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Nutrition in Clinical Practice
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Glutamine Content of Whole Proteins: Implications for Enteral Formulas

Wendy S. Swails, RD, CNSD

Surgical Nutrition Laboratory, New England Deaconess Hospital

Stacey J. Bell, MS, RD, CNSD

Nutrition Support Service, New England Deaconess Hospital

Bradley C. Borlase, MD, MS

Harvard Medical School, Boston

R. Armour Forse, MD, PHD

Nutrition Support Service, New England Deaconess Hospital, Department of Surgery, New England Deaconess Hospital, Surgical Nutrition Laboratory, New England Deaconess Hospital

George L. Blackburn, MD, PHD

Nutrition Support Service, New England Deaconess Hospital, Nutrition/Metabolism Laboratory, New England Deaconess Hospital

In two recent clinical trials in surgical patients, supplementation of total parenteral nutrition with daily doses of 12 or 20 g of glutamine resulted in a diminished loss of free glutamine in skeletal muscle tissue. Studies in animals exploring the use of both enteral and parenteral glutamine supplementation suggest that glutamine may be an essential nutrient in the maintenance of gut structure and function during critical illness. These findings have led to heightened interest in the glutamine content of enteral formulas. This article describes a method for estimating the glutamine content of whole-protein enteral formulas. The average amount of glutamine in selected, whole-protein formulas ranges from a minimum of 3.55 g/4200 kJ to a maximum of 5.15 g/4200 kJ. Although it is still too early to define the safest and most effective dose of glutamine, there are two points regarding glutamine supplementation that clearly merit further investigation: no clinical trials have been conducted to assess the potential benefits of glutamine supplementation of an enteral diet or to assess the effects of using diets containing protein-bound glutamine rather than free glutamine.

Nutrition in Clinical Practice, Vol. 7, No. 2, 77-80 (1992)
DOI: 10.1177/011542659200700277
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