Division of Gastroenterology, Hepatology and Nutrition, Boston Children's Hospital, Boston, MA.
J Pediatr Gastroenterol Nutr. 2020 Jun;70(6):e124-e128. doi: 10.1097/MPG.0000000000002657.
The aim of the study was 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 and gastroesophageal reflux-related aspiration in children with oropharyngeal dysphagia.
The viscosity of commercial and home blends was measured using digital rotational viscometer and 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 (cP) value was 13,847 and the lowest 330 and 438 cP. Dilution of 240 mL of commercial blend with 30, 60, and 90 mL of water resulted in a decrease in viscosity of 31%, 62%, and 85%, respectively. Exposure to 1 freeze/thaw cycle decreased viscosity by as much as 59% to 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.
本研究旨在量化一系列市售食品配方和家庭自制搅拌机配方在用于治疗口咽吞咽困难儿童胃食管反流和胃食管反流相关误吸的临床管理中的差异，这些配方的粘度范围不同。
使用数字旋转粘度计和国际吞咽障碍饮食标准化倡议注射器流动试验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/解冻对配方粘度的影响。
商业配方之间的粘度存在显著差异，注射器流动试验的结果范围从极厚到轻度厚。最高的厘泊（cP）值为 13847，最低值为 330 和 438 cP。将 240 毫升商业混合物分别稀释 30、60 和 90 毫升水，粘度分别降低 31%、62%和 85%。根据配方的不同，1 个冷冻/解冻循环可使粘度降低多达 59%至 80%。用大米或燕麦粉增稠传统儿科配方并不能达到与大多数搅拌机配方相同的稠度。
市售食品配方和家庭自制混合物在粘度上差异很大，从稀薄到极厚的液体，大多数达到的粘度大于增稠配方。通过添加自由水和冷冻/解冻可以降低粘度。这些数据可以根据营养治疗的目标为临床选择喂养方案提供信息。
