Shenai J P, Dame M C, Churella H R, Reynolds J W, Babson S G
J Pediatr Gastroenterol Nutr. 1986 May-Jun;5(3):428-33. doi: 10.1097/00005176-198605000-00016.
Although the optimal type and amount of protein for feeding very-low-birth-weight (VLBW) infants is not well defined, a protein composition with a whey protein to casein ratio of 60/40 is generally considered desirable. This study used the metabolic balance technique to compare nitrogen retention rates in 19 VLBW (less than 1,530 g) infants fed either an experimental whey protein-predominant formula (WPF) containing ultra filtered whey protein or a conventional casein-predominant formula (CPF) containing approximately 20% more protein and more minerals. Blood chemistries and anthropometric measurements were assessed serially. Although infants fed CPF received and retained more protein than infants fed WPF, nitrogen retentions were 73.1 and 74.5% of intake, respectively, and not different between the two feeding groups. The data suggest that proteins from either WPF or CPF are adequately utilized by VLBW infants. Although WPF permitted nitrogen retention rates similar to fetal accretion rates, CPF more nearly met estimated nitrogen requirements of the low-birth-weight infant. Infants fed WPF showed a more favorable course with respect to their metabolic acid-base status, characterized by normal buffer base concentrations and less predisposition to metabolic acidosis. We conclude that whey-predominant protein is preferable to casein-predominant protein in the diet of VLBW neonates because it may lessen the risk of metabolic acidosis and its potential adverse effects.
尽管对于喂养极低出生体重(VLBW)婴儿的最佳蛋白质类型和量尚无明确界定,但乳清蛋白与酪蛋白比例为60/40的蛋白质组成通常被认为是理想的。本研究采用代谢平衡技术,比较了19名VLBW(小于1530克)婴儿的氮保留率,这些婴儿分别喂食含超滤乳清蛋白的实验性以乳清蛋白为主的配方奶(WPF)或含蛋白多约20%且矿物质更多的传统以酪蛋白为主的配方奶(CPF)。连续评估血液化学指标和人体测量数据。尽管喂食CPF的婴儿比喂食WPF的婴儿摄入和保留了更多蛋白质,但两组的氮保留率分别为摄入量的73.1%和74.5%,并无差异。数据表明,VLBW婴儿能充分利用WPF或CPF中的蛋白质。尽管WPF的氮保留率与胎儿生长率相似,但CPF更接近满足低出生体重婴儿的估计氮需求。喂食WPF的婴儿在代谢酸碱状态方面表现出更有利的过程,其特征为缓冲碱浓度正常且患代谢性酸中毒的倾向较小。我们得出结论,在VLBW新生儿饮食中,以乳清蛋白为主的蛋白质比以酪蛋白为主的蛋白质更可取,因为它可能降低代谢性酸中毒及其潜在不良影响的风险。