Compositions and methods for improving hydration of individuals having dysphagia

Abstract

A method of treating or preventing dehydration in an individual having impaired swallowing such as dysphagia can include administering to the individual having the dysphagia an effective amount of a composition containing a salivating agent and a cooling agent in a weight ratio of 1:0.06 to 1:0.2. Optionally the composition includes a tingling agent. The composition can be a powder that is reconstituted before administration, for example at the point of consumption. A thickening or thin cohesive agent can be included in the powder and / or can be included in a liquid in which the powder is reconstituted. The composition can be a beverage containing the salivating agent and the cooling agent in a total amount of at least 3.0 wt.% of the beverage, for example at least 6.0 wt.% of the beverage.The composition can be a ready-to-drink beverage or a frozen dessert on a stick.

Description

Background technique

[0001] The present disclosure generally relates to compositions and methods for improving hydration in individuals suffering from impaired swallowing, such as dysphagia. More specifically, the present disclosure relates to administering to an individual suffering from dysphagia a composition comprising a salivating agent, a cooling agent, and optionally a tingling agent.

[0002] Dysphagia is characterized by impaired involuntary motor control of the swallowing process and can cause "infiltration" (the entry of foreign material into the airways). Airway invasion can be accompanied by "aspiration," in which foreign material enters the lungs and can cause serious health risks. Epidemiological studies estimate the prevalence of dysphagia in individuals over the age of 50 to be 16% to 22%.

[0003] Esophageal dysphagia affects many individuals of all ages, but is usually treatable with medication and is considered a less severe form of dysphagia. Esophageal...

Examples

Embodiment 1

[0082]The table below has two example formulations. The flavor bar formulation is a lemon zest blend in powder form, which is available in sachet / stick packs. Flavor blocks are used at the time of drinking by adding the powder to another powder with a thickening agent. For reconstitution into a drink, water is also added. Another formulation involves the thickener being agglomerated with the lemon flavor refreshing blend, and they are presented together in a sachet / stick package, allowing only the addition of water to form a beverage at the time of drinking ("all in one"). The drink has a nectar consistency.

[0083] Table 1A

[0084]

[0085]

[0086] The table below has another flavor bar formulation.

[0087] Table 1B

[0088]

Embodiment 2

[0090] The table below has formulations that can be used to prepare a ready-to-drink beverage, which is gelled water, to be administered to and / or consumed by an individual suffering from dysphagia.

[0091] Table 2A

[0092] Element

quantity

potassium chloride

2kg

Calcium Citrate

4.2kg

Xanthan and Guar Gum

7.5kg

sweetener

2kg

carrageenan

110kg

anhydrous citric acid

0.13kg

Colorant

1.05kg

Fragrance

4.4kg

Partially Hydrolyzed Guar Gum (PHGG)

400kg

tingling agent

10kg

Mouthwatering / Cooler

30kg

[0093] The table below has another formulation that can be used to prepare ready-to-drink beverages as gelled water.

[0094] Table 2B

[0095]

[0096]

Background technique

[0001] The present disclosure generally relates to compositions and methods for improving hydration in individuals suffering from impaired swallowing, such as dysphagia. More specifically, the present disclosure relates to administering to an individual suffering from dysphagia a composition comprising a salivating agent, a cooling agent, and optionally a tingling agent.

[0002] Dysphagia is characterized by impaired involuntary motor control of the swallowing process and can cause "infiltration" (the entry of foreign material into the airways). Airway invasion can be accompanied by "aspiration," in which foreign material enters the lungs and can cause serious health risks. Epidemiological studies estimate the prevalence of dysphagia in individuals over the age of 50 to be 16% to 22%.

[0003] Esophageal dysphagia affects many individuals of all ages, but is usually treatable with medication and is considered a less severe form of dysphagia. Esophageal...

Examples

Embodiment 1

[0082]The table below has two example formulations. The flavor bar formulation is a lemon zest blend in powder form, which is available in sachet / stick packs. Flavor blocks are used at the time of drinking by adding the powder to another powder with a thickening agent. For reconstitution into a drink, water is also added. Another formulation involves the thickener being agglomerated with the lemon flavor refreshing blend, and they are presented together in a sachet / stick package, allowing only the addition of water to form a beverage at the time of drinking ("all in one"). The drink has a nectar consistency.

[0083] Table 1A

[0084]

[0085]

[0086] The table below has another flavor bar formulation.

[0087] Table 1B

[0088]

Embodiment 2

[0090] The table below has formulations that can be used to prepare a ready-to-drink beverage, which is gelled water, to be administered to and / or consumed by an individual suffering from dysphagia.

[0091] Table 2A

[0092] Element

quantity

potassium chloride

2kg

Calcium Citrate

4.2kg

Xanthan and Guar Gum

7.5kg

sweetener

2kg

carrageenan

110kg

anhydrous citric acid

0.13kg

Colorant

1.05kg

Fragrance

4.4kg

Partially Hydrolyzed Guar Gum (PHGG)

400kg

tingling agent

10kg

Mouthwatering / Cooler

30kg

[0093] The table below has another formulation that can be used to prepare ready-to-drink beverages as gelled water.

[0094] Table 2B

[0095]

[0096]

Images