Outcomes and Safety of Blenderized Tube Feedings in Pediatric Patients

Abstract

Introduction: Recently, significant interest from families and healthcare providers has arisen to use blenderized tube feedings (BTF). Although many institutions are providing this nutritional option, literature documenting outcomes and safety is lacking. Methods: A retrospective chart review was performed on pediatric patients receiving BTF at Rutgers-Robert Wood Johnson University Hospital between January 2013 and April 2017. Demographic data and dietary information before and after BTF were collected. Reasons for diet initiation, symptoms, and anthropometrics were recorded. Adverse events and outcomes were assessed through physician documentation and relevant medication changes. Results: Thirty-five patients (24 boys) received BTF. Age at initiation of BTF ranged from 1 to 19 years (mean 8.3 +/− 5.8 [SD] years). Length of follow-up ranged from 1 to 45 months (mean 15 +/− 12.2 months). The most common reason for starting BTF was gastroesophageal reflux disease (GERD) (N = 32). Almost all patients were on medications for GERD, constipation, or gastrointestinal dysmotility before starting BTF (N = 33). Majority of patients had improvement in relevant symptoms (N = 20); 13 of 33 patients on gastrointestinal medications were able to wean or stop medication(s). BMI z scores did not differ before and after BTF initiation (P = 0.558). No serious life-threatening adverse events were found. Conclusions: Our data suggest that BTF is a safe dietary intervention that may improve gastrointestinal symptoms in pediatric patients. Further prospective studies are needed to compare safety and efficacy of BTF and commercial formulas in pediatric patients.

Nutrition and preparation of blenderized tube feeding in children and adolescents with neurological impairment: A scoping review

“…Nineteen papers included sources of protein (eg, meat and eggs) and carbohydrate (eg, fruits, vegetables, starch, and various types of sugar) in their recipes. Dietary fiber from grains, cereals, legumes, fruits, or vegetables and sources of fat (eg, oil or milk fat) were described in 18 papers 5,6,12,14,15,17–19,21–30 . Four papers provided examples of vegetable protein (eg, nuts, legumes, and tofu) or milk alternatives (eg, liquid soy or almond products) 17,18,22,30 .…”

“…Four papers provided examples of vegetable protein (eg, nuts, legumes, and tofu) or milk alternatives (eg, liquid soy or almond products) 17,18,22,30 . Types of simple sugars, such as syrup or maltodextrin, were mentioned in the ingredient lists of nine papers 6,12,14,15,22,23,25,26,30 . One paper included dairy‐ and gluten‐free products 16…”

“…Seventeen of the included papers described one or more aspects of preparing the BTF, such as the procedure, the equipment required, and viscosity or osmolarity issues (Table 1, Table S2). 1,13–24,26–30 …”

Nutrition Interventions for Children with Cerebral Palsy in Low- and Middle-Income Countries: A Scoping Review

“…The following are available online at https://www.mdpi.com/article/10 .3390/nu14061211/s1, Table S1: Database search history (Scopus); Table S2: Summary of the study characteristics of the studies excluded after full article review and reason for exclusion [38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54].…”

“…The following are available online at , Table S1: Database search history (Scopus); Table S2: Summary of the study characteristics of the studies excluded after full article review and reason for exclusion [ 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ].…”