ID 1223 - Mięso, ryby

PL: Mięso, ryby
EN: Meat, poultry and Fish
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Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The foods that are the subject of the health claim are meat or fish.
In Regulation (EC) No 853/20046 the term „meat‟ means edible parts, including blood, of the following animals: domestic ungulates (domestic bovine, porcine, ovine and caprine animals, and domestic solipeds), poultry (farmed birds except ratites), lagomorphs (rabbits, hares and rodents), wild game (wild ungulates and lagomorphs, as well as other land mammals hunted for human consumption, and wild birds) and farmed game.
The Panel considers fish to be all seawater or freshwater fish, whether wild or farmed, including all edible forms, parts and products of such fish.
The Panel considers that the foods, meat or fish, which are the subject of the health claim, are sufficiently characterised in relation to the claimed effect.

2. Znaczenie oświadczenia dla zdrowia człowieka

The claimed effect is “improvement of iron absorption”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings and the references provided, the Panel assumes that the claimed effect refers to the absorption of non-haem iron.
The Panel considers that the improvement of non-haem iron absorption may be a beneficial physiological effect.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - Wchłanianie żelaza niehemowego

The reports/opinions from authoritative bodies and reviews show that there is good agreement on the enhancing effect of meat or fish on non-haem iron absorption (AFSSA, 2001; FAO/WHO, 2002; IoM,
2001; Zimmermann and Hurrell, 2007). In the references provided, it has been shown that the addition of meat from beef (Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976; Engelmann et al., 1998; Etcheverry et al., 2006; Hallberg and Rossander, 1984; Hurrell et al., 1988), pork (Bach Kristensen et al., 2005; Baech et al., 2003; Cook and Monsen, 1976), lamb (Cook and Monsen, 1976), chicken (Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976), and of fish (Berner and Miller, 1985; Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976; Hallberg et al., 1978) to a meal enhances the absorption of non-haem iron from the diet, both in adults and in children. From studies using veal, beef, chicken or fish, Lynch et al. (1989) estimated a mean 2.6-fold increase in percentage of absorption of non-haem iron after incorporation of animal tissues into a vegetable meal.
In the single-meal studies provided with the references, the amount of meat or fish consumed by adults and which was associated with a significant increase in non-haem iron absorption was 75-100 g for beef muscle (Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976; Hallberg and Rossander, 1984; Hurrell et al., 1988), 102 g for beef liver (Cook and Monsen, 1976), 100 g for pork muscle (Cook and Monsen, 1976), 102 g for lamb muscle (Cook and Monsen, 1976), 95-98 g for chicken muscle (Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976) and 67-115 g for fish (Bjorn-Rasmussen and Hallberg, 1979; Cook and Monsen, 1976). Lynch et al. (1989) used amounts of 40 g, 80 g or 160 g of beef, and observed an increase in non-haem iron absorption from 2 % to 4.2 %, but it was not reported whether this increase was significant.
In eight infants aged 43-49 weeks, of whom three were iron deficient and one was anaemic, 25 g per day of beef muscle significantly (p=0.002) increased mean fractional non-haem iron absorption 1.5-fold when meat was incorporated in a vegetable puree meal (geometric mean absorption, 15.0 % vs. 9.9 %) (Engelmann et al., 1998). In 26 iron-sufficient children aged 4-8 years, non-haem iron absorption was significantly greater (p=0.0015) in the group receiving a beef chilli meal containing 40 g of beef muscle (geometric mean absorption, 7.6 %) per day compared to a group of children consuming a soy chilli meal with a comparable phytate content (geometric mean absorption, 3.5 %) (Etcheverry et al., 2006).
In a whole-diet study, the consumption of 60 g of pork meat from two different origins three times daily for five consecutive days increased non-haem iron absorption in women with low iron stores consuming a controlled diet high in phytate (1,250 µmol/day), compared to a vegetarian diet (Bach Kristensen et al., 2005). Mean fractional non-haem iron absorption was 7.9 % and 6.8 % when pork of the two different origins was consumed, but only the fractional absorption of 7.9 % was significantly (p<0.05) higher than the fractional non-haem iron absorption of 5.3 % from the vegetarian diet.
In the references provided only one (single meal) study investigated the dose-response effect of increasing the quantity of animal tissue on non-haem iron absorption. In 45 healthy non-pregnant and non-lactating women with low iron stores, Baech et al. (2003) did not observe a significant increase in non-haem iron absorption after the addition of 25 g of pork muscle to a basic meal without meat and with a phytate content of 358 µmol (absorption 5.1 % vs. 4.3 % from the basic meal), whereas non-haem iron absorption increased to 6.3 % (p<0.001) and 6.7 % (p<0.001), respectively, when 50 g or 75 g of pork was added to the basic meal.
In weighing the evidence, the Panel took into account that there is generally good agreement on the enhancing effect of meat or fish on non-haem iron absorption and that the studies provided showed that the addition of meat (from beef, pork, lamb or chicken) or fish to a meal enhances the absorption of non-haem iron from the diet, both in adults and in children.
The Panel concludes that a cause and effect relationship has been established between the consumption of meat or fish and the improvement of non-haem iron absorption.

4. Uwagi do zaproponowanego brzmienia oświadczenia

The Panel considers that the following wording reflects the scientific evidence: “Meat or fish contributes to the improvement of non-haem iron absorption”.

5. Warunki i możliwe ograniczenia stosowania oświadczenia

The Panel considers that, in order to obtain the claimed effect, foods providing at least 50 g of meat or fish should be consumed in one serving, together with food(s) containing non-haem iron. Such amounts can be easily consumed as part of a balanced diet. The target population is the general population.

Warunki i możliwe ograniczenia stosowania oświadczenia

A portion of meat, poultry or fish commonly consumed