Method of providing enteral nutritional support for patients undergoing radiation therapy and/or chemotherapy
AssigneeAbbott Laboratories
InventorsFrederick O. Cope, Normanella T. DeWille, Ernest W. Richards, Terrence B. Mazer, Bonnie C. Abbruzzese, Gregory A. Snowden, Nickki L. Parlet, Laura A. Pease
Life of this patent
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Abstract
A method of providing enteral nutritional support to a person who is currently undergoing chemotherapy and/or radiation therapy involves including in the person's diet an enteral nutritional product having a protein system which includes a soy protein hydrolysate. The nutritional product is very low in folic acid, contains .beta.-carotene, and has a ratio of n-6 to n-3 fatty acids that is in the range of about 1.3:1 to 2.5:1.
Claims19
A method of providing enteral nutritional support for a person undergoing radiation therapy and/or chemotherapy by including in said person's diet a liquid enteral nutritional product comprising:
- (a) a soy protein hydrolysate having a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1,500-5,000 Daltons, the soy protein hydrolysate provides by weight 60% to 90% of the protein in the nutritional product;
- (b) a second source of protein which comprises a source of intact protein in a quantity sufficient to yield a stable emulsification of the soy protein hydrolysate and the intact protein in the nutritional product, the intact protein comprising by weight at least 10% of the protein in the nutritional product, said second source of protein comprising pea protein;
- (c) a source of fat characterized by the ratio, by weight, of the sum of the n-6 fatty acids to the sum of the n-3 fatty acids being in the range of about 1.3:1 to 2.5:1;
- said nutritional product being terminally sterilized and have a pH of about 6.3-6.6.
A method of providing enteral nutritional support for a person undergoing radiation therapy and/or chemotherapy by including in said person's diet a liquid enteral nutritional product comprising:
- (a) a first source of protein comprising a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17% and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1,500-5,000 Daltons, the soy protein hydrolysate provides by weight 60%to 90% of the protein in the nutritional product;
- (b) a second source of protein comprising a combination of intact pea protein and intact whey protein, the intact proteins comprising in combination by weight at least 10% of the protein in the nutritional product;
- and
- (c) a source of fat characterized by the ratio, by weight, of the sum of the n-6 fatty acids to the sum of the n-3 fatty acids being in the range of about 1.3:1 to 2.5:1;
- said nutritional product being terminally sterilized and having a pH of about 6.3-6.6.
A method of providing enteral nutritional support for a person undergoing radiation therapy and/or chemotherapy by including in said person's diet a liquid enteral nutritional product comprising:
- (a) a first source of protein comprising a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17% and a molecular weight partition, as determined by size exclusion chromatography, wherein 30 to 60% of the particles have a molecular weight in the range of 1,500-5,000 Daltons said soy protein hydrolysate provides, by weight about 60% of the protein in said nutritional product;
- (b) a second source of protein comprising intact whey protein concentrate, said whey protein concentrate comprising, by weight, about 30% of the protein in said nutritional product;
- (c) a third source of protein comprising intact pea protein isolate, said pea protein isolate comprising, by weight, about 10% of the protein in said nutritional product;
- (d) a source of diacetyl acid esters of mono-diglycerides;
- (e) a fat blend comprising fish oil and at least one other source of fat, said fat blend characterized by the ratio, by weight, of the sum of the n-6 fatty acids to the sum of the n-3 fatty acids being in the range of about 1.3:1 to 2.5:1;
- said nutritional product being terminally sterilized and having a pH of about 6.3-6.6.
Dependencies are inferred from the claim text.