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US 5,221,668 AGranted
Nutritional product for trauma and surgery patients
AssigneeAbbott Laboratories
InventorsMary F. Henningfield, John W. McEwen, Robert H. Miller
Life of this patent
Estimating the term…
Abstract
A liquid nutritional product for trauma and surgery patients has a caloric density of about 1.2 to 1.5 Kcal/mL and a calorie to nitrogen ratio of about 112:1 to 145:1. A portion of the protein system comprises partially digested protein, and supplemental L-arginine provides about 1-3% of the total calories in the product. The lipid system has a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1.
Claims26
A liquid nutritional product comprising:
- a protein system comprising by weight about 20-30% lactalbumin hydrolysate, about 60-70% partially hydrolyzed sodium caseinate, and about 8-14% L-arginine, supplemental L-arginine providing about 1-3% of the total calories in the nutritional product;
- and a lipid system having a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1, said nutritional product having a caloric density in the range of about 1.2 to 1.5 kcal/ml and a calorie to nitrogen ratio of about 112:1 to about 145:1.
A liquid nutritional product comprising:
- (a) a protein system which provides about 18-24% of the calories provided by the product, said protein system including (i) partially hydrolyzed protein and (ii) supplemental L-arginine in an amount sufficient to provide about 1-3% of the total calories provided by the product;
- (b) a lipid system which provides about 20-30% of the calories provided by the product, said lipid system having a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1;
- and
- (c) carbohydrates which provide about 46-62% of the calories provided by the product, the product having a caloric density in the range of about 1.2 to 1.5 kcal/ml a calorie to nitrogen ratio of about 112:1 to about 145:1, and having the following amino acid profile:
- ______________________________________ AMINO ACID g/100 g protein ______________________________________ Histidine 1.7-2.4 Isoleucine 4.1-5.1 Leucine 7.9-12.5 Lysine 5.5-9.4 Methionine 2.1-2.9 Phenylalanine 3.5-4.9 Threonine 3.9-5.3 Tryptophan 1.1-2.0 Valine 4.8-6.5 Alanine 2.9-4.4 Arginine (Includes inherent arginine) 9.0-14.5 Aspartic Acid 6.5-10.00 Cystine 0.7-2.2 Glutamic Acid 17.5-20.5 Glycine 1.5-1.9 Proline 6.5-9.0 Serine 4.8-5.1 Tyrosine 3.7-5.1. ______________________________________
2 more elements
A liquid nutritional product comprising
- (a) a protein system comprising by weight about 20-30% lactalbumin hydrolysate, about 62-68% partially hydrolyzed sodium caseinate, and about 8-12% L-arginine, supplemental L-arginine providing about 1-3% of the total calories in the nutritional product;
- (b) a lipid system comprising by weight about 35-45% canola oil, about 35-45% medium chain triglycerides, and about 10-30% corn oil, the lipid system providing a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1;
- and
- (c) a carbohydrate system comprising hydrolyzed corn starch, the nutritional product having (i) a caloric density of about 1.3 kcal/ml, (ii) a caloric distribution such that about 18-24% of the calories are provided by proteins, about 20-30% of the calories are provided by lipids and about 46-62% of the calories are provided by carbohydrates, (iii) the nutritional product has a viscosity of not greater than 55 cps, and (iv) a calorie to nitrogen ratio of about 112:1 to about 145:1.
1 more element
Dependencies are inferred from the claim text.