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Nutrient bioavailability from nasojejunally administered enteral formulas: comparison to solid food.

S B Heymsfield·J Bleier·L Whitmire·C McManus·J Smith-Andrews·J Hallenbeck·T Hersh
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Abstract

The net absorption and retention of energy, fat, nitrogen, and six elements (potassium, phosphorus, calcium, magnesium, sodium, and chloride) from two intrajejunally infused enteral formulas were compared to solid food. Undernourished patients (group 1) underwent two consecutive 7-day balance studies on a predigested protein-low fat (elemental) formula and an intact protein-standard fat (polymeric) formula, the initial diet selected randomly. Periods were isocaloric and isonitrogenous, but differed in the amounts of remaining elements. The undernourished patients in group 2 ate a solid food standard hospital diet for the 7-day balance study in an amount equal in energy and protein to group 1. There were no major differences in the nutrient absorption between the three diets. Nitrogen balance was similar for the two formulas (mean +/- SD) (elemental 6.1 +/- 3.5 g/day; polymeric 4.8 +/- 3.2 g/day) and solid food (5.2 +/- 3.5 g/day), and the balance for the six remaining elements was approximately proportional to the amount supplied. Subjective tolerance of both formulas was good, with a tendency for superior tolerance of the polymeric formula. We conclude that for the nutrients investigated, 1) intrajejunally administered enteral formulas are capable of renourishing hospitalized patients with an efficacy similar to that of solid food, and 2) predigestion of the formula does not improve absorption.

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Biological AvailabilityBody WeightElementsEnergy MetabolismEnteral NutritionFemaleFoodFood, FormulatedHumansIntestinal AbsorptionLipid MetabolismMaleNitrogenClinical TrialComparative StudyJournal ArticleRandomized Controlled TrialResearch Support, U.S. Gov't, P.H.S.

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S B Heymsfield, J Bleier, L Whitmire, C McManus, J Smith-Andrews, J Hallenbeck, T Hersh. 1984. Nutrient bioavailability from nasojejunally administered enteral formulas: comparison to solid food.. https://doi.org/10.1093/ajcn%2F39.2.243

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