammatory biomarkers. Conclusion: Since no studies have been focused on the formulation of antioxidant micronutrients in terms of dietary inflammation indices, this research aimed to investigate the effects of this formulation with a low inflammatory profile on the metabolic and inflammatory markers of patients with multiple traumas.

Keywords:

DiI , Enteral Nutrition , Inflammation