As part of our ongoing “Carb Series”, today’s post will discuss the carbohydrates found in Neocate.  As you found in Sarah’s Carb 101 post, carbohydrates are the major source of energy for humans.  Children require about 50% of their total energy to come from carbohydrate (remember there are 4 calories in 1 g of carbohydrate).

The carbohydrate source in Neocate is corn syrup solids.  This is probably the most asked about ingredient in the Neocate line of products!  Many parents aren’t sure if corn syrup solids are similar to high fructose corn syrup (HFCS).  It is important not to confuse the two. HFCS is chemically altered in order to make it much sweeter so it can be added to a wide range of processed/packaged foods.  The corn syrup solids we use, along with the fats, amino acids, vitamins, and minerals are an important part of the nutritionally complete blend of nutrients in Neocate.  

Another question we get asked a lot is whether the corn syrup solids in Neocate are safe for children with a corn allergy.  It is important to remember that the corn syrup solids in Neocate are highly refined. This means that the ingredient goes through several steps in order to take out all of the protein from the corn (since proteins are what cause allergic reactions).  This leaves only the complex carbohydrate source from the corn.  So, even if your child has an allergy to corn proteins, Neocate is still an appropriate choice for them. 

The corn syrup solids used in Neocate are considered to be complex carbohydrates meaning they consist of large (branched) chains of sugars.  This is important for patients who have severe gastrointestinal (GI) conditions such as Short Bowel Syndrome. Studies suggest that obtaining a good source of complex carbohydrates may be beneficial for patients who have had GI resections^1-2. The complex carbohydrates help with gut adaptation and rehabilitation to ensure proper nutrient absorption is taking place. 

Got any questions on carbohydrates or the corn syrup solids used in the Neocate family of products? Let us know!

-Christine

1.  J. E. Bines, R. G. Taylor, F. Justice, et al., “Influence of diet complexity on intestinal adaptation following massive small bowel resection in a preclinical model,” Journal of Gastroenterology and Hepatology, vol. 17, no. 11, pp. 1170–1179, 2002.

2.  J. Ksiazyk, M. Piena, J. Kierkus, and M. Lyszkowska, “Hydrolyzed versus nonhydrolyzed protein diet in short bowel syndrome in children,” Journal of Pediatric Gastroenterology and Nutrition, vol. 35, no. 5, pp. 615–618, 2002.

Back in our vitamin series we often referenced the ingredient list on formula & food labels and helped identify some of those long words as vitamins.  This sparked us to think about ingredients in general and the importance of understanding ingredients when dealing with food allergies.

There is so much more to ingredients then what’s listed on the label.  So, of course, we decided to blog about it!  Understanding fats, carbohydrates and proteins will be the topic of our next series.   Within the next few months we hope to cover some common inquiries such as types of fat, healthy vs. unhealthy fats, types of carbohydrate including corn, identify sugars, and hidden allergens such as dairy, and explain the building blocks of protein.

A few things to keep in mind while reading those labels and looking at ingredient lists: 

• The FDA requires all manufacturers to list all ingredients in the food on the label.
• Based on the Food Allergen Labeling and Consumer Protection Act of 2004, manufacturers are required to list the top eight foods which account for the most food allergies in commonly used terms.  This does not include allergens accidently introduced during manufacturing or packaging through cross-contamination. 
• Ingredients are listed in order of predominance.  The ingredient used in the greatest amount is listed first, followed by those in smaller amounts listed next, in descending order.
• There are several different types of ingredients such as:
  • Preservatives (ascorbic acid, citric acid) to prevent food from spoiling
  • Emulsifiers (soy lecithin, mono-and diglycderides) which allow smooth mixing and prevent separation
  • Sweeteners (saccharin, aspartame, acesulfame potassium) to add sweetness with or without the extra calories
  • Color Additives (citrus red no. 2, beta-carotene) which offsets color loss due to exposure to light, air, temperature extremes or moisture

Don’t forget to check back with us next week as we kick-off our ingredient series with the topic of fats.  Do you have any questions on what’s listed in the ingredients on food labels?

- Sarah