CZ34241U1 - Food for special medical purposes for patients suffering from difficulty swallowing - dysphagia - Google Patents

Description

In the registration procedure, the Industrial Property Office does not determine whether the subject of the utility model meets the conditions for eligibility for protection pursuant to Section 1 of Act no. E. 478/1992 Sb.

Food for special medical purposes intended for patients suffering from difficulty swallowing dysphagia

Field of technology

A technical solution for a foodstuff for special medical purposes for patients suffering from dysphagia swallowing relates to a starch-based thickener intended for concentrating beverages and semi-liquid foods suitable for administration to patients suffering from dysphagia or swallowing difficulties.

Prior art

So far, preparations containing polysaccharides belonging to gums (xanthan gum or xanthan gum in combination with maltodextrin) are available on the Czech market for this purpose. However, these polysaccharides have properties that can be hazardous to patients. Xanthan gum is an indigestible polysaccharide for which it is not clear whether the bound water in the digestive tract is largely released and whether the benefits of its use outweigh the risks. In addition, due to its chemical structure, xanthan can easily ionically bind important nutrients, and can thus negatively affect the overall intake of the daily diet. This is also due to the fact that its indigestible volume after ingestion acts on regulatory mechanisms related to food intake. The patient then consumes less food than he could actually. The result can be insufficient daily coverage of energy and nutrient intake, which is very undesirable for patients suffering from dysphagia. The risk of malnutrition and the associated other health risks are high.

The essence of the technical solution

As part of the technical solution in question, a thickener has been developed which is digestible. At the same time, it is a thickener without the risk of undesirable pharmaceutical interactions and with sufficient physico-chemical stability after ingestion, whether in the form of a drink or a semi-liquid food. In addition, the concentrated food or beverage has properties that facilitate swallowing in most indicated patients, without the risk of aspiration (inhalation) into the airways. The essence of the solution is a type of starch which has advantageous initial properties and sufficiently changes the rheological properties due to the modification of the structure. In this way, optimal properties are achieved for the purpose of use, i.e. predictable behavior after mixing with water or after preparation of a liquid or semi-liquid food, of which water is always a part. Physicochemical properties, such as apparent viscosity, adhesion to the mucous membrane in the mouth, pharynx and esophagus, as well as the strength of the separated bite, are constant from the time of preparation to the consumption of the beverage or food.

Example of implementing a technical solution

The nutritional dose intended for patients suffering from dysphagia in hospital care consists of enteral nutrition Nutrego Forte 330 ml, a thickener based on modified corn starch 6.15 g or 8.2 g and water 100 ml. Shake the thickener in a shaker with 100 ml of water. It is then mixed into the Nutrego Forte enteral nutrition under vacuum for several seconds (several thousand rpm). Stability and microbial safety when stored in a refrigerator is 24 hours.

Claims (1)

CLAIMS FOR PROTECTION A food for special medical purposes intended for patients suffering from difficulty swallowing dysphagia, characterized in that it contains digestible modified corn starch as a thickener.