Oral Supplementation with a High-Fat, High-Energy Product Improves Nutritional Status and Alters Serum Lipids in Patients with Cystic Fibrosis

Abstract

Objective To assess the tolerance and acceptability of a nutrition supplement in patients with cystic fibrosis (CF), to monitor changes in dietary intake, and to evaluate nutritional status. Design Subjects were their own controls for this 3-month, prospective, open study. Acceptability and tolerance questionnaires and 3-day food records were completed at baseline and monthly intervals. Compliance and nutritional status were also assessed. Setting This study was conducted at the University of Wisconsin Hospital and Clinics Cystic Fibrosis Center, Madison. Subjects Patients with CF older than 4 years of age were recruited during clinic or hospital visits if they met specific weight or growth criteria (n=19). Intervention Subjects were asked to consume the supplement at a maximum of 30% their estimated daily energy requirements. Main outcome measures Responses to acceptability ratings of and tolerance questions about the supplement were obtained along with anthropometric data and biochemical measurements of serum albumin, plasma retinol, α-tocopherol, and fatty acid levels. Statistical analyses performed Data were analyzed using Minitab and Statistical Analysis Software. Paired and unpaired t tests and nonparametric sign tests were used, as well as regression and Pearson correlations. A significance level of .05 was used for all tests. Results All subjects tolerated the supplement, although 12 reported mild symptoms of fullness, nausea, and/or bloating, which were resolved when intake was distributed throughout the day. Mean compliance was 69% of recommended intake. Weight gain in children was strongly correlated with compliance ( r=.98). Linoleic acid intake increased significantly ( P=.0003) as did plasma linoleic acid in the phospholipid fraction ( P=.03). Conclusion The supplement studied would be a beneficial addition to the supplementation choices available to patients with CF. J Am Diet Assoc. 1995; 95:454–459.