E1 |
Water & Ice |
90 patients in the IPO |
Ingestion of 2 ml doses of water at room temperature and 2 ml ice packs |
Visual scale adapted to measure thirst |
The mean initial thirst intensity was 5.1 for the water group and 6.1 for the ice group. The Ice group had a final thirst intensity of 1.51 versus 2.33 from the Water group. |
E2 |
Gauze with saline solution and gauze with water |
56 postoperative patients. |
Before the gauze is applied and 15, 30 and 45 minutes after the application. |
Visual analog scale adapted for thirst. |
The two interventions were effective in reducing thirst, saliva acidity and improving patients’ oral condition. |
E3 |
Flavored gargling with peppermint and lemon, cold gargling, and wet gauze |
70 post-spine surgery patients. |
Ingestion of 60 ml flavored gargling solution used 3 times for 15 to 20 seconds. |
Visual analog scale. |
The degree of thirst in the study group using aromatic gargling was lower than in the control group that received cold gargling or wet gauze. |
E4 |
Ice popsicle |
208 patients in the postoperative period |
Application of 10 ml of water at room temperature and 10 ml of ice popsicle |
Visual analog scale |
Ice popsicle was 37.8% more effective than water in terms of the variation in intensity between initial and final thirst. |
E5 |
Mentholated measures (popsicle & lip moisturizer) |
120 patients submitted to bariatric surgery. |
Mentholated (1 ml popsicle with ultrafiltered water and 0.05% menthol and lip moisturizer with 1% menthol) and non-mentholated measures were used. |
Numerical verbal scale. |
There was a significant decrease (p < 0.05) in intensity, hydration, dryness, and taste in the oral cavity between the three evaluation/intervention periods. |
E6 |
Fluid enriched with carbohydrate and protein. |
80 patients submitted to gynecological surgery. |
200 ml of a solution of distilled water, four drops of red dye and two drops of sucrose-based sweetener and 200 ml of a solution rich in carbohydrate (89%) and whey protein (11%), four hours before surgery. |
Visual analog scale Facial pain scale |
The intervention group showed less thirst compared to the control group (3.63 × 0.85). |
E7 |
Ice, water, or oral hydrator. |
1,211 patients admitted to the post-anesthesia recovery room (PARR). |
Administration of 10 ml ice cube of distilled water, distilled water at room temperature (10 ml) or oral hydrator. |
Visual analog scale. |
Ice cubes had an estimated thirst intensity reduction of 0.93 points, followed by water at room temperature and oral hydrator. |
E8 |
0.75% citric acid spray & cold water spray |
112 patients intubated during surgery |
Citric acid (0.75 g) solubilized in purified water (99.25 ml) was consumed to make up a volume of 100 ml and filled into a 30 ml transparent bottle of thin spray. |
Numerical range from 0 (no thirst) to 10 (excessive thirst) |
After five minutes, the thirst intensity score of the 0.75% citric acid spray group decreased from 5.57 to 3.09. The thirst intensity score of the cold-water spray group decreased from 5.29 to 3.73. |
E9 |
Preoperative high-carbohydrate beverage |
82 patients submitted to arthroscopic surgery |
Use of 400 ml of grain-free sour cherry juice for the intervention group; no beverage was distributed to the control group. |
Brief Fatigue Inventory |
The mean thirst score in the first postoperative hour was 4.70 ± 1.59 in the intervention group and 6.36 ± 2.07 in the control group. |