ID 1240 - 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.

2.4. Zmniejszenie suchości w jamie ustnej (ID 1240)

The claimed effect is “reduces/improves dry mouth”. 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 relates to the relief of symptoms owing to a lowered saliva secretion or inadequate moistening or lubrication of oral tissues. A dry mouth may lead to oral discomfort and to difficulties in swallowing and speaking.
The Panel considers that reducing oral dryness 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).

3.3. Zmniejszenie suchości w jamie ustnej (ID 1240)

The evidence provided by consensus opinions/reports from authoritative bodies, reviews, and scientific original papers shows that there is good consensus on the role of chewing (e.g., a gum) in the stimulation of saliva flow and associated secretion of salivary components (Edgar, 1990; Edgar et al., 2004; Imfeld, 1999; Anderson et al., 1998; Wong, 2008). The net effect, however, depends on the individual's secretory capacity of the salivary glands (Screebny, 2000). Increased saliva flow leads to the reduction of oral dryness.
The Panel concludes that a cause and effect relationship has been established between the consumption of sugar-free chewing gum and reduction of oral dryness.

4.3. Zmniejszenie suchości w jamie ustnej (ID 1240)

The Panel considers that the following wording reflects the scientific evidence: “Sugar-free chewing gum may reduce oral dryness”.

5.3. Zmniejszenie suchości w jamie ustnej (ID 1240)

The Panel considers that, in order to obtain the claimed effect, sugar-free chewing gum should be used whenever mouth feels dry.
The use of chewing gum should be avoided in children less than three years of age owing to a high choking hazard.

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