Evaluation of the Effect of Thickeners in Enteral Formulas on the Gastric Emptying Rate of Proteins and Carbohydrates Using a Semi-Dynamic Gastric Model

The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study exami...

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Bibliographic Details
Published in:Nutrients 2024-07, Vol.16 (13), p.2115
Main Authors: Tsukiashi, Motoki, Koyama, Takahiro, Iwamoto, Hiroshi, Sonoki, Hirofumi, Miyaji, Kazuhiro
Format: Article
Language:English
Subjects:
Agar
aggregation
Carbohydrates
Caregivers
Carrageenan
Carrageenin
Content analysis
Dietary Carbohydrates - administration & dosage
Dietary Proteins - administration & dosage
Enteral feeding
enteral formula
Enteral Nutrition - methods
Food, Formulated
Galactans - pharmacology
gastric emptying
Gastric Emptying - drug effects
Gastroesophageal reflux
Glucose
Guar
Health aspects
Homogenization
Humans
Mannans - administration & dosage
Mannans - pharmacology
Models, Biological
Patients
Phenols
Plant Gums
Polysaccharides, Bacterial - pharmacology
Proteins
semi-dynamic gastric model
Sulfuric acid
Tube feeding
Viscosity
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Summary:The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study examined how thickeners in enteral formulas affected the gastric emptying rates of proteins and carbohydrates. A semi-dynamic gastric model was used to prepare and digest test enteral formulas that contained either no thickeners or agar (0.2%). The amounts of protein and carbohydrates in each emptied aliquot were determined, and the emptying rate was calculated. We found that agar accelerated protein emptying, and an exploratory experiment with agar (0.5%) suggested the possibility of concentration dependence. Additionally, experiments using gellan gum (0.08%), guar gum (0.2%), or carrageenan (0.08%, 0.2%) suggested that protein emptying could vary depending on the thickener type and that carrageenan might slow it. These results could help with the appropriate selection of thickeners added to liquid foods based on the patient's metabolic profile to manage nutrition, not only for tube-fed patients but also for those with oropharyngeal dysphagia or diabetes.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu16132115