ID 1179 -
Rye bread
PL:
EN: Rye bread
Pdf:
1.8. Rye bread (ID 1179)
The food that is the subject of the claim is rye bread related to the following claimed effect: “carbohydrate metabolism and insulin sensitivity”.
Rye bread comprises bread made exclusively from rye flour or from a mix of rye flour and other components. The conditions of use for this claim refer to its fat and sugar components (amount and composition) with no reference to the amount or type of other carbohydrates. The macronutrient composition of rye bread may vary considerably, and this variation would have an impact on the claimed effect. Moreover, rye bread may be made from sourdough, which has an impact on the structure of the final bread product.
The references provided in relation to this claim used different types of rye bread and (processed) rye products (Brand et al., 1990; Jenkins et al., 1986; Juntunen et al., 2002; 2003), varying in structure, macronutrient composition, and amount and type of fibre, and therefore it is not possible to characterise the food for which the claim is made.
The Panel considers that the food, rye bread, which is the subject of the claim, is not sufficiently characterised in relation to the claimed effect considered in this section.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of rye bread and the claimed effect considered in this section.
Warunki i możliwe ograniczenia stosowania oświadczenia
Rye bread and rye crisp bread
Lean dough:
Max. of 7 g/100 g of fat.
Max. 10g/100g of mono and disaccharides Sodium max. (salt 1.3%)
Lean dough (moisture max 15%):
Max. of 7 g/100 g of fat.
Max. 10g/100g of mono and disaccharides
Sodium max. (salt 1.7%)
Rich dough:
Max. of 12g/100 g of fat.
Maximum of 4g/100g of saturated fats.
Max. 16g/100g of mono and disaccharides
