Intervention
anxiety, OGDS, lens flushing, tiredness, hunger, thirst
For allocation of the participants, a computer-generated list of random numbers was used, which was prepared by an investigator with no clinical involvement in the study. Randomisation sequence was created using The allocation sequence was concealed from researcher enrolling and assessing participants in sequentially numbered, opaque, sealed and stapled envelopes. To prevent subversion of the allocation sequence, the name and identification number of the participant was written on a book together with the serial number on the envelope. The details in the book were kept confidentially. Only after the enrolled participants completed all baseline assessments, the corresponding envelope was opened by the trained staff who involved in preparing the drink. The staff need to ensure that the envelop was still sealed when receiving it. The staff prepared the drink into an identical container according to randomisation.Participants were randomised into control group (group A, 400 ml plain water) and maltodextrin beverage group (group B, 400 ml of Carborie, 50 g of carbohydrate, protein-free) (Valens Nutrition, Kuala Lumpur, Malaysia). All the participants were asked to fast from midnight, more than 8 h prior to examination. Participants consumed the drink over 10 min. Participants were not allowed to leave the endoscopy room until their procedure were completed to prevent consumption of other drinks or foods. Gastroscopy was performed after 2 h of beverage consumption, following the standard protocol. The endoscopist was advice to use only air inflation and not to use any water flushing; only lens flushing was allowed to ensure clear visualization of the gastric content. The visualized pooling of fluid within the stomach was then aspirated via direct visualisation with the endoscope. The aspirated fluid was collected in the suction reservoir to be recorded as GRV.Participant’s well-being score (consisted of 5 parameters included hunger, thirst, anxiety, tiredness and general discomfort) was assessed using visual analogue scale (VAS). Each scale consisted of ungraded, horizontal lines anchored at two ends. The left end of the scale represented “not at all” which score: 0 mm and the right end represented and “the most imaginable” which score: 100 mm. The trained staff nurse asked the participant regarding the level of 5 parameters and the participant marked an [X] somewhere along the horizontal line to complete the scale before administration of the drink and before OGDS procedure.