Abstract
A composition and method for providing nutrition, or a nutritional supplement, to a diabetic patient. Pursuant to the present invention, a low carbohydrate, high fat enteral formulation is provided. The fat comprises, in part, medium chain triglycerides (MCTs). Preferably, the composition includes a high percent of mono-unsaturated fats, high amylose starch, and soluble dietary fiber.
Filing date: Jul 6, 1994
Issue date: Nov 28, 1995
Inventors: Philip Laughlin, John Alexander, A. Reza Kamarei, Robert P. Dobbie, Paul Lin, Shen-Youn Chang, Sekhar Reddy, Etienne Grasset, Christian Melin
Assignee: Clintec Nutrition Company
download
What is claimed is:
1. A method for providing nutrition to a diabetic patient without substantially increasing blood glucose levels comprising the steps of enterally administering to the diabetic patient a low carbohydrate, high fat enteral composition comprising:
- a protein source;
- a carbohydrate source including a slowly digested high amylose starch component; and
- a fat source that includes medium chain triglycerides and has an n-6:n-3 ratio of not more than 10.
2. The method of claim 1 wherein approximately 8 to about 25% of the calories of the composition are provided as the protein source.
3. The method of claim 1 wherein less than 50% of the calories of the composition are provided as the carbohydrate source.
4. The method of claim 1 wherein approximately 30 to about 44% of the calories of the composition are provided as the fat source.
5. The method of claim 1 wherein the composition includes from about 1% to about 5% of high amylose starch based on the overall composition.
6. The method of claim 5 wherein the high amylose starch includes approximately 25 to about 75% amylose and approximately 25% to about 75% amylopectin.
7. The method of claim 1 wherein the fat source comprises approximately 40 to 70% mono-unsaturated fats.
8. The method of claim 1 wherein the composition further comprising dietary fiber.
9. The method of claim 8 wherein the dietary fiber includes both soluble and insoluble dietary fiber.
10. A method for providing nutrition to a diabetic patient comprising the steps of enterally administering to the diabetic patient a composition that comprises:
- a protein source that provides at least about 8% of the total calories of the composition;
- a carbohydrate source that provides less than about 50% of the total calories of the composition, the carbohydrate source including a slowly digested high amylose starch; and
- a fat source that provides at least 30% of the total calories of the composition, including medium chain triglycerides (MCTs) and having an n-6:n-3 ratio of 10 or less.
11. The method of claim 10 wherein the fat source includes at least one oil selected from the group consisting of olive oil, canola oil, hi-oleic safflower oil, and hi-oleic sunflower oil.
12. The method of claim 10 wherein the composition is administered to the diabetic patient through a nasogastric tube.
13. The method of claim 10 wherein the composition is administered as a supplementation to the diabetic patient.
14. The method of claim 10 wherein the diabetic patient is non-insulin dependent.
15. The method of claim 10 wherein the fat source includes long chain triglycerides (LCTs) and the ratio of MCTs to LCTs being approximately 1:4.
16. The method of claim 10 wherein the fat source comprises approximately 30% to 70%, by calories, mono-unsaturated fatty acids.
17. The method of claim 10 wherein the high amylose starch comprises from about 1% to about 5% of the overall composition.
18. The method of claim 10 wherein the composition provides dietary fiber.
19. The method of claim 18 wherein the dietary fiber includes both soluble and insoluble dietary fiber.
20. A method for providing nutrition to a patient with diabetes without increasing blood glucose levels comprising:
- enterally administering to the patient with diabetes an effective amount of a composition comprising a protein source, a carbohydrate source that includes high amylose starch, a fat source including a mixture of medium and long chain triglycerides wherein the fat source comprises approximately 30% to 70%, by calories, mono-unsaturated fatty acids, and dietary fiber.