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Pre-thickened compact liquid nutritional composition for dysphagia patients

A technology for dysphagia and composition, applied in drug combination, application, food science, etc., can solve problems such as inability to ingest products

Active Publication Date: 2013-04-10
NUTRICIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a large group of dysphagia patients who cannot ingest these products

Method used

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  • Pre-thickened compact liquid nutritional composition for dysphagia patients
  • Pre-thickened compact liquid nutritional composition for dysphagia patients
  • Pre-thickened compact liquid nutritional composition for dysphagia patients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0097] Examples 1-6 are compositions suitable for Level-1 dysphagia, listed in the columns of Table 2. Examples 7-12 in Table 3 list the ingredients of the Level-2 compositions.

[0098]

[0099]

[0100]

[0101]

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PUM

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Abstract

The invention pertains to a liquid enteral nutritional composition with an energy density between 1.0 and 4.0 kcal / ml, a viscosity between 150 and 1800 mPas measured at a shear rate of 50 / second at 20 DEG C, comprising digestible carbohydrates and fat, wherein the composition further comprises at least one of (al) between 8-20 g protein per 100 ml of the composition, where micellar casein comprises at least 50wt% of the total protein content of the composition, or (a2) between 16-45 en% protein, where micellar casein comprises at least 50 % of the protein caloric content; and (b) anionic fibers capable of sequestering of calcium, and (c) carrageenan between 0.015 and 0.25 g per 100 ml of the composition, and its use for preventing / treating dysphagia, and / or treating / preventing malnourishment or undernourishment associated with dysphagia.

Description

technical field [0001] The present invention relates to a pourable liquid composition comprising a protein source, fat, digestible carbohydrates, dietary fiber and micronutrients in a compact form. Background technique [0002] Dysphagia patients have swallowing problems. These patients often drink liquids of increased viscosity, which can vary depending on what is causing their swallowing problems. The leading causes of dysphagia are stroke, Parkinson's disease, Alzheimer's disease, brain injury and multiple sclerosis. These patient groups all require thickened drinks to be able to swallow their food. People with dysphagia lose sensation in the mouth and lack the correct swallowing reflex, causing low-viscosity liquid food to leak into the bronchi. A thickened nutritional composition can prevent such leakage into the trachea. [0003] Patients with dysphagia are often undernourished or malnourished. This is mainly caused by poor eating habits attributable to fear of ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/20A23L1/0532A61P1/02A23L33/00A23L29/256
CPCA23V2002/00A61K35/20A23L29/212A23L29/238A23L29/25A23L29/256A23L33/19A23L33/21A23L33/24A23L33/40A23L33/22A61P1/02A23V2200/02A23V2250/28A23V2250/5028A23V2250/5036A23V2250/5108A23V2250/5118A23V2250/54246A23V2200/3202A23V2200/322A23V2250/156A23V2250/1882A23V2250/5046A23V2250/54252A23V2250/70
Inventor E·L·希利温斯基E·J·P·德考特C·T·瑞福斯戴恩A·C·L·勒菲尔
Owner NUTRICIA
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