Benefit of coffee consumption on the postdural puncture headache related to pain score and biophysical parameters

Abstract

Objective: The objective of the present study was to know the effect of coffee on occurrence of postdural puncture headache (PDPH) in post-operative patients related to bio-physical parameters among the patients who underwent spinal anaesthesia procedures. Methods: The samples were recruited of about 60 nos. of patients from the accessible population and were further distributed randomly to group - I (30) and group – II (30). The patients were compared the biophysical parameters related to earlier PDPH pain score for both groups after administration of three doses of coffee at intervals 24hrs, 48hrs and 72hrs of spinal anaesthesia were considered as observation one, two and three (O1, O2 and O3), respectively for group - I patients and normal routine care for group - II patients. Results: The main findings in this study were that the incidence of PDPH is lower in group-I after coffee consumption but no statistically significant difference were observed on different biophysical parameters viz. pulse rate, respiration rate, SBP, DBP and BMI related to NRS pain score observations at O1, O2 and O3, respectively but respiration rate and SBP were found statistically significant (P<0.01) change between the group at O1 and O2 respectively. Conclusion: The results of present study found a lower incidence of PDPH in group-I compared to group-II patients after coffee consumption.

Keywords

• spinal anaesthesia
• postdural puncture headache
• coffee supplement
• numerical rating scale
• pain therapy