Nutritional composition of closed-system enteral nutrition formulations available in Brazil
Palavras-chave:
Enteral nutrition, Food, formulated, Food Labeling, Nutritional RequirementsResumo
Introduction: Enteral nutrition is widely used in hospitalized patients who are unable to meet their nutritional requirements orally. However, there is lack of information regarding the nutritional composition of commercially available closed-system enteral nutrition formulations in Brazil and their alignment with nutritional recommendations. Objective: To analyze the nutritional composition of closed-system enteral nutrition formulations available in Brazil and to evaluate their nutritional profile in relation to current dietary recommendation. Material and Methods: This descriptive study analyzed nutritional information from product labels, manufacturers’ portfolios, and official websites of all closed-system enteral nutrition marketed between 2024 and 2025 from three manufacturers with commercially available portfolios in Brazil, to characterize macronutrient quantity and sources and to evaluate micronutrient content in relation to national and international recommendations. Pearson correlation, ANOVA and Kruskal-Wallis were conducted with SPSS software version 23.0. Results: Forty-two enteral nutrition formulations were analyzed. All samples provided micronutrient levels recommended by Brazilian legislation, except for vitamin D. Maltodextrin was the main carbohydrate source, and glucose syrup was present in five samples. Fiber was present in 57%, with a predominance of soluble fibers. Calcium caseinate was the main protein source, and only 21.4% of the samples had a blend of animal and plant-based proteins. Sunflower and canola oils were the main lipid sources, and 61.9% of the formulations contained fish oil. Conclusion: Enteral nutrition formulations generally meet micronutrient regulatory standards; however, their macronutrient composition is characterized by a predominance of maltodextrin and a lower presence of protein blends and lipid sources with potential anti-inflammatory properties.
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Copyright (c) 2026 Jéssica Viana Hinkelmann, Ana Paula Boroni Moreira, Júlia D`Almeida Francisquini, Ítalo Tuler Perrone, Rodrigo Stephani, Sheila Cristina Potente Dutra Luquetti
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