Medical Foods
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Author(s):  
Yusaku Kajihara

Background: Even if preoperative enteral nutrition is administered without any issues, some patients suffer from gastrointestinal symptoms (e.g., vomiting and diarrhea) after initiating gastrostomy feeding. Because of the amino acid composition and limited amount of lipids, elemental diets may reduce the risk of gastrointestinal symptoms. However, elemental diets are expensive. Semi-solid medical foods are inexpensive and more closely mimic normal physiology than elemental diets. The aim of the present study was to investigate the usefulness of semi-solid medical foods when administered after percutaneous endoscopic gastrostomy (PEG).Method: This retrospective study analyzed 91 patients who had PEG performed by the author who was the attending physician. All patients received preoperative enteral nutrition with liquid nutrients, and there were no instances of gastrointestinal symptoms before PEG tube placement. The types of nutrients administered after PEG were divided into three categories: semi-solid medical foods (n = 20), polymeric formulas (n = 26), and elemental diets (n = 45). The incidence of gastrointestinal symptoms was compared among the three groups.Results: No gastrointestinal symptoms occurred in the semi-solid medical foods group; the incidence of gastrointestinal symptoms in the semi-solid medical foods group was significantly lower than that of the polymeric formulas group [0% vs. 26.9% (7/26), p 0.05] and was similar to that of the elemental diets group [0% vs. 2.2% (1/45), p = 1].Conclusion: If preoperative enteral nutrition is administered without any issues, semi-solid medical foods are useful as nutrients administered after PEG tube placement.


2020 ◽  
Vol 5 (Supplement_1) ◽  
Author(s):  
Jennifer L Holmes ◽  
Alexandre Biella ◽  
Timothy Morck ◽  
Jena Rostorfer ◽  
Barbara Schneeman

ABSTRACT On August 13–14, 2019, the Healthcare Nutrition Council and the ASN held the Medical Foods Workshop: Science, Regulation, and Practical Aspects. Medical food products help patients manage their disease and improve their quality of life. Yet many hurdles exist to getting patients new products. In this workshop, participants addressed some of these hurdles, with specific emphasis on topics like the statutory term distinctive nutritional requirements, the regulatory term modification of the diet alone, the role of clinical guidelines, the requirement that medical foods be used under medical supervision, and differentiation of foods for special dietary use from medical foods, as well as product innovation and future research. Real-world examples were discussed for intractable epilepsy, diabetes, end-stage renal disease, and inflammatory bowel disease.


2020 ◽  
Vol 42 (7) ◽  
pp. 1416-1423
Author(s):  
John S. Markowitz ◽  
Patrick C. Gurley ◽  
Bill J. Gurley
Keyword(s):  

Insects ◽  
2020 ◽  
Vol 11 (6) ◽  
pp. 388
Author(s):  
Harry Jeong ◽  
Kwangsoo Shin

The challenge in the edible insect industry is to reverse consumers’ aversion to insects, which is a barrier to their consumption. This requires innovation by users rather than producers. This study aimed to present how edible insects could be promoted as medical foods from the health professionals and caregivers’ perspective. By analyzing the characteristics of the medical foods market, this study found a niche market and plan to develop medical foods using edible insects as an alternative to meet the needs of consumers. The survey participants were caregivers, nurses, and doctors as providers of medical foods. Based on the survey results, this study proposed strategies to reduce consumers’ aversion to edible insects and increase their consumption. To promote insect medical foods, it is required to hold frequent insect-related events and use clean raw materials.


2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1068-1068
Author(s):  
Haneen Saleemani ◽  
Rajavel Elango ◽  
Gabriella Horvath ◽  
Sylvia Stockler

Abstract Objectives Medical foods for children with in-born errors of metabolism (propionic academia, PROP) are formulated with imbalanced mixture of the BCAA (high leucine, to minimal or no valine and isoleucine), and therefore their use is controversial. The objective of the current study was to determine an ideal BCAA ratio at which total body protein synthesis is optimized in healthy children using the indicator amino acid oxidation (IAAO) method. Methods The study design was based on the oxidation of the stable isotope L-[1–,13C] phenylalanine to ,13CO2 to compare protein synthesis among seven different BCAA ratios. Leucine intake was gradually reduced from current high doses in medical foods; isoleucine and valine were kept constant. This study was done as a proof of concept in healthy children, to allow characterization of the metabolic responses to wide range of leucine test intakes, to help design narrow BCAA ratio range to test in children with PROP. Results A total of 8 healthy children were studied, completing 42 study days. ANOVA showed significant differences in F13CO2 with different BCAA ratios; P value <0.001. A BCAA ratio of (leucine: Isoleucine: Valine = 1:0:0) was associated with the highest F13CO2 compared to other ratios (p value <0.001), indicating low total body protein synthesis. By reducing leucine intake, with BCAA ratio between (1: 0.26: 0.28 to 1:0.35:0.4) protein synthesis was optimized. Conclusions Using the IAAO method in healthy children, we tested for the first time the effect of different BCAA ratios on protein synthesis. Results from this study confirmed that the BCAA ratio of (leucine: Isoleucine: Valine = 1:0:0), which is similar to the ratio in medical foods, limited total body protein synthesis. Furthermore, a balanced BCAA ratio that optimized protein synthesis was found to be between (1: 0.26: 0.28) and (1: 0.35:0.4). Thus, we propose reformulating the BCAA mixture in medical foods, by reducing leucine content by 50%. Future research in children with PROP with our proposed BCAA ratio is necessary to confirm improved patient growth outcomes. Funding Sources Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdulaziz University and BC Children's Hospital Research Institute.


PEDIATRICS ◽  
2020 ◽  
Vol 145 (3) ◽  
pp. e20192261 ◽  
Author(s):  
Susan A. Berry ◽  
Christine S. Brown ◽  
Carol Greene ◽  
Kathryn M. Camp ◽  
Stephen McDonough ◽  
...  

Author(s):  
Andrew G. Mtewa ◽  
Mushagalusa F. Kasali ◽  
Tamirat Bekele ◽  
Bonniface Obura

2019 ◽  
Vol 11 (1) ◽  
pp. 5-11
Author(s):  
Hyojung Lim ◽  
Jeong-Meen Seo

2019 ◽  
Vol 147 ◽  
pp. 1055-1060 ◽  
Author(s):  
Kellen F. Anschau ◽  
Michele S.P. Enders ◽  
Caroline M. Senger ◽  
Fabio A. Duarte ◽  
Valderi L. Dressler ◽  
...  

2019 ◽  
Vol 8 (2) ◽  
pp. 83-95 ◽  
Author(s):  
Klaus W. Lange ◽  
Yukiko Nakamura ◽  
Ning Chen ◽  
Jianjun Guo ◽  
Shigehiko Kanaya ◽  
...  

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