WO2014003116A1 - Composition nutritionnelle - Google Patents

Composition nutritionnelle Download PDF

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Publication number
WO2014003116A1
WO2014003116A1 PCT/JP2013/067651 JP2013067651W WO2014003116A1 WO 2014003116 A1 WO2014003116 A1 WO 2014003116A1 JP 2013067651 W JP2013067651 W JP 2013067651W WO 2014003116 A1 WO2014003116 A1 WO 2014003116A1
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WO
WIPO (PCT)
Prior art keywords
nutritional composition
water
amount
kcal
moisture
Prior art date
Application number
PCT/JP2013/067651
Other languages
English (en)
Japanese (ja)
Inventor
佐伯吾郎
中島綾子
Original Assignee
株式会社明治
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to CN201380031291.4A priority Critical patent/CN104379172B/zh
Priority to SG11201408601PA priority patent/SG11201408601PA/en
Priority to JP2014522678A priority patent/JP6449648B2/ja
Publication of WO2014003116A1 publication Critical patent/WO2014003116A1/fr
Priority to HK15105991.1A priority patent/HK1205001A1/xx

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P13/00—Drugs for disorders of the urinary system
    • A61P13/12—Drugs for disorders of the urinary system of the kidneys
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

  • the present invention relates to a nutritional composition that allows easy adjustment of water content, and particularly to a nutritional composition that is suitable for patients requiring strict water management such as chronic renal failure.
  • Such a patient's diet may be provided by a liquid diet, for which commercially available packed nutritional compositions (liquid diet) are often used.
  • Conventional nutritional compositions with packs are designed mainly by adding (compounding) necessary reinforcing ingredients, such as 1 kcal / ml, based on the amount of heat (energy amount) per unit volume. .
  • conventional nutritional compositions with packs are also commercially available, such as 1.5 kcal / ml, which are designed to have a relatively high concentration that allows intake of a large amount of heat (energy) component.
  • it is designed with a composition that makes it possible to ingest the necessary amount of heat (energy amount) and the necessary fortifying component on the premise that the entire amount is used up as it is.
  • the conventional packed nutritional composition is premised on ingestion as it is or on the premise that it is ingested in combination with several patients at best. Designed. This is rather natural because the benefit of designing a high-concentration liquid food on the premise of dilution at the time of use is not normal.
  • the present inventors have recognized that there is a problem that it is extremely difficult to adjust the amount of water when trying to use such packed nutritional composition for patients who require strict moisture management.
  • Nutritional compositions in packs are designed with the appropriate amount of calorie components and fortifying components (nutrients) added to the amount of water normally required for the general patient. As a result, we have obtained knowledge that it is not assumed that the amount of water may be excessively administered to patients who need proper water management.
  • the subject of this invention is providing the nutrition composition which can adjust a water
  • the present inventors have conducted intensive research, and patients who require strict moisture management do not contain excessive amounts of moisture relative to the necessary amount of calorific component and reinforcing component.
  • the present inventors have found that a nutritional composition having a composition ratio can solve the above-mentioned problems all at once, and as a result of further research, the present invention has been completed.
  • the present invention relates to the following nutritional composition, nutritional composition product, and method for preparing the nutritional composition.
  • a nutritional composition for use in a subject requiring moisture management wherein the composition of the calorie component, the reinforcing component and the moisture in the nutritional composition is less than the calorie and the necessary amount of the reinforcing component for the subject.
  • the nutritional composition having a composition ratio that does not contain an excessive amount of water.
  • the nutritional composition according to the above [1], wherein the subject requiring water management is a dialysis patient.
  • the nutritional composition according to [2] wherein the dialysis patient is a patient with chronic renal failure.
  • the calorific component according to any one of [1] to [3], wherein the calorific component is one or more selected from the group consisting of lipids, proteins, carbohydrates, and hydrolysates thereof.
  • Nutritional composition [5] Any of [1] to [4], wherein the reinforcing component is one or more selected from the group consisting of n-3 fatty acids, palatinose, fructooligosaccharides, dietary fiber, carnitine, and selenium.
  • the nutritional composition according to the present invention is prepared at a higher concentration than the conventional nutritional composition, with the necessary amount of calorie component (energy component) and the amount of water required for strengthening component. Since there is no possibility of excessive water supply, the amount of water required by the patient can be adjusted strictly and simply by adding (mixing and adding) the amount of water that is insufficient in the nutritional composition. can do.
  • the moisture content is excessive in a packed nutrition composition, it is almost impossible to remove and use only the moisture, and conversely, the nutritional composition is reduced so that the moisture content is appropriate.
  • the caloric component and / or the reinforcing component is insufficient, so that it becomes necessary to administer the product separately, for example, as a supplement.
  • supplements are usually administered together with water, which impedes strict water management. It will cause problems such as.
  • the amount of water does not become excessive, and the composition can be used as it is or simply by adding water until the required amount is reached. The necessary amount of water can always be easily and accurately administered together with the reinforcing ingredients.
  • the amount of water contained in the nutritional composition a quantity suitable for calculation and measurement such as a unit of 10 ml, the calculation and measurement of the amount of water added to the nutritional composition is facilitated, and strict moisture management is performed. It can be streamlined even more.
  • the nutritional composition of the present invention is used for patients who require strict moisture management in various medical sites and nursing care sites, etc., but is typically used for enteral nutrition.
  • the enteral nutrition method includes an oral intake method in which nutritional components and the like are replenished from the mouth, and a tube feeding method in which the nutritional components and the like are administered through a tube.
  • tube feeding methods include oral, nasal and vaginal methods.
  • the nutritional composition of the present invention is in the form of a liquid, fluid, jelly or paste, and is typically a liquid or fluid.
  • the classification of the nutritional composition includes ingredient nutrients, digested liquid foods or digestive nutrients, semi-digested liquid foods or semi-digested nutrients, or natural concentrated liquid foods. A liquid diet or digestive nutrient, or a semi-digestible fluid or semi-digestible nutrient.
  • the nutritional composition of the present invention has a water content of 10 to 55 ml, preferably 20 to 50 ml, particularly preferably 30 to 50 ml per 100 kcal of calorie, and has a calorie per unit water content as compared with conventional nutritional compositions. Concentrations of nutrients (nutrients) are high. Examples of the water used in the nutritional composition of the present invention include pure water, purified water, and ion exchange water.
  • the nutritional composition of the present invention is used to administer to a subject in need of strict water management, such as a dialysis patient, a patient with heart disease or anti-diuretic hormone secretion syndrome (SIADH).
  • a subject in need of strict water management such as a dialysis patient, a patient with heart disease or anti-diuretic hormone secretion syndrome (SIADH).
  • SIADH anti-diuretic hormone secretion syndrome
  • Examples include patients.
  • the nutritional composition of the present invention is extremely useful in water management.
  • Examples of patients who need dialysis chronically include patients with chronic renal failure.
  • the nutritional composition of the present invention is used for patients with chronic renal failure.
  • the water content cannot be removed from the body due to the decrease or lack of the renal function of the patient, causing swelling or edema due to overdose. Therefore, limit the daily water intake to about 750 to 1500 ml / day. Is preferred.
  • the calorie intake per day is preferably set to 1000 to 1600 kcal / day (35 kcal / kg / day or more). Therefore, excessive amount of water can be avoided by reducing the amount of water per pack of the nutritional composition in advance, and such shortage can be compensated for when insufficient water is obtained by single administration of the nutritional composition. It is preferable to design the composition as described above, and the nutritional composition of the present invention has a lower moisture content per 100 kcal of heat than the conventional nutritional composition (about 80 to 90 ml).
  • the calorific component is one or more selected from the group consisting of lipids, proteins, carbohydrates, and hydrolysates thereof.
  • Lipids to be blended in the nutritional composition of the present invention include vegetable oils such as soybean oil, palm oil, palm fractionation oil and olive oil, animal fats such as milk fat, pork fat and fish oil, oleic acid, linolenic acid and Examples include free fatty acids such as ⁇ -linolenic acid, and preferable examples include soybean oil and palm oil.
  • the amount of lipid blended is preferably in the range of 0 to 4%, more preferably in the range of 2.2 to 3.3%, preferably from the viewpoint of the average intake of healthy Japanese It is in the range of 0 to 30%, more preferably in the range of 20 to 25% of the total calorie (energy amount) of the nutritional composition.
  • the protein to be blended in the nutritional composition of the present invention includes vegetable proteins such as soybean protein, animal proteins such as casein and whey protein, preferably soybean protein, casein and whey protein. In addition, hydrolysates of these proteins may be used, and these proteins and hydrolysates thereof may be used alone or in combination.
  • the amount of protein blended is preferably in the range of 2 to 10%, more preferably in the range of 3 to 6.5%. From the viewpoint of the average intake of healthy Japanese, preferably the nutritional composition It is in the range of 12 to 40%, more preferably in the range of 16 to 25% of the total heat amount (energy amount) of the product.
  • the carbohydrate to be blended in the nutritional composition of the present invention includes dextrin, sucrose, lactose and oligosaccharide, preferably dextrin, sucrose and palatinose. Moreover, hydrolysates of these carbohydrates may be used, and these carbohydrates and hydrolysates may be used alone or in combination of two or more.
  • the amount of the carbohydrate is preferably in the range of 5 to 20%, more preferably in the range of 10 to 15%. From the viewpoint of the average intake of healthy Japanese, the nutritional composition is preferably It is in the range of 20 to 80% of the total heat amount (energy amount), more preferably in the range of 40 to 60%.
  • the nutritional composition of the present invention may contain ingredients that are useful in patients with chronic renal failure, and such useful ingredients may be enriched, that is, included in an amount greater than that contained in normal nutritional compositions. .
  • a component is also referred to as a “strengthening component”.
  • the reinforcing component is blended so as to be contained in the nutritional composition of the present invention at a high concentration of, for example, about 1.5 to 5 times, preferably about 2 to 3 times, as compared with a normal nutritional composition. Is done.
  • the nutritional composition of the present invention is enriched with one or more components selected from the group consisting of n-3 fatty acids, palatinose, fructooligosaccharides, dietary fiber, carnitine and selenium. Particularly preferably, carnitine and / or selenium is used as the reinforcing component.
  • the risk of myocardial infarction and arteriosclerotic renal artery stenosis can be reduced.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • the content thereof is preferably 10 to 40 mg / 100 kcal, preferably 10 to 30 mg / 100 kcal, particularly preferably 20 to 30 mg / 100 kcal.
  • the content is preferably 5 to 50 mg / 100 kcal, preferably 10 to 40 mg / 100 kcal, particularly preferably 20 to 40 mg / 100 kcal.
  • the energy ratio of palatinose in the saccharide contained in the nutritional composition of the present invention is preferably 40-60 kcal / 100 kcal, more preferably 45-55 kcal / 100 kcal, and 45-50 kcal / 100 kcal. Is particularly preferred.
  • fructooligosaccharide By strengthening fructooligosaccharide and / or dietary fiber, it is possible to improve a decrease in stool properties due to water restriction and disturbance of the intestinal flora.
  • its content is preferably 0.1 to 0.5 g / 100 kcal, and preferably 0.2 to 0.4 g / 100 kcal. Particularly preferred.
  • the dietary fiber content is preferably 1.0 to 3.0 g / 100 kcal, preferably 1.0 to 2.0 g / 100 kcal since the daily intake is preferably 20 to 25 g / day. Is particularly preferred.
  • the carnitine content may be 5 to 100 mg / 100 kcal, preferably 15 to 100 mg / 100 kcal, more preferably 20 to 50 mg / 100 kcal, and still more preferably 20 to 30 mg / 100 kcal.
  • the selenium content is preferably 2 to 15 ⁇ g / 100 kcal, preferably 5 to 15 ⁇ g / 100 kcal, more preferably 5 to 10 ⁇ g / 100 kcal, still more preferably 7 to 10 ⁇ g / 100 kcal.
  • the nutritional composition of the present invention does not contain various minerals or is mixed in a manner that is lower than conventional ones. That is, various minerals are blended so as to be included in the nutritional composition of the present invention in a small amount as compared with a normal nutritional composition.
  • one or more mineral components selected from the group consisting of potassium, phosphorus and calcium are reduced.
  • the potassium content since the daily intake is preferably 40 to 70 mEq / day, it is preferably 30 to 100 mg / 100 kcal, preferably 30 to 80 mg / 100 kcal, particularly preferably 30 to 60 mg. / 100 kcal.
  • the phosphorus content is preferably from 30 to 80 mg / 100 kcal, more preferably from 30 to 60 mg / 100 kcal since the daily intake is preferably 8 to 17 mEq / day.
  • the calcium content is preferably 30 to 80 mg / 100 kcal, more preferably 30 to 60 mg / 100 kcal since the daily intake is preferably 1400 to 1600 mEq / day.
  • the nutritional composition of the present invention typically has a protein amount of 3.0 to 5.0 g / 100 kcal, preferably 3.0 to 4.0 g / 100 kcal, particularly preferably 3.5. -4.0 g / 100 kcal.
  • a protein amount of 3.0 to 5.0 g / 100 kcal, preferably 3.0 to 4.0 g / 100 kcal, particularly preferably 3.5. -4.0 g / 100 kcal.
  • the protein energy ratio is 12 to 20 kcal / 100 kcal, preferably 12 to 16 kcal / 100 kcal, particularly preferably 14 to 16 kcal / 100 kcal, and the lipid energy ratio is 20 to 40 kcal / 100 kcal, preferably 25 -40 kcal / 100 kcal, particularly preferably 30-40 kcal / 100 kcal.
  • the remaining necessary energy is mainly supplemented with carbohydrates.
  • the nutritional composition of the present invention is typically housed in a sealed container and can be a nutritional composition product.
  • the sealed container means a sealed container (closed pack) for shutting off the nutritional composition as the contents and the outside world, and the form of the container is typically a pack, a retort pouch, a soft A bag, a fixed container, a can, etc. are mentioned, Preferably, they are a pack, a retort pouch, and a soft bag.
  • Typical examples of the material of the container include paper, plastic, glass and metal, and preferably paper, plastic and metal.
  • the container may be provided with one or two or more narrow mouth portions for spilling and / or mixing, and the narrow mouth portion is sealed before use, and in use, the nutrition composition It may be provided with a mechanism capable of being directly connected to a tube or other narrow mouth portion of a container of other nutritional composition.
  • the nutritional composition of the present invention By making the container filled with the nutritional composition of the present invention into the above-mentioned sealed container, the nutritional composition is not greatly opened to the patient or added with water, or only the minimum narrow mouth part is opened. This makes it possible to prevent contamination by minimizing contact with outside air.
  • the present invention is a pack of nutritional composition product containing the nutritional composition of the present invention, wherein the nutritional composition has a carnitine content of 5 to 100 mg per 100 kcal of calorie and a selenium content of 2 to
  • the present invention relates to the nutritional composition product, which has a composition of 15 ⁇ g, a water content of 10 ml to 55 ml, and one or more packs of the product required for use, but does not require removal of water.
  • the content of carnitine and / or selenium can be changed as appropriate, but when administered for the purpose of strengthening these components, there is no excess of water, that is, the amount of water is appropriate or insufficient. It is contained in such a composition ratio.
  • this invention is a preparation method of the nutritional composition for using for the object which needs water management in one aspect
  • the nutritional composition of this invention uses 1 or 2 packs or more of quantity required for object.
  • the present invention relates to the preparation method, comprising a step of calculating a water amount when a calorie component and a strengthening component are administered, and a step of adding a deficient amount of water when the calculated water amount is insufficient for a target amount. Even when a calorie component and a strengthening component are administered to an object requiring moisture management such as a patient using a plurality of packs, the composition ratio is such that the moisture does not become excessive. When preparing a composition, the moisture can only be in an appropriate amount or in a state where the moisture is insufficient.
  • the water added when using the nutritional composition of the present invention includes pure water, purified water, ion-exchanged water, and the like.
  • the term “in use” as used herein means when the nutritional composition is administered, that is, not only immediately before and during administration but also immediately after administration. Therefore, the moisture of the nutritional composition is increased by the moisture added at the time of use, and the nutritional composition adhering to the inner wall of the container is washed with water (flushing), and the moisture is given to the patient together with the nutritional composition. It means to include administration.
  • the moisture added at the time of use may be measured in advance and may be stored in a container different from the nutritional composition, and may be measured and used when added.
  • the water added during use is also preferably an integral multiple of the same unit water content.
  • the unit moisture amount can be measured and calculated more easily.
  • the amount of water used by doctors is usually 30 ml or 50 ml per kg of body weight per day. In some cases, 15 ml / kg ⁇ DW * / day ( * : standard body weight with proper body water content) may be used.
  • the amount of water contained in one pack of the nutritional composition product of the present invention is not particularly limited. For example, for dialysis patients, it should be an integer multiple of 5 ml, an integer multiple of 10 ml, an integer multiple of 50 ml, or an integer multiple of 100 ml. Thus, the calculation of the amount of water to be added is simplified, and it is preferable that 50 ml, 100 ml, 150 ml or 200 ml of water is typically contained in one pack.
  • Sodium, lipids, proteins, carbohydrates, vitamins, minerals and the like to be blended in the nutritional composition of the present invention are not particularly limited as long as they are normally used in the fields of foods and beverages and pharmaceuticals. It is preferable to use those approved by the Ministry of Labor as raw materials and additives for foods and pharmaceuticals.
  • Lipids to be blended in the nutritional composition of the present invention include vegetable oils such as soybean oil, palm oil, palm fractionation oil and olive oil, animal fats such as milk fat, pork fat and fish oil, and oleic acid, linolenic acid and Examples include free fatty acids such as ⁇ -linolenic acid, preferably soybean oil and palm oil. Moreover, you may use these lipids by 1 type (s) or 2 or more types.
  • Examples of the protein blended in the nutritional composition of the present invention include vegetable proteins such as soybean protein, animal proteins such as casein and whey protein, and preferably soybean protein, casein and whey protein.
  • hydrolysates of these proteins may be used, and these proteins and hydrolysates thereof may be used alone or in combination.
  • Examples of the carbohydrate to be blended in the nutritional composition of the present invention include dextrin, sucrose, lactose and oligosaccharide, preferably dextrin, sucrose and palatinose.
  • hydrolysates of these carbohydrates may be used, and these carbohydrates and hydrolysates may be used alone or in combination of two or more.
  • Vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin C and the like are preferable as vitamins to be blended in the nutritional composition of the present invention, preferably examples thereof include vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid and vitamin C. Moreover, you may use these vitamins by 1 type (s) or 2 or more types.
  • Sodium sources of the nutritional composition of the present invention include sodium acetate, sodium chloride, sodium citrate, sodium hydroxide, sodium carbonate, sodium bicarbonate, monosodium hydrogen phosphate, disodium hydrogen phosphate, sodium metaphosphate, Examples include sodium pyrophosphate and sodium tripolyphosphate, preferably sodium chloride and sodium citrate. Moreover, you may use these sodium supply sources by 1 type, or 2 or more types.
  • Examples of minerals other than sodium to be blended in the nutritional composition of the present invention include calcium, iron, phosphorus, magnesium, potassium, copper and zinc, and preferably calcium, phosphorus, magnesium, potassium and the like. Moreover, you may use these minerals by 1 type (s) or 2 or more types.
  • the nutritional composition of the present invention may contain dietary fiber, examples of water-soluble dietary fiber include indigestible dextrin and reduced indigestible dextrin, and examples of water-insoluble dietary fiber include cellulose. Etc. Furthermore, the nutritional composition of the present invention can contain various flavors, sweeteners and other additives.
  • the pH of the nutritional composition of the present invention is preferably in the range of pH 3 to 11, more preferably in the range of 4 to 10, still more preferably in the range of 5 to 9, from the viewpoint of flavor and physical properties. , Substantially seven. Moreover, in order to adjust pH, you may contain pH adjusters, such as a citric acid.
  • the osmotic pressure of the nutritional composition of the present invention is preferably in the range of 200 to 800 mOsm / L, more preferably 300 to 750 mOsm / L, from the viewpoint of preventing digestive symptoms such as diarrhea and abdominal pain due to high osmotic pressure. Range.
  • the nutritional composition of the present invention can be prepared according to conventional methods known in the art.
  • each component is weighed, mixed well with water, and then emulsified, and the nutritional composition is preliminarily heat sterilized and then aseptically filled into a container (for example, UHT sterilization method and aseptic packaging method) Or a method in which the nutritional composition is filled in a container and then sterilized with heat (for example, a retort sterilization method).
  • a container for example, UHT sterilization method and aseptic packaging method
  • a method in which the nutritional composition is filled in a container and then sterilized with heat (for example, a retort sterilization method).
  • the nutritive composition in a container of the present invention can be commercialized as a kit with, for example, moisture for addition that has been measured in advance and stored in another container.
  • a kit with, for example, moisture for addition that has been measured in advance and stored in another container.
  • Example 1 Each raw material shown in Table 1 below was put into pure water at about 60 ° C. and mixed, and then the mixed solution was put into a homomixer and rough emulsified at about 5000 rpm for 10 minutes. Subsequently, after heating to 90 degreeC and leaving still for 5 minutes, fine emulsification (20 kgf / cm ⁇ 2 >) was performed with the high pressure emulsifier. The obtained emulsified liquid was cooled to about 20 ° C., vitamins, minerals and flavors were added, and the volume was increased to obtain the nutritional composition (AD type) of the present invention. Table 2 shows each component of the obtained nutritional composition.
  • Example 2 Each of the A to D type nutritional compositions obtained in Example 1 above was filled into a sealed plastic container having a connection port for enteral nutrition, and then retort sterilized (preheated at 80 ° C., sterilized. 121 ° C., 9 minutes and 30 seconds) to prepare nutritional compositions A to D in containers.
  • Each physical property value of the obtained nutritional composition in a container satisfied the product specification value, and no significant changes such as thickening, precipitation formation and fat separation were observed even after long-term storage.
  • (2) Prepare 25 ml of water.
  • the nutritive composition A in a container is connected to a tube and administered by tube.
  • the nutrient composition A remaining on the inner wall of the container after administration is poured with 25 ml of water prepared in the above (2).
  • a dialysis patient is administered by tube with a calorie of 400 kcal and a water content of 300 ml as a serving.
  • the nutritive composition B in a container is connected to a tube and administered by tube. (4) Pour the nutrient composition B remaining on the inner wall of the container after administration with 100 ml of water prepared in (2) above.
  • the nutritional composition of the present invention can administer a small amount of water relative to the amount of heat, such as “heat amount 300 kcal, water amount 100 ml” or “heat amount 400 kcal, water amount 300 ml”.
  • a conventional nutritional composition adjusted to 1 kcal / ml cannot be used for administration with a small amount of water such as “heat amount 300 kcal, water amount 100 ml” or “heat amount 400 kcal, water amount 300 ml” in the first place.
  • the amount of water is a fraction, even when administering a large amount of water (for example, “300 ml of heat, 350 ml of water”, etc.), the calculation of the amount of water is complicated. Strict moisture management is difficult.
  • the nutritional composition of the present invention can easily calculate the amount of water, and can eliminate an error in dosage due to a calculation error.
  • a nutritional composition suitable for administration to a patient requiring strict water management, particularly in chronic dialysis patients such as renal insufficiency patients. Errors such as administration of excessive water can be reduced or avoided.

Abstract

La présente invention a pour but de proposer une composition nutritionnelle avec laquelle un fournisseur de soins de santé ou un patient peut effectuer facilement et avec précision une gestion stricte de la teneur en eau, ce qui est difficile avec des compositions nutritionnelles classiques. La présente invention concerne une composition nutritionnelle destinée à être utilisée chez un sujet nécessitant une gestion de la teneur en eau, le rapport de composition des ingrédients caloriques, des ingrédients fortifiants et de l'eau dans la composition nutritionnelle étant tel que la composition ne contient pas d'eau en excès par rapport aux ingrédients caloriques et fortifiants requis par un sujet. La présente invention concerne également un produit de composition nutritionnelle sous forme de paquet contenant la composition nutritionnelle et un procédé de fabrication de la composition nutritionnelle.
PCT/JP2013/067651 2012-06-28 2013-06-27 Composition nutritionnelle WO2014003116A1 (fr)

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SG11201408601PA SG11201408601PA (en) 2012-06-28 2013-06-27 Nutritional composition
JP2014522678A JP6449648B2 (ja) 2012-06-28 2013-06-27 栄養組成物
HK15105991.1A HK1205001A1 (en) 2012-06-28 2015-06-24 Nutritional composition

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JP2019210259A (ja) * 2018-06-08 2019-12-12 テルモ株式会社 液状栄養素補給組成物

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WO2018074415A1 (fr) * 2016-10-18 2018-04-26 株式会社明治 Composition pour améliorer le coefficient d'efficacité protéique
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CN104379172B (zh) 2020-09-04
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SG11201408601PA (en) 2015-01-29
JP6449648B2 (ja) 2019-01-09
CN104379172A (zh) 2015-02-25

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