Food composition for patients with dysphagia

Abstract

The present invention relates to a food composition for patients with dysphagia comprising: a textured animal- or plant-based food product to be treated which has an imperceptible and lump-free particle size distribution; and a thickener consisting of plant fibres, selected from: psyllium, inulin, oat, pea, citrus and sodium alginate, in a proportion by weight between 2.5 g and 125 g of plant fibres per kilo of food product.

Description

[0001] DESCRIPTION

[0002] Dietary composition for patients with dysphagia.

[0003] Technical sector.

[0004] The invention relates to a food composition for patients with dysphagia, for preparing foods that are very easy to swallow, thanks to having a density and viscosity appropriate to the degree of dysphagia and, as far as possible, allowing a presentation more similar to the original dish and more visually appealing. This is achieved by combining and mixing various fibers of plant origin; some that dissolve in water and others that dissolve in fats, oils, or sauces.

[0005] Prior art

[0006] Dysphagia is a dysfunction associated with the process of swallowing liquids or solids, an alteration of the swallowing process that can have varying degrees of severity. It is a symptom caused by another disease; a high proportion of patients with neurological disorders—such as Alzheimer's, Parkinson's, or different types of multiple sclerosis—suffer from impaired function or coordination of the tongue or the muscles of the throat and esophagus. Thus, it primarily affects the elderly, although it can also affect people of any age who have undergone or are awaiting surgery due to cancer, accidents, or other illnesses.

[0007] The main risk of dysphagia—whether chronic or temporary—is choking, and aside from asphyxiation due to airway obstruction, aspiration can occur; that is, when the patient chokes, food ends up lodged in their bronchi or lungs. Many patients are physically weakened, partly due to poor nutrition or hydration.

[0008] Whether due to difficulty eating, fear of choking, or simply the inability to experience pleasure from food, intake is low in quantity and variety, lacking the macronutrients of a balanced diet in carbohydrates, proteins, beneficial fats, fiber, etc...

[0009] Furthermore, on a psychological level, other statistics also indicate that some of those affected become socially isolated and end up with symptoms of depression.

[0010] Those affected tend to avoid participating in social or group activities to avoid having to sit at the table for meals with other people. This difficulty adapting to social eating habits can lead to psychological disorders as a consequence of social isolation.

[0011] The fear of possible choking is added to the lack of food variety that points towards malnutrition, related to a diet poorly adapted to the needs of the person with dysphagia and unattractive from a visual, olfactory and gustatory point of view.

[0012] Therefore, from a medical perspective, the consequences of dysphagia affect both biological aspects—such as aspiration pneumonia, pneumonia, and malnutrition—and psychological and social aspects. All of this leads to a worse prognosis for the underlying disease.

[0013] With foods that are easy to swallow safely and that also look, taste, and smell similar to classic dishes that are familiar to everyone, the conditions of dysphagia patients can improve significantly.

[0014] The main industrial brands in this field by sales volume are: Meritene; Vegenat Healthcare, Campofrío Health Care and T. Aliment.

[0015] All these brands use the following thickener:

[0016] Guar Gum: It can slow the absorption of certain nutrients and medications, such as penicillin, due to its high viscosity and ability to form gels in the digestive tract.

[0017] Xanthan Gum: May affect the dissolution and absorption of some medications, especially those that require rapid dissolution in the stomach or small intestine.

[0018] Gum Arabic: Although less common, it can also influence the bioavailability of certain nutrients and medications when used in large quantities.

[0019] Starches: Mainly from potato.

[0020] These gums form physical barriers in the gastrointestinal tract, which can slow the dissolution and absorption of ingested substances. It is important to monitor the use of these thickeners in patients with dysphagia and adjust medication dosages if necessary. According to several studies on the use of gums, such as gum arabic and xanthan gum, as thickening agents to help prevent aspiration during swallowing in people with dysphagia, xanthan gum-based thickeners do not affect water bioavailability; that is, the body can absorb water effectively even when it is thickened. However, the use of thickeners can decrease total fluid intake and negatively affect palatability and taste perception, which can lead to decreased hydration in patients.

[0021] Furthermore, the viscosity of thickened liquids can interfere with the dissolution and absorption of certain medications, which is crucial for medication management in people with dysphagia. For example, guar gum has been observed to significantly reduce penicillin absorption when mixed with water, leading to a worse outcome for subsequent infections, such as pneumonia.

[0022] It is important to consider these factors when using gums as thickening agents in the treatment of dysphagia to ensure adequate hydration and correct medication administration.

[0023] Prolonged use of gums such as xanthan gum and guar gum can also affect nutrient absorption and gut health. Although these thickeners are generally safe, some studies have shown that they can influence the digestion and absorption of certain nutrients in the long term. For example:

[0024] Nutrient Absorption: Gums can form a physical barrier that slows the absorption of some nutrients in the intestine. This is especially relevant for fat-soluble nutrients and certain medications.

[0025] Gut Microbiota: Gums can act as fermentable dietary fiber, altering the composition of the gut microbiota. This can be beneficial or harmful depending on the balance of bacteria in the gut.

[0026] Laxative Effects: In some cases, prolonged consumption of large quantities of gums can have a laxative effect, which could lead to digestive problems such as diarrhea.

[0027] Regarding scientific studies and reviews, the applicant has no record of vegetable fibers being used as a thickener in food compositions for dysphagic patients.

[0028] The technical problem that arises is the development of a food composition for patients with dysphagia that eliminates the aforementioned drawbacks derived from the use of gums such as xanthan gum and guar gum as thickeners.

[0029] Explanation of the invention

[0030] The food composition that is the subject of the invention has characteristics whose objective is to eliminate the negative effects derived from the use of gums as thickeners in food for patients with dysphagia.

[0031] Another objective of the invention is to provide a food composition for patients with dysphagia that improves the patient's digestive health and immune function.

[0032] Another objective of the invention is to regulate the patient's intestinal transit, preventing both constipation and diarrhea.

[0033] Another objective of the invention is to promote the absorption of certain nutrients and medications.

[0034] Another objective of the invention is to increase the patient's feeling of satiety and improve their mood or psychological state.

[0035] To achieve the proposed objectives, the food composition for patients with dysphagia, the object of the invention, comprises a food product to be treated, solid or liquid, textured, with an impalpable granulometry and without lumps, and vegetable fibers selected from: Psyllium, Inulin, Oat, Pea, Citrus and Sodium Alginate; with a weight proportion of vegetable fibers between 2.5 gr and 125 gr per kilo of food product.

[0036] The term "food product to be treated" refers to the crushed food that is subject to texturization, which makes it suitable for swallowing by people with dysphagia.

[0037] These plant fibers have properties that make them especially suitable for replacing the gums currently used in feeding patients with dysphagia, and for achieving the aforementioned objectives. These fibers have the following properties:

[0038] Psyllium fiber: Gelling properties, helps regulate intestinal transit and improves digestive health without significantly interfering with the absorption of nutrients and medications.

[0039] Inulin Fiber: Acts as a prebiotic, promoting the growth of beneficial bacteria in the gut and improving digestive health.

[0040] Oat Fiber (Beta-glucan): Helps regulate cholesterol and blood sugar, and improves intestinal health.

[0041] Pea fiber: due to its synergies with the above and improvement of intestinal health.

[0042] Citrus fiber: has a high water retention capacity, provides viscosity and stability and is a natural texturizer.

[0043] - Sodium alginate: has a high water retention capacity, provides viscosity and stability and is a natural texturizer.

[0044] These fibers are generally well tolerated and can be safely integrated into the diet of patients with dysphagia to improve the consistency of food and liquids without causing significant adverse effects.

[0045] The difference in food composition is based on the better perceived taste, evoking traditional dishes that have not been textured until now and leading the patient to something close to culinary pleasure; which is no small thing, since this entails important improvements in the psychological aspects of the patient.

[0046] Alongside the hedonistic aspect of the pleasure of eating, the absence of gelatin is another characteristic that differentiates the nutritional composition of the invention from the products offered so far by established companies.

[0047] To evaluate the long-term effects of using plant-based fibers as thickeners in patients with dysphagia, several studies and scientific reviews have been conducted, indicating that they have several positive long-term effects:

[0048] Gut Health: These plant fibers act as prebiotics, promoting the growth of beneficial bacteria in the gut, thus improving digestive health and immune function. Regulation of Bowel Movements: Fiber helps regulate bowel movements, preventing both constipation and diarrhea.

[0049] Nutrient Absorption: As with gums, fibers can affect the absorption of certain nutrients and medications, although this depends on both the amount and type of fiber used; which justifies the type of plant fibers selected and the proportion of plant fibers included in the food composition.

[0050] Satiety: Fiber increases the feeling of satiety, which can help the patient enjoy a relatively pleasant sensation that improves their mood or psychological state.

[0051] It is estimated that the advantages described fit with market desires and that they can represent the main differentiating elements that bring competitiveness to the food composition: healthy, sustainable and to the user's taste.

[0052] Detailed exposition of modes of implementation of the invention.

[0053] In one embodiment of the invention, the food product to be treated, which together with vegetable fibers forms the food composition for patients with dysphagia, is a textured product of animal or vegetable origin, practically of any type, selected, for example, from:

[0054] Vegetables and greens (including salads).

[0055] Meats, Fish.

[0056] Pasta, Rice, French or potato omelets.

[0057] Desserts; flan, yogurt, custard, cakes, fruit juices.

[0058] Coffee and infusions, milk.

[0059] Dehydrated powdered products (e.g., tomato powder or egg powder) conveniently rehydrated.

[0060] For safety, it is important that the resulting granulometry is impalpable and without lumps in order to obtain - by adding the vegetable fibers - homogeneous masses with which to prepare the presentation of the dishes.

[0061] The most relevant factor is the viscosity level obtained after combining and mixing with fiber-based preparations. Thanks to the combination of liposolubility (acting on fats or oils) and hydrosolubility (acting on water), the food composition can have a viscosity typical of these three categories:

[0062] Nectar viscosity: In the case of commercial nectar, the "drinkable" viscosity is 54.0 ± 2.3 cP.

[0063] Honey viscosity: allows ingestion with a spoon, does not maintain its original shape or consistency and its viscosity is between 351-1750 cP.

[0064] Pudding viscosity: allows ingestion with a spoon, maintains its shape and consistency and cannot be drunk, its viscosity is greater than 1751 cP.

[0065] The maximum density of the food composition is around T4 kg per liter).

[0066] The weight range of each of the selected vegetable fibers from among Psyllium, Inulin, Oat, Pea, Citrus and Sodium Alginate; and used as a thickener in the food composition is between 0.5 and 25.0 gr / Kg.

[0067] So that the possible combinations of those present in the food composition, whether all or only some of them, amount to between 2.5g and 125g per kilo of product to be treated.

[0068] Once the nature of the invention has been sufficiently described, as well as an example of a preferred embodiment, it is noted for the appropriate purposes that the products described may be modified, provided that this does not imply an alteration of the essential characteristics of the invention claimed below.

Claims

CLAIMS 1. Food composition for patients with dysphagia; characterized in that it comprises: a food product to be treated, of animal or vegetable origin, textured, and with an impalpable granulometry and without lumps; and a thickener consisting of vegetable fibers, selected from: Psyllium, Inulin, Oat, Pea, Citrus and Sodium Alginate; with a proportion by weight between 2.5 gr and 125 gr of vegetable fibers per kilo of food product.

2. Food composition, according to claim 1, wherein the food product to be treated is selected from: vegetables, salads, meats, fish, pasta, rice, French or potato omelets, desserts, flan, yogurt, custard, cakes, fruit juices, coffee and infusions, milk and rehydrated dehydrated products. 3 Food composition, according to any of claims 1 and 2, having a viscosity of 54.0 ± 2.3 cP, suitable for drinking.

4. Food composition, according to any of claims 1 and 2, having a viscosity between 351-1750 cP, suitable for ingestion with a spoon, and which does not maintain its original shape or consistency.

5. Food composition, according to any of claims 1 and 2, having a viscosity greater than 1751 cP for spoon-feeding, and maintaining its shape and consistency.

6. Food composition, according to any of the preceding claims, having a maximum density of around 1.4 kg per liter.

7. Food composition, according to any of the preceding claims, wherein the range, by weight, of each of the vegetable fibers, selected from Psyllium, Inulin, Oat, Pea, Citrus and Sodium Alginate and used as a thickener in the food composition, is between 0.5 and 25.0 gr / Kg.