ID 1151 - Gumy do żucia bez cukru

PL: Gumy do żucia bez cukru
EN: Sugar-free chewing gum
Pdf: sugar-free chewing gum

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food that is the subject of the health claim is sugar-free chewing gum. The composition of the gum, i.e. gum base and sweetening agent, is unspecified. The characteristic components of chewing gums are the gum base, which may comprise a complex mixture of elastomers, natural and synthetic resins, fats, emulsifiers, waxes, antioxidants, and filler, and the sweetening and flavouring agents (Rømer Rassing, 1996; Imfeld, 1999). The common characteristic of sugar-free chewing gums is the absence of fermentable carbohydrates (Edgar, 1998; Ly et al., 2008). The ingredients are well characterised, can be measured by established methods, and the principles of the manufacturing process have been described (Rømer Rassing, 1996). Many ingredients in the gum base and most sweetening agents used in sugar-free chewing gums occur naturally in foods.
Gums with specific active ingredients, such as urea, carbamide or fluoride, are not included in this evaluation.
The Panel considers that the food, sugar-free chewing gum, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.3. Utrzymanie mineralizacji zębów (ID 1151)

The claimed effect is “supporting localised tooth mineralisation”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel notes that the claimed effect refers to the promotion of a beneficial balance between de- and remineralisation of tooth enamel and dentin.
The Panel considers that maintaining tooth mineralisation is beneficial to human health.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - 

Chewing and taste confer physiologic stimulation to the secretory cells of the salivary glands via autonomic nerve signalling (Anderson et al., 1998; Wong, 2008). At rest, low amounts of saliva are secreted (mean 0.2 ml/min), but chewing and taste stimulation may increase saliva flow more than 10 fold. Elevated secretion is maintained even after extended stimulation. The main component of saliva is water, with rinsing and dilution effects. Saliva also contains an array of other components (e.g. minerals, mucins and other proteins and peptides) with relevant biological functions, such as buffering of acids, bacteria regulatory effects, lubrication, or crystal formation (Screebny, 2000; Wong, 2008). The relationship between flow rate and concentrations of various saliva components varies. As flow rate increases, the concentration of calcium and bicarbonate in saliva increases, whereas the concentration of many proteins decreases significantly (Anderson et al., 1998; Wong, 2008).
Salivary factors of possible relevance for “oral health” differ between tissues. For the hard tissues (i.e., enamel, dentin), rinsing of debris, dilution, de- and remineralisation, pH neutralisation, and regulation of the bacterial community on the teeth are relevant, whereas flushing and innate immunity proteins and peptides, among others, are relevant for soft tissues (Screebny, 2000; Wong, 2008).
Tooth hydroxyapatite crystals are very resistant to dissolution at neutral pH, but their solubility drastically increases as pH drops. Typically the critical pH for dental enamel is around 5.5 and for dentin 6.2. Buffering of acids (i.e. pH normalisation) and limiting the duration of periods of pH drop resulting from metabolic acid production by saccharolytic bacteria at carbohydrate exposure may
prevent demineralisation and promote remineralisation of the hydroxyapatite crystals. Calcium, phosphate, and fluoride in saliva, plaque fluid, and the inter-crystal water are key components for maintaining intact hydroxyapatite crystals. If appropriate concentrations of these ions are available (ionic equilibrium), demineralised crystals may re-mineralise when pH rises. Thus, any actions contributing to the ionic equilibrium may prevent demineralisation and promote remineralisation of the hydroxyapatite crystals (ten Cate et al., 2008).
In the absence of fermentable carbohydrates, no clinically relevant reduction on plaque pH may be expected by the consumption of sugar-free chewing gum (FDA, 1996; Edgar, 1998; Imfeld, 1999; Touger-Decker and van Loveren, 2003).

3.2. Utrzymanie mineralizacji zębów (ID 1151)

De- and remineralisation cannot be studied directly in animals or humans (Manning and Edgar, 1992). However, extrapolations can be made from clinical signs of net demineralisation, and from experimental studies using microradiography and/or measuring calcium release (ten Cate et al., 2008). Such studies provide a sufficient body of evidence to support that saliva stimulation by gum chewing is beneficial for tooth crystal de- and remineralisation balance (Manning et al., 1992; Manning and Edgar, 1998).
Studies in children from six years through school ages consistently show that children chewing sugar- free gums 3-5 times a day for 5-20 minutes after meals have significantly less persistent demineralisation of the tooth tissues, i.e. dental caries, than control children not chewing a gum (Mäkinen et al., 1995a, 1995b, 1996; Kandelman and Gagnon, 1990; Szöke et al., 2001; Beiswanger et al., 1998; Machiulskiene et al., 2001). These studies have been conducted in different parts of the world, including the European Union. Such studies are not available for adults or the elderly. However, in situ studies in adults strongly support that chewing a sugar-free gum prevents progression of demineralisation upon exposure to 10% sucrose (Kashket et al., 1989), and promotes remineralisation of artificial caries on enamel blocks worn in the mouth (Leach et al., 1989; Manning et al., 1992). One study did not find any additional remineralisation of artificial caries when sugar- free gum was chewed compared to no gum (Creanor et al., 1992) The Panel notes that, although the
vast majority of the studies presented on the effects of chewing a sugar-free gum on tooth mineralisation have been conducted in children populations, the biological plausibility for the effect applies to adult populations as well.
A further indirect support of an important role for saliva flow in the de- and remineralisation processes is that conditions where saliva is lacking or severely reduced are associated with rampant persistent tooth demineralisation (Imfeld, 1999; Screebny, 2000).
In weighing the evidence, the Panel took into account the consistent, positive results obtained in numerous clinical trials investigating the effects of sugar-free chewing gum consumption on net tooth mineralisation and the biological plausibility for the effect.
The Panel concludes that a cause and effect relationship has been established between the consumption of sugar-free chewing gum and the maintenance of tooth mineralisation.

4.2. Utrzymanie mineralizacji zębów (ID 1151)

The Panel considers that the following wording reflects the scientific evidence: “Sugar-free chewing gum helps maintain tooth mineralization”.

5.2. Utrzymanie mineralizacji zębów (ID 1151)

The Panel considers that, in order to obtain the claimed effect, sugar-free chewing gum should be used for at least 20 minutes after eating or drinking. The target population is the general population.
The use of chewing gum should be avoided in children less than three years of age owing to a high choking hazard.

Warunki i możliwe ograniczenia stosowania oświadczenia

Use after eating or drinking