State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff

Santini, Antonello; Novellino, Ettore; Armini, Vincenzo; Ritieni, Alberto

doi:10.1016/j.foodchem.2012.10.098

Cited by 92 publications

(71 citation statements)

References 16 publications

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“…The recommended daily protein intake in acutely critically ill patients is 1.2 to 1.5g/kg body weight 20,21 . Contrary to these guidelines, RUTF's energy composition is 32% from its carbohydrate component, 58% from its lipid component, and only 10% from its protein component 15 . Thus, for a critically ill patient on exclusively RUTF nutrition supplementation, the amount of RUTF that would provide the daily required energy would only provide 0.77g of protein per kg body weight, which is only half the required amount of protein in this condition.…”

Section: Discussionmentioning

confidence: 91%

“…What needs to be addressed is whether the preparations given to patients in these hospitals (RUTF and milk) are suitable for critically ill patients and sufficient to avoid protein-energy undernutrition in this patient population. RUTF is an innovative food product consisting of peanuts, and is enriched with sugar, powdered milk, vegetable oil, vitamins, and minerals and is considered a high-energy dense food and currently forms the standard of care in nutrition rehabilitation of severely and moderately malnourished children [15][16][17] . The product has also been used in malnourished .…”

Section: Discussionmentioning

confidence: 99%

“…In addition, guidelines for preparation of nutrition formulas of critically ill patients recommend the use of small amounts of micronutrients 20,21 . RUTFs, however, are loaded with micronutrients-in most cases over 100 times the daily recommended intake 15 . This makes RUTF less appropriate as a nutrition source for critically ill patients.…”

Section: Discussionmentioning

confidence: 99%

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Experiences of health professionals with nutritional support of critically ill patients in tertiary hospitals in Malawi

Bunyani¹,

Mtimuni²,

Kalimbira³

et al. 2015

Mal. Med. J

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BackgroundNutritional support is a recognized determinant of outcome in critically ill patients. Development of critical care services in low-income countries has not been accompanied by certain appropriate ancillary services and interventions, such as adequate nutritional support. This study was designed to investigate the experiences of health professionals who have provided nutritional supportive care to critically ill patients admitted to two major central hospitals in Malawi, with the aim of identifying the common practices in nutritional support in these settings. Materials and MethodsA cross-sectional study in which 50 health professionals working in intensive care and high dependency units, admitting both adult and pediatric patients, were interviewed using a semi-structured questionnaire. Data were coded and then analyzed using SPSS version 16.0. Responses between the two hospitals were compared using Fisher's exact test. ResultsThere was no difference in the composition of respondents from the two hospitals. About 60% of respondents had had experience with nutritional supplementation in their patients-mainly enteral. The most commonly used formulations were the "ready-to-use therapeutic feeds," followed by modified milk. A high percentage of respondents (40%) reported having used dextrose solution as the sole nutritional supplement. Lack of in-service training, nonexistent nutrition protocols pertaining to acutely and critically ill patients, and a lack of clinical nutritionists were the major challenges identified. ConclusionKnowledge of nutrient supplementation was poor among the respondents. The use of ready-to-use therapeutic feeds was quite common, although there is no evidence of its effectiveness in care of acutely critically ill patients. There is a need to establish nutritional support teams in these tertiary hospitals. Clinical nutritionists would ideally help train and play leadership roles in such teams, who would be responsible for assessing patients for their nutritional needs, and ensuring that the feeds provided to patients are appropriate and adequate for their needs.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Experiences of health professionals with nutritional support of critically ill patients in tertiary hospitals in Malawi

Bunyani¹,

Mtimuni²,

Kalimbira³

et al. 2015

Mal. Med. J

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“…This treatment protocol is built upon RUTF as the key element in nutritional rehabilitation 29. While the most common recipe for RUTF consists of a peanut paste fortified with macronutrients and micronutrients to meet minimum nutrient specifications and quality standards established by the WHO (table 1),30 novel formulations using locally sourced ingredients are being increasingly studied and developed in a number of settings 31. Ideally, RUTF will have a very low moisture content in order to minimise the risk of microbial contamination.…”

Section: Treatmentmentioning

confidence: 99%

Management of severe acute malnutrition in low-income and middle-income countries

Trehan

Manary²

2014

Arch Dis Child

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Kwashiorkor and marasmus, collectively termed severe acute malnutrition (SAM), account for at least 10% of all deaths among children under 5 years of age worldwide, virtually all of them in low-income and middle-income countries. A number of risk factors, including seasonal food insecurity, environmental enteropathy, poor complementary feeding practices, and chronic and acute infections, contribute to the development of SAM. Careful anthropometry is key to making an accurate diagnosis of SAM and can be performed by village health workers or even laypeople in rural areas. The majority of children can be treated at home with ready-to-use therapeutic food under the community-based management of acute malnutrition model with recovery rates of approximately 90% under optimal conditions. A small percentage of children, often those with HIV, tuberculosis or other comorbidities, will still require inpatient therapy using fortified milk-based foods.

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“…This 'changing face' of food has led to the emergence of the exciting area of functional food [27]. Santini et al (2013) [30 & ] reported that in most depressed areas of the world, like sub-Saharan Africa and the southeastern regions of Asia, malnutrition of children is very common. In particular, in terms of total turnover and volume of functional foods sold, it emerges as a business in rapid growth.…”

Section: Utility Of Functional Food In Low-income Countrymentioning

confidence: 99%

Interest of functional foods for low-income countries

Das

Chakraborty

2014

Current Opinion in Clinical Nutrition and Metabolic Care

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State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff

Cited by 92 publications

References 16 publications

Experiences of health professionals with nutritional support of critically ill patients in tertiary hospitals in Malawi

Experiences of health professionals with nutritional support of critically ill patients in tertiary hospitals in Malawi

Management of severe acute malnutrition in low-income and middle-income countries

Interest of functional foods for low-income countries

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