GLUCERNA® FIT 330 ml

Glucerna® Fit es una bebida alta en proteína, con vitaminas, minerales y fibra diseñada para reemplazar calorías vacías. Es una buena fuente de zinc y antioxidantes (vitamina C, vitamina E y selenio) para apoyar el sistema inmune. Contiene una mezcla de grasas para apoyar la salud cardiaca y es una buena fuente de fibra para apoyar la salud intestinal*

productBG
  • 200 kcal + 0 grasas trans.
  • 15 g proteína
  • 28 vitaminas y minerales


NUTRIENTES
UNIDAD
POR 100 mL
POR 330 mL
Energía
kcal
61
200
  kJ
254
837
Proteína
g
4.55 15.00
Grasa g 1.82 6.00
     Ácido linoleico mg 450 1500
     Ácido linolénico mg 550 1800
   Grasas trans g 0
0
   Colesterol mg 1.87 6.17
Carbohidratos g 6.36 21.00
   Fibra dietaria g 0.99 3.25
Agua g 89.1 294
VITAMINAS
     
Vitamina A (palmitato)
UI 279 921
  mcg RE
84 277
Vitamina D
UI
154 508
  mcg 3.85 12.70
Vitamina E
UI 4.3 14.2
  mg α-TE
2.9 9.5
Vitamina K
mcg
10.8 35.6
Vitamina C
mg
7.3 24.0
Tiamina (Vitamina B1) mg 0.16 0.51
Riboflavina (Vitamina B2) mg 0.22 0.78
Vitamina B6 mg 0.20 0.66
Cianocobalamina (Vitamina B12) mcg 0.82 2.7
Niacina mg 1.23 4.06
  mg NE 1.36 4.50
Ácido pantoténico mg
0.72 2.36
Ácido fólico mcg 25.9 85.6
Biotina mcg 3.3 10.9
Colina mg 40.0 132
MINERALES      
Calcio mg
100
330
Fósforo mg
97 320
Magnesio mg
36.4 120
Sodio mg
79 260
Potasio mg
173 570
Cloruro mg
115 380
Zinc mg
1.76 5.80
Hierro mg
1.94 6.40
Cobre mg
0.15 0.495 
Manganeso mg 0.28 0.920
Yodo mcg 18.8 62.0
Selenio mcg 8.5 28.0
Cromo mcg 3.9 13.0
Molibdeno mcg 9.7 32.0


INGREDIENTES GLUCERNA FIT :    

Agua, concentrado de proteína de leche, maltodextrina, fructosa, aceite de soya, MINERALES (citrato de potasio, citrato de sodio, fosfato de magnesio, cloruro de potasio, cloruro de magnesio, cloruro de sodio, fosfato tricálcico, sulfato ferroso, sulfato de zinc, sulfato de manganeso, sulfato de cobre, yoduro de potasio, cloruro de cromo, selenato de sodio, molibdato de sodio), proteína de soya, caseinato de calcio, aceite de cártamo alto en oleíco, glicerina, fructooligosacáridos de cadena corta, saborizantes naturales y artificiales, goma de celulosa (estabilizante), fibra de soya, lecitina de soya (emulsificante), VITAMINAS (cloruro de colina, ácido ascórbico, dl-alfa tocoferil acetato, niacinamida, pantotenato de calcio, clorhidrato de tiamina, clorhidrato de piridoxina, riboflavina, palmitato de Vitamina A, ácido fólico, filoquinona, vitamina D3,biotina, cianocobalamina), gel de celulosa (estabilizante), carragenina (estabilizante), hidróxido de potasio (regulador de acidez), sucralosa, acesulfame de potasio, goma gellan (estabilizante). Contiene ingredientes de leche y soya.  

 


Referencias: 1. US Department of Health and Human Service and US Department of Agriculture. Dietary Guidelines for Americans, 2005. 6. Washington D.C: US Government Printing Office; Jan, 2005. 2. Guenther PM, Reedy J, Krebs-Smith SM. Development of the Healthy Eating Index-2005. J Am Diet Assoc. 2008;108:1896–1901. 3. Gombart, A.F.; Pierre, A.; Maggini, S. A Review of Micronutrients and the Immune System–Working in Harmony to Reduce the Risk of Infection. Nutrients. 2020;12, 236. 4. Maggini S, Maldonado P, Cardim P, Fernandez Newball C, Sota Latino ER. Vitamins C, D and Zinc: Synergistic Roles in Immune Function and Infections. Vitam Miner. 2017; 6: 167. oi:10.4172/23761318.1000167 5. Shankar AH, Prasad AS. Zinc and immune function: the biological basis of altered resistance to infection. AJCN. 1998;68(2 Suppl):447S463S. doi: 10.1093/ajcn/68.2.447S. 6. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. 2000. Washington, DC, National Academy Press. 7. Buettner GR. The pecking order of free radicals and antioxidants: lipid peroxidation, lphatocopherol, and ascorbate. Archives of Biochemistry and Biophysics. 1993; 300(2), 535543. 8. Maggini S, Wintergerst ES, Beveridge S, and Hornig DH. Selected vitamins and trace minerals support immune function by strengthening epithelial barriers and cellular and humoral immune responses. British Journal of Nutrition. 2007; 98(Suppl 1), S29S35. 9. Meydani SN, Leka LS, Fine BC, Dallal GE, Keusch GT, Singh MF, and Hamer DH. Vitamin E and respiratory tract infections in elderly nursing home residents. 2004; JAMA 292, 828836. 10. Grimble RF. Nutritional modulation of immune function. Proc Nutr Soc. 2001; 60, 289297. 11. Roebothan BV and Chandra RK. Relationship between nutritional status and immune function of elderly people. Age and Ageing. 1994;23, 4953. 12. Beattie AH, Prach AT, Baxter JP, and Pennington CR. A randomised controlled trial evaluating the use of enteral nutritional supplements postoperatively in malnourished surgical patients. Gut. 200; 46, 813-818. 13. America Diabetes Association. Standards of Medical Care in Diabetes – 2020. Diabetes Care. January 2020; Volume 43, Supplement 1. 14. Bittner V. The New 2019 ACC/AHA Guideline on the Primary Prevention of Cardiovascular Disease. Circulation. 2019. https://doi.org/10.1161/CIRCULATIONAHA.119.040625 15. Kris-Etherton P, et al. Omega-3 Fatty Acids and Cardiovascular Disease: New Recommendations From the American Heart Association. Arteriosclerosis, Thrombosis, and Vascular Biology. 2003; Volume 23, Issue 2:151-152 https://doi.org/10.1161/01.ATV.0000057393.97337.AE 16. US Department of Agriculture, Dietary Guidelines Advisory Committee: Reports of the DGAC on the dietary guidelines for Americans., 2010, Agricultural Research Service.2. Abbott Nutrition, Abbott. Protein and Satiety, Totality of Evidence review summary., 2020, Data on file. 17. Halton, T and Hu, FB. The Effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: A Critical Review. Journal of the American College of Nutrition. 2004; 23:5, 373-385, DOI: 10.1080/07315724.2004.10719381. 18. Drummen M, Tischmann L, Gatta-Cherifi B, Adam T and Westerterp-Plantenga M. Dietary Protein and Energy Balance in Relation to Obesity and Co-morbidities. Front. Endocrinol. 2018; 9:443. doi: 10.3389/fendo.2018.00443 19. Dhillon J, Craig B, Leidy HJ, Amankwaah AF, Osei-Boadi Anguah K, Jacobs A, Jones BL, Jones JB, Keeler CL, Keller C, McCrory MA, Rivera R, Slebodnik M, Mattes RD, Tucker RM. The Effects of Increased Protein Intake on Fullness: A Meta-Analysis and Its Limitations. J Acad Nutr Diet. 2016;116:968-983. 20. Mayo Clinic. Fibra alimentaria: esencial para una alimentación saludable. Disponible en: https://www.mayoclinic.org/es-es/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983. 21. Barnes AS. The epidemic of obesity and diabetes: trends and treatments. Tex Heart Inst J. 2011;38(2):142-144.