HEINZ MAYO REGULAR (CLASSIC)

HEINZ MAYO REGULAR (CLASSIC)

PRIMARY CLINICAL & DIAGNOSTIC USES

1. Calorie Density & Fat Supplementation for Patients with Unintentional Weight Loss or Malabsorption

• Primary Use: Provides a rich, creamy emulsion made from pasteurized eggs, soybean or canola oil, vinegar, salt, and lemon juice, designed to add concentrated calories and essential fatty acids to soft, pureed, or low‑volume meals for patients with cancer cachexia, chronic obstructive pulmonary disease (COPD), heart failure, or malabsorption syndromes (e.g., cystic fibrosis, short bowel syndrome).

• How it helps: For the dietitian, gastroenterologist, and palliative care physician, Heinz Classic Mayonnaise delivers approximately 90‑100 kcal and 10‑11 g of fat per tablespoon (14 g). One to two tablespoons mixed into mashed potatoes, pureed chicken, scrambled eggs, tuna salad, or avocado can significantly increase energy intake without adding large food volume. The smooth, creamy texture and mild, tangy flavor also stimulate salivation and improve oral acceptance in patients with early satiety or taste fatigue. For the patient, a spoonful of mayonnaise transforms bland, texture‑modified foods into a more palatable, satisfying meal, supporting weight maintenance and quality of life.

2. Moisture & Lubrication for Dry or Crumbly Foods in Dysphagia and Xerostomia

• Primary Use: Used as a lubricating, cohesive agent for dry, crumbly, or sticky foods (e.g., pureed meats, flaked fish, rice, bread, crackers) in patients with dysphagia, reduced saliva production (xerostomia from Sjögren’s syndrome, head/neck radiation, or polypharmacy), or ill‑fitting dentures.

• How it helps: For the speech‑language pathologist and dentist, the smooth, homogeneous, and spreadable consistency of Heinz Classic Mayonnaise binds dry food particles, reduces oral residue, and improves bolus cohesion, thereby lowering aspiration risk. Adding 1‑2 teaspoons to pureed meats or mashed vegetables before serving enhances swallow safety. For the patient, this simple addition makes chewing and swallowing less effortful and more comfortable, encouraging adequate oral intake and reducing meal‑time fatigue.

3. Appetite Stimulation & Masking of Unpalatable Tastes in Chemotherapy, Renal Failure, or Hepatic Disease

• Primary Use: Serves as a flavorful, creamy condiment to mask metallic, bitter, or ammonia‑like tastes often reported by patients undergoing chemotherapy, hemodialysis, or those with advanced liver disease (dysgeusia).

• How it helps: For the oncology dietitian and nephrologist, the combination of fat, salt, vinegar, and natural egg flavors effectively overpowers distorted taste perceptions. Adding mayonnaise to cold sandwiches, pasta salads, deviled eggs, or as a binder for chicken or tuna salad can make meals palatable again. For the patient, this can mean the difference between refusing food and voluntarily eating, helping to maintain nutritional status during arduous treatments.

4. Vehicle for Fat‑Soluble Vitamins (A, D, E, K) in Low‑Fat Diets or Bariatric Patients

• Primary Use: Contributes emulsified fat to enhance the absorption of fat‑soluble vitamins from other foods (e.g., beta‑carotene from cooked vegetables, vitamin D from fortified foods) in patients following very low‑fat diets, post‑bariatric surgery, or with pancreatic insufficiency.

• How it helps: For the gastroenterologist and bariatric dietitian, the emulsified fat in mayonnaise (approximately 10‑11 g per tablespoon) improves the bioavailability of fat‑soluble vitamins when consumed together. A small amount added to steamed broccoli, spinach, or vitamin‑fortified pureed meals can significantly improve nutrient absorption. For the patient, it offers a familiar, enjoyable way to add a small amount of fat to meals without feeling overly full or experiencing fat intolerance.

SECONDARY USES

1. Moisture addition for dry or crumbly foods in elderly patients: A small amount of Heinz Classic Mayonnaise can be mixed into dry rice, mashed potatoes, crumbled meat dishes, or flaked fish to add moisture and creaminess, making them easier to chew and swallow for elderly individuals with reduced saliva production or denture discomfort.

2. Base for high‑calorie, soft bite‑sized foods in dysphagia diets: Mayonnaise can be used to bind finely chopped or minced meats, tuna, or eggs to create moist, soft bite‑sized (IDDSI Level 6) preparations, such as chicken salad or egg salad, that are safe and easy to swallow.

3. Suitable for low‑FODMAP diets for IBS patients: Heinz Classic Mayonnaise (made without garlic or onion powder in many formulations) is generally low in FODMAPs, making it suitable for patients with irritable bowel syndrome (IBS) to reduce bloating, gas, and abdominal pain.

4. Quick sauce for rice or pasta in resource‑limited settings: For patients with limited cooking facilities, a spoonful of Heinz Mayonnaise mixed into hot rice or pasta, optionally with canned tuna or chicken, makes a quick, palatable, calorie‑dense meal, helping to prevent malnutrition in homebound or low‑resource individuals.

5. Convenient pantry staple for emergency meal preparation: Heinz Classic Mayonnaise has a long shelf life (unopened, typically 9‑12 months) and, once opened, remains stable under refrigeration for 2‑3 months, making it a valuable addition to emergency food supplies for disaster preparedness, homebound seniors, or low‑resource households.

6. Flavor enhancement for homemade oral nutritional supplements: A teaspoon of Heinz Mayonnaise can be added to blenderized milk‑ or yogurt‑based oral supplements to improve taste and creaminess for patients who refuse commercial supplements due to flavor fatigue.