The Effect of Using Olive Oil and Fish Oil Prophylactic Dressings on Heel Pressure Injury Development in Critically Ill Patients
Received 7 November 2019
Accepted for publication 12 January 2020
Published 20 January 2020 Volume 2020:13 Pages 59—65
Checked for plagiarism Yes
Review by Single anonymous peer review
Peer reviewer comments 2
Editor who approved publication: Dr Jeffrey Weinberg
Zohreh Karimi, 1 Ali Mousavizadeh, 2 Hossein Rafiei, 3 Naeem Abdi, 4 Mohammad Behnammoghadam, 5 Maryam Khastavaneh, 6 Sharif Shahini 6
1Department of Operating Room, School of Paramedicine, Yasuj University of Medical Sciences, Yasuj, Iran; 2Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran; 3Social Determinants of Health Research Center, Research Institute for Prevention of Non-Communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran; 4School of Paramedicine, Yasuj University of Medical Sciences, Yasuj, Iran; 5Medicinal Plants Research Center, Yasuj University of Medical Sciences, Yasuj, Iran; 6Department of Nursing, Yasuj University of Medical Sciences, Yasuj, Iran
Correspondence: Mohammad Behnammoghadam
Medicine Plants Research Center, Yasuj University of Medical Sciences, Next to Imam Sajad Hospital, Bagher Street, Yasuj, Iran
Tel +98 743 323 6172
Fax +98 743 323 4011
Introduction and Aim: Prevention of pressure injuries in patients hospitalized in intensive care units is significantly important. Therefore, in the present study, the effect of using olive oil and fish oil prophylactic dressings on the development of heel pressure injuries was investigated.
Methods: The present study was a clinical trial conducted in the intensive care unit of Shahid Beheshti Hospital, in Yasuj. Fifty patients, who were at moderate to high risk of pressure injuries development, were randomly divided into two groups based on the mean score of the Braden scale. In one group, patients’ heels were dressed using olive oil prophylactic dressing, and in the other group, patients’ heels were dressed using fish oil prophylactic dressing. The dressings were changed 3 times a day. Collected data were then analyzed using SPSS v16.
Results: No significant difference was determined in demographic variables among the two groups (p< 0.05). In terms of the development of heel pressure injuries, none of the patients in the olive oil and fish oil groups had pressure injuries.
Conclusion: There were no statistically significant differences in either treatment group related to heel pressure injuries outcomes during the 7 days observed in the study. Additionally, both dressings had the same effects. Further studies are recommended in this regard.
Keywords: preventive dressings, pressure injuries, nursing care, critical patients, olive oil, fish oil
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