Nutrient preparation used for elderly patients with swallowing dysfunction

Abstract

The present invention discloses a liquid oral enteral nutrient preparation containing chitosan, probiotics and dietary fibers. The preparation is suitable for elderly patients with swallowing dysfunction, has proper initial viscosity, has resistance to salivary amylase, has fluidics property change due to the appropriate shearing in the swallowing process, and significantly reduces the occurrencerate of misinhalation to lung and vomiting for the patients with swallowing dysfunction; and the preparation is fine in taste and easy to absorb, helps to repair intestinal barrier, and can obviouslyimprove nutrition, immunity and nerve functions of elderly patients. The nutrient preparation disclosed by the invention comprises the following components in parts by weight: nutrient substances: 10-15 parts of proteins, 20-30 parts of fat and 40-50 parts of carbohydrate; thickeners: 1-5 parts of chitosan and 1-5 parts of chitosan oligosaccharide; probiotics: 0.01-0.1 part of acetobacter pasteurianus CGMCC No.12930, 0.01-0.1 part of lactobacillus rhamnosus LGG, and 0.01-0.1 part of bifidobacterium; and other ingredients: 1-5 parts of mannan-oligosaccharide.

Description

technical field [0001] The invention relates to the field of meals for special medical purposes, in particular to a nutritional preparation suitable for elderly patients with swallowing dysfunction and its preparation and application method. Background technique [0002] Swallowing dysfunction refers to the difficulties and obstacles in the process of swallowing and transporting solid / liquid food, saliva, drugs, etc. from the mouth to the stomach. Age group, especially the elderly, especially those suffering from neurodegenerative diseases and stroke. 60-80% of patients with neurodegenerative diseases and more than 30% of stroke patients suffer from swallowing dysfunction. 10-30% of people aged 65-70, and 40% of people over 70 years old suffer from swallowing dysfunction. Dysphagia can easily lead to loss of appetite, malnutrition, dehydration, and electrolyte dysfunction in patients, which will increase the possibility of inhalation of food into the trachea when swallowin...

AI Technical Summary

Problems solved by technology

[0005] Currently commercially available enteral nutrition preparations are mostly used for infusion routes such as nasogastric tubes and jejunostomy, have low viscosity, are not suitable for elderly patients to take orally, and have the following deficiencies: (1) such as Nengli, Ruisu, Whole protein enteral nutrition preparations such as Ruigao use high-energy, high-density proteins such as casein, which are likely to cause allergies or indigestion, and poor absorption; (2) starch-based food thickeners are mostly used Protein, carrageenan, gum or other combination with starch

Due to the presence of salivary amylase in the human oral cavity, the starch in the food bolus will be decomposed, causing a rapid decrease in viscosity and changing the viscoelasticity of the food; in addition, the starch granule solution absorbs water and swells, and its physical properties have great temperature dependence and time. Dependence, which will cause the fluid viscosity of starch-thickened food at different temperatures or different preparation times to be very different from the initial preparation viscosity, resulting in the viscosity and rheological properties of the actually obtained nutritional preparations not meeting the requirements;( 3) The existing nutritional preparations lack ingredients and dietary fiber that are beneficial to the intestinal microecology, and are prone to abdominal distension, diarrhea and poor absorption

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