Enteral Feeds: Benefits and Drawbacks Associated with Blenderized Feeds and Commercial Formulas-A Narrative Review.

Athanasios Migdanis, Ioannis Migdanis, Souzana K Papadopoulou, Constantinos Giaginis, Maria Anna Polyzou Konsta, Andreas Kapsoritakis

Journal: Medicina (Kaunas, Lithuania) 2026;62(4):

PMID: 42075617

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Abstract

Enteral feeds can be classified as two major types: commercial enteral formulas and blenderized enteral feeds. When deciding the most appropriate type of feed for a patient, several parameters need to be taken into consideration. Benefits associated with the use of blenderized tube feeds include giving a sense of normalcy to patients, having a positive impact on anthropometric indices, allowing for careful control over known food allergens, being associated with improved gastrointestinal tolerance and improved gut microbial composition (mainly in pediatric populations) and being generally less costly compared with commercial formulas. On the other hand, commercial enteral formulas have the advantages of being generally sterile, less likely to cause tube clogging and having a known and consistent nutrition composition. Further studies, specifically well-designed randomized controlled trials including adult populations, that will emphasize the impact of blenderized enteral feeds on various clinical outcomes are warranted. Clinicians need to be conscientious and educated regarding safe food practices for blended food preparation, as well as the characteristics of commercial formula options available to help assist patients in selecting the proper feed for their nutritional needs and clinical condition.

Address: Nutrition and Dietetics Department, University General Hospital of Larissa, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.; Nutrition and Dietetics Department, University of Thessaly, Argonafton 1C, P.C. 42132 Trikala, Greece.; Oncology Clinic and Hemodialysis Unit, "E. Patsidis" Health Group, Department of Clinical Nutrition, Theofrastou 75, P.C. 41335 Larissa, Greece.; Faculty of Medicine, University of Thessaly, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.; MSc Program Nutrition in Health and Disease, Faculty of Medicine, University of Thessaly, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.; Department of Nutritional Sciences and Dietetics, International Hellenic University, Nea Moudania, P.C. 57001 Thessaloniki, Greece.; Department of Food Science and Nutrition, University of the Aegean, Myrina, P.C. 81400 Lemnos, Greece.; Department of Nephrology, General Hospital of Larissa, Tsakalof Athanasiou 1, P.C. 41221 Larissa, Greece.; Faculty of Medicine, University of Thessaly, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.; MSc Program Nutrition in Health and Disease, Faculty of Medicine, University of Thessaly, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.; Department of Gastroenterology, University General Hospital of Larissa, Viopolis Mezourlo, P.C. 41110 Larissa, Greece.

DOI: 10.3390/medicina62040745

MeSH Terms: Humans, Enteral Nutrition, Food, Formulated