Lenda VET Allergenic Solution
Complete extruded dietetic food for adult dogs to reduce intolerance to ingredients and nutrients.
* Esto es un aviso de muestra
- Limited, selected and hydrolyzed protein sources.
- Selected carbohydrate sources.
- Essential fatty acids.
- Probiotics and functional foods that will strengthen the immune and gastrointestinal systems.
- PNP 13.
Ingredients
Hydrolyzed white fish, Rice*, Potato starch, Peas*, Sweet Potato*, refined Duck oil, Salmon oil, hydrolyzed poultry liver, dehydrated Apple pulp, dehydrated Krill (Euphausia superba, source of Omega-3 fatty acids and astaxanthin), Brewer’s yeast (Saccharomyces cerevisiae), FAEC Complete (glucosamine 500 mg/Kg, chondroitin sulphate 500 mg/Kg, methylsulfonylmethane 250 mg/Kg, Yucca schidigera extract, yeast extract (Saccharomyces cerevisiae, as a source of MOS and nucleotides), chicory root, Salvia rosmarinus, Melissa officinalis, Taraxacum officinale, Salvia officinalis, Mentha, Vaccinium macrocarpon, Cynara scolymus, Silybum marianum), FAEC Digestive (yeast products (Saccharomyces cerevisiae, source of MOS and nucleotides), Chicory root (inulin source), Salvia rosmarinus, Melissa officinalis, Taraxacum officinale, Salvia officinalis, Mentha, Vaccinium macrocarpon, Cynara scolymus, Silybum marianum), FAEC Inmune (Panax ginseng, Punica granatum, Zingiber officinale, Urtica dioica, Camellia sinensis, Curcuma longa, microalgae oil Schizochytrium sp. (source of Omega 3 DHA fatty acids)), FAEC Probio Digestive (Enterococcus Faecium, Lactobacillus Plantarum, Lactobacillus Acidophilus, Lactobacillus Rhamnosus).-*Natural raw materials. Protein source: hydrolyzed white fish, hydrolyzed poultry liver, marine zooplankton meal. Carbohydrates source: Rice, Potato starch, Peas, Sweet Potato. Analytical constituents Protein 25,5%, crude Fats 14%, crude Ashes 7%, crude Fibers 3,1%, Calcium 1,5%, Phosphorus 1,3%, Omega 6 3,9%, Omega 3 2,4%, DHA-EPA 0.38%. ME: 3739 Kcal/Kg (NCR 2006a).Reduction of intolerance to ingredients and nutrients
Among the adverse reactions to food, we find food allergies. These are the third most common cause responsible for allergic dermatopathies and it is possible to combine them with other allergies. Since it is an immune reaction to some ingredient in the diet and that throughout the patient's life there is exposure to a wide variety of foods that can trigger this exacerbated response of the immune system, and that the time of exposure is a contributing factor along with a certain genetic predisposition, the nutritional management of this pathology is clear. It focuses on limiting and selecting the number of sources of carbohydrates and proteins in order not to trigger food sensitivities that involve the immune system. In addition, the use of Omega-3 fatty acids and functional ingredients that prevent, limit or eliminate the inflammatory response is recommended.
The usual methods are the hydrolysis of common proteins or their substitution by selected proteins that are not common in the diet in order not to trigger any adverse response from the immune system. The same procedure is applied to carbohydrate sources. In this regard, we opted for a novel protein such as white fish, which is also subjected to a hydrolysation process that allows us to lower its already low molecular weight. In this way, we obtain an effective management of the pathologies associated with food hypersensitivities, also promoting, through the use of Omega-3 and Omega-6 fatty acids, a better management of the majority of symptoms, which are of a dermatological nature, being predominant over gastrointestinal, respiratory and neurological symptoms.
As a clear reinforcement in the treatment of this hypersensitivity, the use of probiotics is especially recommended since, just as fiber, prebiotic and Omega-3 supplementation can improve immune tolerance, probiotics are immunomodulators, contributing to maintaining the intestinal mucosa and barrier, which prevents the loss of this tolerance. The interaction of certain strains with nutrients is also important since they can degrade proteins into smaller molecules (peptides), which modifies their immunogenicity.