���˴�Ƭ

Does a simple, naturally occurring substance hold the key for improving cardiac surgery recovery?

Queen’s University researcher Daren Heyland (Critical Care Medicine) is leading a study to answer that question. The “SodiUm SeleniTe Administration IN Cardiac Surgery” (SUSTAIN) study will test the effect of high-dose selenium on patient recovery, as well as on the occurrence of post-surgical complications such as infections or other quality of life concerns.

A trace element commonly found in seafood or organ meat, selenium helps the body regulate thyroid hormones and supports immune system function. Selenium also serves as an antioxidant, helping to prevent cell damage. Dr. Heyland and his co-investigators hypothesize that high dose supplementation around the time of cardiac surgery will offset an observed decline in selenium levels and help patients recover.

“Expensive, high-tech drugs or other treatments are not always the best options,” says Dr. Heyland. “We aim to show that a simple, inexpensive, naturally occurring substance can affect health and health outcomes of patients undergoing a serious, potentially life-limiting operation.”

Every year, more than one million patients around the world undergo some form of cardiac surgery. Despite substantial advances in technology and treatment, between 15 and 20 per cent of cardiac surgery patients experience complications, while approximately three to four per cent die following the procedure. With a growing population of elderly cardiac patients, many of whom suffer from multiple health issues, there is concern these rates could increase.

Coordinating the study worldwide will be Dr. Heyland’s research team at Kingston General Hospital’s Clinical Evaluation Research Unit. Dr. Heyland will be joined by co-lead investigators Bernard McDonald, Medical Director of the Cardiac Surgical Unit at the University of Ottawa Heart Institute, and Christian Stoppe, a critical care physician at the Department of Intensive Care Medicine, RWTH Aachen University in Germany.

The study is being supported by a four-year, $2.98 million grant from a non-profit research foundation, while a pilot study was carried out with support from the Canadian Institutes of Health Research (CIHR). For more information on the study protocol, please visit the Clinical Evaluation Research Unit – Critical Care Nutrition or .