Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy

Abstract Patients who need prolonged domiciliary enteral nutritional therapy may benefit from handmade diets. However, the preparation of such diets might cause insecurity with regard to their nutritional composition and physical-chemical properties. Current study analyzes the osmolality and Hydrogen-Ion concentration (pH) on handmade enteral diets. To this purpose, six formulas and two juices, prescribed on discharge from hospital, were analyzed physically and chemically. Osmolality and pH were respectively determined by cryoscopy and potentiometry. Most formulations were classified as isosmolar (with less than 400 mOsm/kg solvent), and only one was classified as slightly hyperosmolar, with rates ranging from 356.7 to 403.5 mOsm/kg solvent. On average, the standard formula presented higher osmolality than similar ones prepared for hyperglycemia. Among the juices, only one registered hyperosmolar concentration of 595.54 mOsm/kg solvent. All formulas presented pH rates classified as low acidity, ranging between 6.1 and 6.6, while the two juices had the lowest results, 4.73 and 4.66 each. The blend of ingredients used in handmade formulas and juices studied presented acceptable osmolality and pH rates for a safe administration and absence of gastrointestinal complications. Data showed here are consistent with an appropriate and healthy diet and contributed towards success in domiciliary enteral nutritional therapy.

摘要 需长期接受家庭肠内营养治疗的患者，或可从自制膳食中获益。然而，此类膳食的制备过程可能使其营养组成与理化性质存在安全性隐患。本研究针对自制肠内膳食的渗透压与氢离子浓度（pH）展开分析。为此，研究选取了6款医院出院时开具的配方膳与2款果汁，开展理化检测。渗透压与pH值分别通过冰点降低法与电位法进行测定。多数配方膳被归类为等渗型（渗透压低于400 mOsm/kg溶剂），仅1款为轻度高渗型，渗透压范围为356.7~403.5 mOsm/kg溶剂。平均而言，标准配方膳的渗透压高于针对高血糖症患者制备的同类配方。在果汁样本中，仅1款呈现高渗浓度，达595.54 mOsm/kg溶剂。所有配方膳的pH值均呈低酸性，区间为6.1~6.6；而两款果汁的pH值更低，分别为4.73与4.66。本次研究涉及的自制配方膳与果汁所用配料组合，其渗透压与pH值均处于安全给药且不会引发胃肠道并发症的合理范围内。本研究所得数据符合健康适宜膳食的标准，可为家庭肠内营养治疗的成功开展提供有力支撑。