Comparative characteristics of the palatability of extensively hydrolyzed formulas: results of a questionnaire survey among medical doctors

Abstract

Objective. To compare the palatability of six extensively hydrolyzed formulas used in the Russian Federation for diet therapy in case of cow’s milk protein allergy. Materials and methods. А direct taste-testing of six specialized formulas with a subsequent questionnaire survey was performed among 336 paediatricians and paediatric allergologists. Results. A whey protein hydrolysate formula containing galacto- and fructooligosaccharides with lactose reduced contents scored higher (8.0 ± 1.8 out of 10, p < 0.01). On the whole, whey protein hydrolysates are more palatable compared to casein hydrolysates (5.7 ± 1.7 vs 3.5 ± 2.1, p < 0.01). Conclusion. Extensively hydrolyzed formulas differ significantly in their taste attributes. Whey protein hydrolysates containing prebiotic oligosaccharides and lactose have the best palatability among other extensively hydrolyzed formulas. Key words: cow’s milk protein allergy, extensively hydrolyzed formulas, hydrolysate taste, peptide size