Haschke F, Tsarmaklis G, Steffan I, Heresch F
Wien Klin Wochenschr. 1980 Jan 18;92(2):57-9.
The sodium and potassium concentration, the osmolality and the carbohydrate content were determined in carrot soups prepared in 4 different children's hospitals and used as oral therapy for infantile diarrhoea. The results were compared with the sugar/electrolyte solutions increasingly recommended for oral rehydration. If adequately prepared (Moro),the carrot soup can replace enteral loss of sodium and potassium and contains sufficient glucose and sucrose as free sugars to ensure optimum sodium and water absorption in the jejunum. The addition of high osmolar glucose in a commercially available carrot food (Hipp) used in the preparation of the soup in two hospitals increases its osmolality, which might provide an extra strain on the affected intestine of these ill infants.
测定了在4家不同儿童医院制备的用于婴儿腹泻口服治疗的胡萝卜汤中的钠和钾浓度、渗透压及碳水化合物含量。将结果与越来越推荐用于口服补液的糖/电解质溶液进行了比较。如果制备得当（莫罗氏法），胡萝卜汤能够补充肠道钠和钾的流失，并且含有足够的葡萄糖和蔗糖等游离糖，以确保空肠对钠和水的最佳吸收。在两家医院制备汤品时使用的一种市售胡萝卜食品（喜宝）中添加高渗葡萄糖会增加其渗透压，这可能会给这些患病婴儿的受损肠道带来额外负担。
