ID 1122 - Węglowodany redukujące odpowiedź glikemiczną

PL: Węglowodany redukujące odpowiedź glikemiczną
EN: Carbohydrates with a low/reduced glycaemic load and carbohydrates which induce a low/reduced glycaemic response
Pdf:

1.10. Carbohydrates with a low/reduced glycaemic load (ID 476, 477, 478, 479, 602) and carbohydrates which induce a low/reduced glycaemic response (ID 727, 1122, 1171)

The food constituents that are the subject of the health claims are carbohydrates with a low/reduced glycaemic load and carbohydrates which induce a low/reduced glycaemic response related to the following claimed effects: “impact on blood glucose”, “glycaemic control”, “glycaemic response”, “serum cholesterol levels”, “satiety”, “maintenance of a healthy weight”, “maintain low the glycaemic response”, “improved blood glucose control”, and “low blood glucose response”.
Chemically, carbohydrates include a range of components, such as polyhydroxy aldehydes, ketones, alcohols and acids, as well as their derivatives and polymers, for example, starch and other polysaccharides. The chemical classification of carbohydrates is usually based on molecular size and monomeric composition. The three principal groups of carbohydrates are sugars (1-2 monomers), oligosaccharides (3-9 monomers) and polysaccharides (10 or more monomers). A variety of specific and non-specific methods for the analysis of various carbohydrates in foods are available. Nutritionally, it is important to differentiate between two broad categories of carbohydrates: those digested and absorbed in the human small intestine providing carbohydrates to body cells (commonly referred to as digestible, available or glycaemic carbohydrates), and those passing to the large intestine and becoming a substrate for the colonic microflora (commonly referred to as nondigestible, unavailable or non-glycaemic carbohydrates).
The food constituents for claim IDs 476, 477, 478, 479, 602 are carbohydrates with a low glycaemic load (GL). GL refers to the cumulative exposure to post-prandial glycaemic responses over a specified period of time (Salmeron et al., 1997) and is calculated as the product of the average glycaemic index (GI) of the carbohydrate foods consumed and the total carbohydrate intake over a specified period of time: GL = (GI x the amount of carbohydrate) divided by 100. For a food product, the GL is calculated as the product of the amount of available carbohydrate in a serving of the food and the GI of the food (Foster-Powell et al., 2002).
Taking into account that the chemical nature of the carbohydrates, which are the subject of the claims, has not been defined, that post-prandial glycaemic responses to or the glycaemic index of, different carbohydrates depend on the chemical and physical properties of the particular type of carbohydrate under consideration, as well as on individual factors (i.e. the extent to which foods are chewed prior to swallowing, and biological variation in rates and extent of digestion and absorption), that a serving of a food is not well-defined, and that “low/reduced” glycaemic load does not only relate to the
property of the food but also to the amount, the Panel considers that carbohydrates with a low glycaemic load are not sufficiently characterised.
The food constituents for claim IDs 727, 1122 and 1171 are carbohydrates which induce a low/reduced glycaemic response. A claim on carbohydrates which induce a low/reduced glycaemic response has already been assessed with an unfavourable outcome based on insufficient characterisation (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2010).
The Panel considers that the food constituents, carbohydrates with a low/reduced glycaemic load and carbohydrates which induce a low/reduced glycaemic response, which are the subject of the claims, are not sufficiently characterised in relation to the claimed effects considered in this section.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of carbohydrates with a low/reduced glycaemic load, or of carbohydrates which induce a low/reduced glycaemic response, and the claimed effects considered in this section.

Warunki i możliwe ograniczenia stosowania oświadczenia

Claim to be used only on Foods for Particular Nutritional Uses under Dir. 89/398/EEC The glycemic response is at least 30% reduced compared to a regular food, without increasing the fat content. Assessed from blood glucose response curve (e.g. test food vs traditional food)