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Kitchen-based diet versus commercial polymeric formulation in acute pancreatitis: a pilot randomized comparative study

European Journal of Clinical Nutrition volume 78, pages 328–334 (2024)Cite this article

Subjects

Abstract

Introduction

Nutrition plays an important role in management of acute pancreatitis (AP) and decreases its severity and infectious complications. Various formulations of enteral nutrition (EN) are available and are costly. For developing countries, cost and availability is a major issue and kitchen-based diet should be explored in patients with AP.

Aim

Comparison of kitchen-based diet with a commercially available polymeric formulation in terms of various outcomes in patients with AP within 14 days after the onset of pain.

Methods

Sixty patients (39 male, mean age 36.1 ± 12.7 years) of moderately severe and severe AP of any etiology were randomized (30 in each group) to either kitchen-based diet or commercial polymeric formulation group. Outcome measures were refeeding pain, tolerability, infectious complications, mortality, total hospital/intensive care unit stay; and change in serum C-reactive protein (CRP), transferrin and pre albumin.

Results

There was no significant difference in baseline demographic and biochemical parameters in both groups. No difference was observed in refeeding pain (7.1% vs 8%, p = 0.99), tolerability (28.6% vs 12%, p = 0.17), infectious complications (57.14% vs 36%, p = 0.12), mortality (31.7% vs 20%, p = 0.69), hospital stay (19.5 vs 23.5 days, p = 0.86), CRP (74.4 vs 59 mg/L, p = 0.97), transferrin levels (23.6 vs 25.6 mg/dL, p = 0.75) and pre albumin (9.45 vs 13.09 mg/dL, p = 0.68) in both groups.

Conclusion

Kitchen-based diet is comparable to commercial polymeric formulation for the early initiation of enteral nutrition in patients with severe or moderately severe acute pancreatitis.

Clinical trial registration

Trial registered with the Clinical Trials registry-India (CTRI/2018/01/011188).

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Data availability

The datasets generated and analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

We thank Indian council of medical research (ICMR) for financial support. We thank Mr. Bijender Negi, D.E.O., Department of Gastroenterology and Human Nutrition unit, All India Institute of Medical Sciences, New Delhi for his secretarial assistance.

Funding

This work was supported by a grant from Indian Council of Medical Research (ICMR), India, by ICMR project no- 5/9/1178/2018-NUT. Funding agencies have no role in the design of the study, its execution, analyses, interpretation of the data, or decision to submit results.

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Authors and Affiliations

  1. Department of Gastroenterology and Human Nutrition Unit, All India Institute of Medical Sciences, New Delhi, India

    Indu Grover, Deepak Gunjan, Namrata Singh, Srikanth Gopi, Vikas Sachdev & Anoop Saraya

  2. Department of Biostatistics, All India Institute of Medical Sciences, New Delhi, India

    Hem Chandra Sati

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  1. Indu Grover
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  7. Anoop Saraya
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Contributions

IG - conceptualization of the study, acquisition of data, analysis of data, drafting of manuscript. DG - patient care, drafting of manuscript, critical revision of the manuscript. NS - patient care, analysis of data, drafting of manuscript. SG - patient care, drafting of manuscript. HS- statistical analysis. VS - laboratory work. AS - conceptualization of the study, patient care, analysis of data, drafting of manuscript, critical revision of the manuscript

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Correspondence to Anoop Saraya.

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Grover, I., Gunjan, D., Singh, N. et al. Kitchen-based diet versus commercial polymeric formulation in acute pancreatitis: a pilot randomized comparative study. Eur J Clin Nutr 78, 328–334 (2024). https://doi.org/10.1038/s41430-024-01400-4

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