PSU creates egg pudding as a dietary fiber source for bedridden patients

        The PSU Interdisciplinary Graduate School of Nutraceutical and Functional Food (NFF), in cooperation with the PSU Research Center for Caring System of Thai Elderly, Faculty of Nursing, created an egg white-based product as a good source of protein and dietary fiber, in the form of a ready-to-eat pudding.

        The healthy product, developed by NFF researchers Dr. Preeya Dat-arun and Asst. Prof. Dr. Vatcharee Seechamnanturakit, is a good-quality protein source with all the essential amino acids required to maintain protein balance and prevent muscle breakdown, as well as dietary fiber to prevent constipation in bedridden patients.

        Dr. Preeya, the Head of the research project, revealed that nurses at the PSU Faculty of Nursing found the fundamental problem of bedridden patients to be the lack of protein.


PSU creates egg pudding as a dietary fiber source for bedridden patients

        The number of bedridden patients with stroke and paralysis increased from 0.8 percent in 2004 to 1.6 in 2010 (Bureau of Policy and Strategy, 2012). Meanwhile, the cost of patient care during this period was greater than in any other period, reaching 8-11 percent per year of health expenditure. This kind of patient care requires participation from all sectors to reduce the financial burden, including raising the standard of living and increasing the quality of life for bedridden patients.

        When bedridden patients do not get enough protein, the body initiates the process of breaking down muscle proteins to amino acids and converting them into glucose for the liver as a source of energy. The result is a high risk of malnutrition and complications. Recent findings suggest that a low level of albumin protein in the blood is associated with higher mortality. In addition, bedridden patients have less intestinal movement, slower digestion and a decreased appetite. As a result, constipation problems follow.

        Egg white is a good source of protein (about 11 percent), containing all the essential amino acids. Egg white protein is shown to have beneficial qualities, including antimicrobial activity, cell growth stimulation and immune system stimulation. Therefore, egg white is considered ideal for children and elderly, populations with high protein requirements. It is also suitable for patients with kidney disease, patients in rehabilitation, and bedridden patients.

PSU creates egg pudding as a dietary fiber source for bedridden patients

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