Enteral diet and method for providing nutrition to a diabetic
AssigneeClintec Nutrition Co.
InventorsPhilip Laughlin, John Alexander, A. Reza Kamarei, Robert P. Dobbie, Paul Lin, Shen-Youn Chang, Sekhar Reddy, Etienne Grasset, Christian Melin
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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.
Claims20
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.
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.
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.
Dependencies are inferred from the claim text.