Category Archives: Clinical Conditions

Wounds can be caused by injury, surgery, pressure or friction. The skin acts as a protective barrier so any damage to it increases the chances of infection. There are two types of wounds: acute and chronic. An acute wound is one that usually heals as it should, in an ordered, timely fashion. A chronic wound is one that develops over a longer period of time. Examples of chronic wounds include pressure injuries (also called bed sores or pressure sores/ulcers), leg ulcers, diabetic wounds (including diabetic foot and diabetic ulcers). Wounds which are slow to heal, or which do not heal, can cause both severe emotional and physical stress. Good wound care aims to support the wound healing process through the use of dressings, pressure relief, and correct nutrition.

The role of nutrition

The importance of good nutrition in the healing of wounds is widely accepted by healthcare professionals, but may not be something we automatically think about. Where good nutrition facilitates healing, poor or undernutrition inhibits it.There are certain nutrients that have a key role to play in the wound healing process. Protein is the building block of all the major organs in the body including skin and muscle. It is essential in making sure that the infection fighting cells of the body function properly and helps repair damaged tissue from the wound. Other essential nutrients include arginine, vitamin C, E, Selenium and Zinc, which all play key roles in the wound healing process.Adequate energy intake in the form of carbohydrates and fat is also important as the body has an increased demand to support the healing process. Dehydration can also impair the wound healing process, so it’s essential to ensure plenty of fluids are taken throughout the day.

Future based research

At Nutricia we are committed to improving quality of life for patients and providing healthcare providers with nutritional solutions to help them in their everyday practice. That’s why scientists at our world-class research facilities in Utrecht, develop products through pioneering research into the effective management of wound care through nutrition.

Evidence on the use of Cubitan

A one to one interview with the author Dr. Cereda of the recently published Oglio Element Sore Trial (OEST) Study in the Annals of Internal Medicine.

A healthy, nutritionally balanced diet is important throughout our lives, but as we age or become unwell it can be difficult to achieve the optimal nutrition we need.  When the body doesn’t get enough energy, protein and other nutrients it can become malnourished. Common consequences of malnutrition include a greater chance of infection, weakness/fatigue, decreased bone strength, slower wound healing and even impaired functioning of the heart, lungs and gastrointestinal (GI) system.

The role of nutrition in frailty

Disease-related malnutrition can lead to loss of muscle mass, which reduces body strength and walking speed. This is a state known as ‘frailty’. This in turn reduces a patient’s overall activity and energy levels. The vicious circle of reduced energy leading to more restrictions of physical activity can eventually lead to a loss of independence. Frail patients need extra medical attention in order to reduce the risk of them becoming dependent on others and to stay as independent as possible for as long as possible. Patients typically enter a spiral of decline in which inadequate nutrition leads to muscle weakness, increasing frailty and risk of costly injury (falls, etc.) and disability. Frailty is a medical condition that affects both the brain and the body, and can leave older patients vulnerable, both immediately and in the future. With little strength left in reserve, frail patients often have a low resistance to even the most minor of illnesses, meaning something like a urinary tract infection can result in a greater risk of the onset of disability or even institutionalisation. Providing healthy and balanced nutrition to patients is key for their overall care.

Patient stories

Learn more about how nutritional supplementation has affected the lives of one couple in the UK.

Alzheimer’s disease is a complex condition that often starts to develop decades before symptoms appear. Early signs include memory problems and difficulties with complex tasks. These signs can be subtle and people often think this is a result of ageing. In the early stages of Alzheimer’s disease, certain regions in the brain crucial for memory are affected. This causes the frequency and severity of memory lapses to become more evident than with normal aging.Our brains communicate through a vast network of billions of nerve cells. These nerve cells connect with each other through connections called ‘synapses’. Throughout our lives we lose and regrow these brain connections. In a healthy brain the amount of new synapses generated balances the loss of older ones. In the case of Alzheimer’s disease, the rate at which these connections are damaged accelerates so that new ones formed can no longer compensate for those lost. This is when the brain network starts to fail and symptoms such as memory loss appear.

Nutricia’s pledge to providing the Best Care in the field of Alzheimer’s disease

Meet the patients, carers and healthcare professionals who are benefitting from Nutricia’s approach to the dietary management of early Alzheimer’s Disease. 

Nutrition and the brain

• Omega 3 fatty acids
• Uridine
• Choline
• B Vitamins
• Antioxidants
• Phospholipids

The role of nutrition in brain health

Learn more about how certain nutrients can help rebuild connections in the brain.

Patient stories

Patients around the world are taking Souvenaid today. Learn more about one family’s real-life experiences here.

Souvenaid stories

Healthcare professionals from around the world are using Souvenaid with their patients with early Alzheimer’s disease. Learn more about their experiences here.

A stroke is distressing for both the patient and their family. It is caused by a disruption of the blood supply to a part of the brain, either by a blood clot (most common) or a weakened blood vessel. Strokes can result in problems with movement and balance, as well as swallowing difficulties, also known as dysphagia. Dysphagia, which occurs in around half of stroke patients, can also be brought on as a side effect of the treatment of some forms of cancer, as well as neurological disorders such as dementia, Parkinson’s disease, multiple sclerosis and other conditions. It can not only be an uncomfortable and sometimes painful condition, but also potentially a dangerous one, with patients at risk of choking and lung problems, including pneumonia.

The role of nutrition

Swallowing difficulties can lead to increased anxiety at mealtimes. The risk of drinks or food “going down the wrong way” leads to loss of enjoyment when eating or drinking with patients reducing their fluid and food intake out of worry. The levels of malnutrition and dehydration in stroke patients is high and can affect the recovery process.It is important that stroke patients have their nutritional ‘risk’ assessed by a qualified healthcare professionals and, if necessary, appropriate nutritional management put in place to improve the chances of recovery.An effective and widely used way of managing dysphagia is to change the consistency and texture of food and drinks. This makes it easier and safer for people with swallowing difficulties to control their swallow, significantly reducing the chance of food or fluids entering the lungs, and ensuring they get the nutrition they need.

Intensive Care Units (ICU) today are treating older patients with more complications than ever before. However, their chances of survival and recovery have significantly improved in the past decade due to advances in science and technology. New surgical techniques and improved anesthesia, as well as improved pre and post nursing care, optimal nutrition and early mobilisation has helped to reduce the impact of surgery on patients. These advancements in healthcare enable patients to return home more quickly, spending less time in the ICU and the hospital, while at the same time reducing hospital costs.¹⁻³ Patients are now able to recover earlier enabling them to return to their normal lives more speedily.

The role of nutrition in critical care

There has also been scientific progress in the field of medical nutrition, and now there is a better understanding of optimal feeding in the critical care setting. ⁴⁻⁹ Both clinical nutrition guidelines and ICU experts have recognised the need for a new, individualised approach to nutritional care.¹⁰⁻¹⁴ At Nutricia we are aware of the importance of optimal nutritional support and continue to develop our science and technology – offering innovative feeding solutions designed for the ICU and surgical environments. We support healthcare professionals by offering a comprehensive range of tube feeds, complimented with medical devices, accessories and services to provide best care to their patients.