Viscosity of Commercial Food-based Formulas and Home-prepared Blenderized Feeds.
Viscosity of Commercial Food-based Formulas and Home-prepared Blenderized Feeds.
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DOI：
10.1097/mpg.0000000000002657
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发表时间：
2020-06
影响因子：
2.9
通讯作者：
Rosen R
中科院分区：
文献类型：
--
作者：
Hron B;Rosen R
量化用于肠内喂养的一系列商业食品配方食品和家庭配制的混合饲料的粘度差异，用于口咽吞咽困难儿童的胃食管反流（GER）和 GER 相关误吸的临床管理。使用 1) 数字旋转粘度计和 2) 国际吞咽困难饮食标准化倡议注射器流量测试来测量商业和家庭混合物的粘度。还进行了额外的测试，以确定添加谷物、水冲洗和冷冻/解冻对配方奶粉粘度的影响。通过注射器流动测试，商业混合物之间的粘度存在显着差异，其值范围从极稠到中等稠。最高厘泊 (cps) 值为 13,847 厘泊，最低为 330 厘泊和 438 厘泊。用30ml、60ml和90ml水稀释240ml商业混合物导致粘度分别降低31%、62%和85%。经历一次冷冻/解冻循环后，粘度可降低多达 59-80%，具体取决于混合物。用大米或燕麦片增稠传统的儿科配方奶粉并不能达到与大多数混合饲料相当的稠度。商业食品配方和家庭配制的混合物的粘度差异很大，从稀液体到极稠液体，其中大多数的粘度大于增稠配方。通过添加游离水以及冷冻和解冻来降低粘度。这些数据可以根据营养治疗的目标指导临床选择喂养方案。
To quantify the differences in viscosity of over a range of commercial food based formulas and home prepared blenderized feeds used for enteral feeding in the clinical management of gastroesophageal reflux (GER) and GER-related aspiration in children with oropharyngeal dysphagia. The viscosity of commercial and home blends was measured using 1) digital rotational viscometer and 2) International Dysphagia Diet Standardization Initiative Syringe Flow Test. Additional testing was performed to determine the impact of added cereal, water flushes, and freezing/thawing on formula viscosity. There were significant variations in viscosity between commercial blends with values ranging from extremely to mildly thick by Syringe Flow Test. The highest centipoise (cps) value was 13,847 and the lowest 330 and 438 cps. Dilution of 240 mL of commercial blend with 30 ml, 60 ml and 90 ml of water resulted in a decrease in viscosity of 31%, 62% and 85% respectively. Exposure to one freeze/thaw cycle decreased viscosity by as much as 59–80% depending on the blend. Thickening conventional pediatric formulas with rice or oatmeal did not achieve consistency equivalent to most blenderized feeds. Commercial food-based formulas and home prepared blends vary greatly in viscosity, ranging from thin to extremely thick liquids, with the majority achieving viscosity greater than thickened formula. Viscosity is reduced by addition of free water and with freezing and thawing. These data can inform the clinical choice of feeding regimen depending on the goals of nutritional therapy.