Diasip

A ready-to-drink, nutritionally complete, low glycaemic index oral nutritional supplement.
Features
  • Suitable as a sole source of nutrition.^
  • Suitable for oral or enteral use: can be consumed orally or delivered via an enteral feeding tube.
  • Unique low glycaemic index (GI = 36) carbohydrate blend: isomaltulose and slowly digestible starch to improve the postprandial plasma glucose response.1-4
  • Optimal macronutrient ratio: to improve glycaemic control and meet international diabetes and chronic disease guidelines.5-7
  • Fibre enriched (4g/bottle): to help improve glucose metabolism.8

Product Information

A ready-to-drink, nutritionally complete, low glycaemic index oral nutritional supplement.

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Indications

For the dietary management of patients with diabetes mellitus, hyperglycaemia or impaired glucose tolerance who have, or are at-risk of, disease-related malnutrition or have increased energy and protein requirements.

Important Notice
  • Not for parenteral use.
  • Not suitable for patients with galactosaemia.
  • Not suitable for patients with fructosaemia.
  • Not suitable for patients requiring a fibre free diet.
  • Not suitable for patients with cow’s milk protein allergy.
  • Not suitable for infants and children under 3 years of age.
  • Use with caution in children aged 3-6 years of age.
Direction for Use
  • Shake well before use.
  • Best served chilled.
  • Usage to be determined by a healthcare professional.
Storage
  • Store in a cool, dry place.
  • Once opened, store in the refrigerator.
  • Discard unused content after 24 hours.
Order Information

Contact Nutricia Customer Care 1800 889 480

Diasip  Presentation  Product Code  Units per carton 
Vanilla  200ml bottle  40354 24 
Ingredients

Full ingredients list and nutritional information available on Factsheet.

Allergen & Cultural Information
  • Contains: cow’s milk protein, soy and fish oil.
  • Does not contain: wheat, egg, nuts*, lupins.
  • Halal certified.
  • No Kosher forbidden ingredients.
  • No gluten containing ingredients. No detectable gluten when tested to a sensitivity level of less than 5 parts per million (<5 ppm i.e. <5mg/kg).
References
  1. Hofman Z, Rouws C, van Drunen JDE, Kuipers H. The effect of enteral nutrition on glucose and triglyceride concentrations during 6 hours continuous feeding in diabetic patients. Clin Nutr. 2004;23:1478-79.
  2. Kawai K, Yoshikawa H, Murayama Y, Yamashita K. Usefulness of palatinose as a caloric sweetener for diabetic patients. Horm Metab Res. 1989;21:338-40.
  3. Kawai K, Okuda Y, Yamashita K. Changes in blood glucose and insulin after an oral palatinose administration in normal subjects. Endocrinol Jpn. 1985;32:933-6.
  4. Severijnen C, van der Beek EM, Hageman R, van Laere K, Van de Heijning BJM. Amelioration of fasting plasma glucose levels in diabetic rats after two weeks on an aspartate-rich diet. 2007 25th International Symposium on Diabetes and Nutrition (DNSG).
  5. American Diabetes Association (ADA). Standards of medical care in diabetes. Diab. Care. 2006;29:4-73.
  6. DNSG: The Diabetes and Nutrition Study Group (DNSG) of the European Association for the Study of Diabetes (EASD), 1999. Recommendations for the nutritional management of patients with diabetes mellitus. Eur J Clin Nutr. 2000;54:353-355.
  7. National Health and Medical Research Council. Australian Dietary Guidelines. 2013. Canberra: National Health and Medical Research Council.
  8. Higgins JA. Resistant starch: metabolic effects and potential health benefits. J AOAC Int. 2004;87:761-8
Additional Information

^ In accordance with Australia New Zealand Food Standards Code – Standard 2.9.5.

 
* Peanut (Arachis hypogaea), Almond (Amygdalus communis L .), Hazelnut Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia), and products thereof.