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Evaluation of Nutritional Status in Patients Fed Enteral Nutrition Solutions (Commercial and Non-Commercial) and Comparison of Nutrient Contents in These Solutions



Ramezanijolfaie N1 ; Rouhani MH1 ; Mirlohi M2 ; Babashahi M2 ; Abbasi S3 ; Adibi P4 ; Esmaillzadeh A1 ; Azadbakht L1, 5
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Anesthesiology and Critical Care, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Department of Internal Medicine, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Isfahan Medical School Published:2016

Abstract

Background: Malnutrition is a major problem in patients admitted to the intensive care unit (ICU). Choosing a proper enteral nutrition solution to provide their energy and nutrients requirements are very important. The present study aimed to compare the quality of commercial and non-commercial enteral nutrition solutions and evaluate their ability to meet nutritional needs of ICU patients. Methods: This study was performed among 150 patients fed non-commercial enteral nutrition solutions and 120 patients fed commercial enteral nutrition solutions. Qualitative information such as age, sex and admission diagnosis was recorded from patient’s chart. Also the data regarding height, weight, arm circumference, Acute Physiology and Chronic Health Evaluation II (APACHE II) score and nutritional needs and intakes were measured. Data analysis was performed by SPSS software. Findings: Although all values of nutrients in commercial enteral nutrition solutions was more than non-commercial enteral nutrition solutions, these differences regarding energy, protein, carbohydrates, phosphorus and calcium were not statistically significant. Nutritions delivered (energy, macro and micronutrients) in patients fed commercial enteral nutrition solutions was higher (P < 0.001). Energy, carbohydrate and fat required in patients fed commercial enteral nutrition solutions has been provided, but protein intake was less than the required amount. In patients fed non-commercial enteral nutrition solutions only values of fat requirement and fat intake was not significantly different, but other delivered amounts was less than the required amounts (P < 0.001). Conclusion: The contents of energy and nutrients in the commercial enteral nutrition solutions are more than the non-commercial enteral nutrition solutions. They can better meet the nutritional needs of patients. © 2016, Isfahan University of Medical Sciences(IUMS). All rights reserved.
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