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Compositions for use in nutrition of dysphagia patients

A technology for dysphagia and composition, which is applied in the field of nutritional composition for patients with dysphagia, and can solve problems such as decreased viscosity of thickened nutrition

Active Publication Date: 2016-04-06
FRESENIUS KABI DEUT GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A disadvantage of starch-thickened patient nutrition is that contact with saliva can lead to a rapid decrease in the viscosity of the thickened nutrition

Method used

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  • Compositions for use in nutrition of dysphagia patients
  • Compositions for use in nutrition of dysphagia patients
  • Compositions for use in nutrition of dysphagia patients

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0164] Preparation of patient nutrition

[0165] The present disclosure also relates to a method for thickening a patient's food comprising the steps of:

[0166] a. Providing patient food in liquid or fluid form, such as by making a puree;

[0167] b. adding the thickener composition described herein;

[0168] c. Mix the thickener composition with the patient's food.

[0169] soaking solution

[0170] The thickener compositions as described herein can be used to prepare infusion solutions, which are to be delivered or used in cakes, cookies, breads, and the like. A typical infusion solution will include 50-150 milliliters of liquid, such as water, juice or coffee, and about 520 grams of the thickener composition. The soaking solution should be mixed thoroughly, eg by stirring, before use.

[0171] Cakes, cookies, breads or the like can be soaked in the soaking solution and can be placed in the refrigerator for about 2 hours before use.

specific Embodiment approach

[0172] 1. A food thickener composition for adding nutritional products comprising or consisting of

[0173] a) polyphenol viscosity stabilizers,

[0174] b) starch,

[0175] c) optional cellulose, and

[0176] d) optional one or more additives.

[0177] 2. The thickener composition according to embodiment 1, which comprises cellulose.

[0178] 3. The thickener composition of any preceding embodiment, wherein the weight ratio of polyphenolic viscosity stabilizer to starch is at least 0.001:1, or at least 0.002:1, preferably at least 0.010:1, more preferably at least 0.015:1, even more preferably at least 0.020:1, most preferably at least 0.030:1, eg at least 0.100:1.

[0179] 4. The thickener composition according to any preceding embodiment, wherein the polyphenolic viscosity stabilizer is included in an amount of 0.01-1 wt%, preferably 0.01-0.1 wt%, more preferably 0.05 wt%, based on The total weight of the thickener composition.

[0180] 5. A thickener composition acco...

Embodiment 1

[0230] Example 1: Effect of artificial saliva on solutions thickened with starch-based thickeners

[0231] As shown in Fig. 1, around the swallowing shear rate, the viscosity of three textures (nectar, honey, and pudding) commonly used in the treatment of dysphagia by using 99.7 wt% modified cornstarch and 0.3 wt% The starch-based thickener of maltodextrin was adjusted, and the adjusted viscosity dropped to very low values ​​almost immediately after the addition of artificial saliva. After adding artificial saliva, the viscosity of the thickened solution dropped by up to three orders of magnitude within seconds. The reduced viscosity of such thickened solutions can be problematic for patients with dysphagia because the texture of the prescribed food cannot be maintained.

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Abstract

Dysphagia is a common health problem, the term describing a range of mechanical disorders that affect the safety, efficiency, or quality of eating and drinking. In dysphagia, every swallowing attempt bears the danger of choking and aspiration of liquids or food particles into the lung. Generally, when patients experience difficulties in swallowing, food thickeners are used to comply with clinically required levels of viscosity of liquid / semisolid products for use in nutrition for such patients. Herein, food thickening compositions as well as their use and applications are disclosed.

Description

Field of Invention [0001] The present disclosure relates to improving and maintaining the health of patients suffering from dysphagia by providing specially adapted nutrition. In particular, the present disclosure relates to the formulation and processing of new food thickeners with improved viscosity adaptation over extended periods of time. Background of the Invention [0002] Dysphagia is a common health problem, and the term describes a range of mechanical disorders that affect the safety, efficiency, or quality of eating and drinking. In dysphagia, each swallowing attempt creates a risk of choking of liquid or food particles and the risk of liquid or food particles being inhaled into the lungs. Therefore, patients with dysphagia are at increased risk of developing aspiration pneumonia, which can even lead to death. In addition, dehydration, malnutrition, and often reduced quality of life are direct consequences of dysphagia. [0003] For example, patients with dyspha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/24A23L29/212A23L29/262
CPCA23L29/212A23L29/262A23L33/105A23L33/24A23L33/40A23L29/219A23L29/25A23L29/256A23V2002/00
Inventor C·加勒格斯蒙特斯E·布里托德拉芬特L·A·昆奇亚布斯塔曼特E·A·佩斯塔那N·施陶丁格普雷沃斯特G·阿塞甘
Owner FRESENIUS KABI DEUT GMBH
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