Copyright
©The Author(s) 2024.
World J Gastrointest Surg. Jun 27, 2024; 16(6): 1765-1774
Published online Jun 27, 2024. doi: 10.4240/wjgs.v16.i6.1765
Published online Jun 27, 2024. doi: 10.4240/wjgs.v16.i6.1765
Table 1 The study formula (once peptide) at concentration of 1 kcal:1 mL
| Peptide-based formula | Standard formula | |
| Caloric distribution (Protein: Carbohydrate: Fat) | 20:45:35 | 20:52:28 |
| Source of protein | Whey protein hydrolysate (96%); Leucine (4%) | Sodium caseinate (8%); Soy protein isolate (92%) |
| Source of carbohydrate | Maltodextrin (79%); Potato starch (21%) | Maltodextrin (64%); Sucrose (32%); Fructo-oligosaccharide (4%) |
| Source of fat | Fish oil (5%); Canola oil (43%); MCT oil (52%) | Rice bran oil (92%); MCT oil (8%) |
| Osmolality (mOsm/kg H2O) | 290 | 364 |
| Osmolarity (mOsm/L) | 242 | 307 |
- Citation: Sumritpradit P, Shantavasinkul PC, Ungpinitpong W, Noorit P, Gajaseni C. Effect of high-protein peptide-based formula compared with isocaloric isonitrogenous polymeric formula in critically ill surgical patient. World J Gastrointest Surg 2024; 16(6): 1765-1774
- URL: https://www.wjgnet.com/1948-9366/full/v16/i6/1765.htm
- DOI: https://dx.doi.org/10.4240/wjgs.v16.i6.1765