ES2286339T5 - Composición para la nutrición de diabéticos - Google Patents

Composición para la nutrición de diabéticos Download PDF

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Publication number
ES2286339T5
ES2286339T5 ES03003009.2T ES03003009T ES2286339T5 ES 2286339 T5 ES2286339 T5 ES 2286339T5 ES 03003009 T ES03003009 T ES 03003009T ES 2286339 T5 ES2286339 T5 ES 2286339T5
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Prior art keywords
product
composition
fresubin
fibre
diabetics
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ES2286339T3 (es
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Veronique Jaussan
Claudia Roessle
Thomas Schweizer
Michel Bourguignon
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Societe des Produits Nestle SA
Nestle SA
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Societe des Produits Nestle SA
Nestle SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Diabetes (AREA)
  • Public Health (AREA)
  • Endocrinology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Veterinary Medicine (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Emergency Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Description

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E03003009
09-02-2015
Ejemplo 1 Se prepara una composición nutritiva lista-para-usar. La composición nutritiva incluye los siguientes componentes:
Componente
Conc. (/100 ml) Energía (%)
Proteína Proteína caseína/soja (1:1)
3,8 15
Hidratos de carbono
11,2 g 45
Maltodextrina (DE bajo)
1,0 g
Almidón modificado
10,2 g
Fibra soluble incluyendo la inulina
1,0 g
Fibra insoluble
0,5 g
Lípidos Aceite de colza, aceite de girasol, aceite de oliva, estearato de glicerilo, lecitina de soja
4,4 40
Vitaminas
Vitamina A
150 IU
Vitamina C
10 mg
Vitamina D
10 IU
Vitamina E
1,0 mg
Vitamina K
3,0 g
Tiamina
0,1 mg
Riboflavina
0,12 mg
Ácido pantoténico
0,50 mg
Vitamina B6
0,14 mg
Vitamina B12
0,30 g
Niacina
1,2 mg
Ácido fólico
18 g
Biotina
10 g
Minerales Zinc, hierro, cobre, magnesio, manganeso, selenio, yodo, potasio, calcio, fósforo, cloruro
5 La composición tiene una osmolaridad de 210 mOsm/litro y una osmolalidad de 240 mOsm/kg. La viscosidad es de 0,023 kg/ms y la medida del flujo libre es inferior a 70 minutos por 500 ml a través del tubo entérico estándar.
Ejemplo 2
10 En el estudio se emplean ocho voluntarios sanos, de ambos sexos. Los voluntarios tienen una edad entre 20 y 45 años y tienen niveles de glucosa en sangre en ayunas, desde aproximadamente 70 hasta aproximadamente 110 mg/dl. Se excluyó cualquier voluntario que presentaba los síntomas de la diabetes mellitus tipo I o II o intolerancia a la fructosa.
15 El estudio se efectúa en dos etapas, cada una de las cuales comprende dos días de estudio separados por un período de descanso de por lo menos 7 días. Las etapas están también separadas por un período de descanso de por lo menos 7 días. Antes de cada día de estudio, cada voluntario consume una cena compuesta de pizza, ensalada y una manzana. No se toma alcohol. A continuación, a partir de las 10 de la noche, cada voluntario pasa toda la noche en ayunas. Por la mañana del día
20 de estudio, se coloca un catéter permanente a cada voluntario. A continuación se toma una muestra de sangre. A continuación se consume una comida en los 10 minutos siguientes a la toma de la muestra. Se toman otras muestras de sangre a los 15, 30, 45, 60, 90, 120 y 180 minutos después de ingerir la comida. Se analiza la glucosa en sangre de cada muestra por el método de la glucosa oxidasa empleando un analizador COBAS (Hoffmann-La Roche). Se mide el nivel de insulina de cada muestra mediante ensayo radioinmunológico (Pharmacia).
25 Se analizan los niveles de glucosa en sangre empleando un ANOVA de dos vías. Se calcula el área integrada bajo la curva (AUC) empleando el método de Wolever et al; 1986; Am. J. Clin. Nutr. 43, 167-172. Se evalúa la diferencia entre el AUC de las distintas curvas empleando un ensayo de pares coincidentes de Wilcoxon o el ensayo de Hill Armitage del diseño de cruzamiento. La respuesta glicémica se considera diferente si las curvas AUC son
30 estadísticamente diferentes con un p < 0,05.
6 5
10
15
20
25
30
35
40
E03003009
09-02-2015
Se emplean tres productos como comidas; el producto del ejemplo 1, el producto Sondalis® Fiber de Nestlé Clinical Nutrition, y el producto Fresubin Diabetes de Fresenius GmbH. Cuatrocientos 400 ml del producto del ejemplo 1, 400 ml del producto Sondalis® Fiber, y 444 ml del producto Fresubin Diabetes se consumen en cada caso para proporcionar una ingesta de energía estándar de 400 kcal. Todas las comidas contienen cantidades similares de minerales y micro-nutrientes.
En el primer día de estudio de la etapa 1, se administra a 4 voluntarios el producto del ejemplo 1, y a 4 voluntarios más se administra el producto Sondalis® Fiber. La selección de voluntarios para cualquier producto es aleatoria. Al segundo día de la etapa 1 los productos se invierten. Al primer día de la etapa 2, se alimentan 4 voluntarios con el producto del ejemplo 1 y 4 voluntarios se alimentan con el producto Fresubin Diabetes. La selección de voluntarios para todos los productos es aleatoria. Al segundo día de la etapa 2, los productos se invierten.
Los resultados son los siguientes:
Tiempo (minutos)
Glucosa en plasma Media (mmoles/litro)
Producto Ejemplo 1
Producto Sondalis®Fiber Producto Fresubin Diabetes
- 10
4,88 4,85 5,01
15
5,24 5,56 5,36
30
5,21 6,29 6,31
45
4,70 5,28 5,65
60
4,43 4,80 4,60
90
4,35 4,84 4,28
120
4,64 4,22 4,32
180
4,47 4,06 4,47
Los resultados del área bajo la curva son como sigue:
Producto Ejemplo 1
Producto Sondalis®Fiber Producto Fresubin Diabetes
Área a 120 minutos (mmoles/litro)
37 84 49
Las respuestas glicémicas del producto del ejemplo 1 y el producto Fresubin Diabetes son significativamente inferiores a las del Sondalis®Fiber; aproximadamente 30 mmoles/litro y 50 mmoles/litro respectivamente después de 120 minutos comparados con aproximadamente 80 mmoles/litro después de 120 minutos. Además, para el producto del ejemplo 1, la respuesta de glucosa en sangre es mucho más plana que la del producto Sondalis®Fiber. El cambio de pico del producto del ejemplo 1 es también inferior al de los otros productos. Aunque la respuesta glicémica del producto del ejemplo 1 es inferior al del producto Fresubin Diabetes, las diferencias no son significativas. Por lo tanto el producto del ejemplo 1 es adecuado para el empleo en pacientes diabéticos.
Ninguno de los pacientes presentó ningún síntoma de intolerancia digestiva.
Ejemplo 3
Se determinan la viscosidad y la velocidad del fluido de la composición del ejemplo 1 y el producto vendido por FresenIUs GmbH con el nombre de Fresubin DFN Plus:
La viscosidad de cada composición se determina a 25 ºC empleando un aparato Contraves Rheomat de acuerdo con las instrucciones del fabricante. La composición del ejemplo 1 se envasa en una bolsa flexible, sellada, y se conecta a un soporte a una altura estándar. El producto Fresubin DFN Plus, el cual está envasado en un recipiente de vidrio (su envase original) está conectado a un soporte separado, a la misma altura. Un tubo para alimentación entérica está conectado a cada recipiente y se determina el tiempo necesario para suministrar 500 ml a través del tubo de alimentación entérica. A continuación se conecta un depósito abierto a cada soporte y la composición del ejemplo 1 se vierte en uno de los depósitos y el producto Fresubin DFN Plus se vierte en el otro. Un tubo de alimentación entérica se conecta a cada depósito y se determina el tiempo que se necesita para suministrar 500 ml a través del tubo de alimentación entérica.
7
E03003009
09-02-2015
Propiedad
Composición del ejemplo 1 Producto Fresubin DFN Plus
Viscosidad (kg/ms)
0,023 0,035
Velocidad del flujo libre (min/500 ml) - Recipiente original - Depósito abierto
66 60 158 129
Los resultados indican que la composición del ejemplo 1 tiene una velocidad de flujo superior. Ejemplo 4 Se prepara una composición nutritiva lista-para-emplear. La composición nutritiva incluye los siguientes
componentes:
Componente
Conc. (/100 ml) Energía (%)
Proteína Proteína de caseína/soja (1:1)
3,8 g 15
Hidratos de carbono Maltodextrina (bajo DE) Tapioca modificada y almidón de maíz Fibra soluble incluyendo inulina Fibra insoluble
11,2 g 1,0 g 10,2 g 1,0 g 0,5 g 45
Lípidos Aceite de colza, aceite de girasol, aceite de oliva, mono y diglicéridos (E471)
4,4 40
Vitaminas y minerales como en el ejemplo 1
10 La composición tiene una osmolaridad de 190 mOsm/litro. La viscosidad es aproximadamente 0,023 kg/ms y la velocidad de flujo libre es inferior aproximadamente a 70 minutos por 500 ml a través del tubo entérico estándar. Los ácidos grasos monoinsaturados proporcionan aproximadamente el 29 % de la energía, los ácidos poliinsaturados proporcionan aproximadamente el 6 % de la energía, y los ácidos grasos saturados proporcionan aproximadamente
15 el 5 % de la energía.
8

Claims (1)

  1. imagen1
ES03003009.2T 1997-06-23 1998-03-31 Composición para la nutrición de diabéticos Expired - Lifetime ES2286339T5 (es)

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EP97201915 1997-06-23
EP97201915 1997-06-23

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ES2286339T5 true ES2286339T5 (es) 2015-02-26

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ES98201018T Expired - Lifetime ES2206821T3 (es) 1997-06-23 1998-03-31 Uso de una composicion nutritiva para la preparacion de una composicion liquida para diabeticos.

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EP (2) EP1310173B2 (es)
JP (1) JPH1118725A (es)
CN (1) CN1122457C (es)
AT (2) ATE362715T1 (es)
AU (1) AU746103B2 (es)
BR (1) BR9802204B1 (es)
CA (1) CA2234398C (es)
DE (2) DE69837821T3 (es)
ES (2) ES2286339T5 (es)
HU (1) HUP9801422A3 (es)
ID (1) ID20470A (es)
MY (1) MY128100A (es)
ZA (1) ZA985426B (es)

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AU9433698A (en) * 1998-10-09 2000-05-01 Sanacare Aps Diet food
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CA2234398C (en) 2009-12-08
CA2234398A1 (en) 1998-12-23
EP0898900B1 (en) 2003-10-01
AU746103B2 (en) 2002-04-18
CN1203037A (zh) 1998-12-30
ES2286339T3 (es) 2007-12-01
EP1310173A3 (en) 2003-12-17
DE69837821D1 (de) 2007-07-05
EP0898900A2 (en) 1999-03-03
BR9802204A (pt) 1999-07-20
AU7311898A (en) 1998-12-24
BR9802204B1 (pt) 2013-10-29
ATE250867T1 (de) 2003-10-15
EP1310173B2 (en) 2014-12-31
DE69818594T2 (de) 2004-09-23
HU9801422D0 (en) 1998-08-28
ATE362715T1 (de) 2007-06-15
CN1122457C (zh) 2003-10-01
HUP9801422A2 (hu) 1999-05-28
DE69837821T2 (de) 2008-01-31
DE69837821T3 (de) 2015-05-28
HUP9801422A3 (en) 2001-02-28
ID20470A (id) 1998-12-24
DE69818594D1 (de) 2003-11-06
EP1310173B1 (en) 2007-05-23
EP1310173A2 (en) 2003-05-14
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