Pre-thickened compact liquid nutritional composition for dysphagia patients
A technology of dysphagia and composition, which is applied in the direction of drug combination, application, food science, etc., and can solve problems such as inability to ingest products
Active Publication Date: 2015-04-22
NV NUTRICIA
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Problems solved by technology
However, there is a large group of dysphagia patients who cannot ingest these products
Method used
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[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.
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[0101]
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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 °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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IPC IPC(8): A61K35/20A23L1/0532A61P1/02A23L33/00A23L29/256
CPCA23L1/0522A23V2002/00A23L1/308A23L1/053A23L1/0526A23L1/0532A23L1/3082A61K35/20A23L1/3056A23L29/212A23L29/238A23L29/25A23L29/256A23L33/19A23L33/21A23L33/22A23L33/24A23L33/40A61P1/02A23V2200/02A23V2250/28A23V2250/5028A23V2250/5036A23V2250/5108A23V2250/5118A23V2250/54246A23V2200/3202A23V2200/322A23V2250/156A23V2250/1882A23V2250/5046A23V2250/54252A23V2250/70
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 NV NUTRICIA
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