University of Minnesota, St Paul, MN 55108, USA.
Nutr Clin Pract. 2011 Oct;26(5):625-35. doi: 10.1177/0884533611416126.
Dietary fiber is widely recognized as an important part of a healthy diet and is a common addition to enteral nutrition (EN) formulas. Fiber sources differ in characteristics such as solubility, fermentability, and viscosity, and it is now well known that different types of fiber exert varying physiological effects in the body. Clinical studies suggest fiber can exert a wide range of benefits in areas such as bowel function, gut health, immunity, blood glucose control, and serum lipid levels. Although early clinical nutrition products contained fiber from a single source, it is now thought that blends of fiber from multiple sources more closely resemble a regular diet and may provide a greater range of benefits for the patient. Current recommendations support the use of dietary fiber in clinical nutrition when no contraindications exist, but little information exists about which types and combinations of fibers provide the relevant benefit in certain patient populations. This article summarizes the different types of fiber commonly added to EN products and reviews the current literature on the use of fiber blends in clinical nutrition.
膳食纤维被广泛认为是健康饮食的重要组成部分，也是肠内营养（EN）配方的常见添加物。膳食纤维的来源在溶解度、发酵性和黏度等方面存在差异，现在已经众所周知，不同类型的膳食纤维在体内发挥着不同的生理作用。临床研究表明，膳食纤维在肠道功能、肠道健康、免疫力、血糖控制和血清脂质水平等方面都能发挥广泛的益处。虽然早期的临床营养产品仅含有单一来源的膳食纤维，但现在认为，多种来源的膳食纤维混合物更接近常规饮食，可能为患者提供更大范围的益处。目前的建议支持在不存在禁忌症的情况下，在临床营养中使用膳食纤维，但关于哪种类型和组合的膳食纤维在某些特定患者群体中提供相关益处的信息很少。本文总结了常见添加到 EN 产品中的膳食纤维类型，并回顾了膳食纤维混合物在临床营养中的应用的现有文献。
