ID 132 - Witamina C

PL: Witamina C
EN: Vitamin C
Pdf: vitamin C

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claim is vitamin C (L-ascorbic acid, ascorbate), which is a well recognised nutrient and it is measurable in foods by established methods.
Vitamin C occurs naturally in foods. Ascorbic acid and its salts (ascorbates) are the forms authorised for addition to foods and for use in food supplements (Annex II of the Regulation (EC) No 1925/20065 and Annex II of Directive 2002/46/EC6). This evaluation applies to vitamin C naturally present in foods and those forms authorised for addition to foods (Annex II of the Regulation (EC) No 1925/2006 and Annex II of Directive 2002/46/EC).
The Panel considers that the food constituent, vitamin C, which is the subject of the health claim, is sufficiently characterised.

2.8. Wchłanianie żelaza niehemowego (ID 132, 147)

The claimed effect is “iron absorption”. The Panel assumes that the target population is the general population.
The Panel considers that improving non-haem iron absorption may be beneficial to human health.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - 

The evidence provided by consensus opinions/reports from authoritative bodies and reviews shows that there is good consensus on the role of vitamin C in the body (Bender, 2003; Garrow et al., 2000; IoM, 2000; NNR, 2004; Sadler et al., 1999; Shils et al., 2006; EVM, 2002). Vitamin C is an electron donor, or reducing agent, and its functions are attributable to this action (Shils et al., 2006). On the one hand, vitamin C acts as a major free-radical scavenger in the body, and as electron donor (and cofactor) for eight human enzymes, three of which participate in the biosynthesis (and cross-linking) of collagen and other components of the connective tissue, two of them are required in the biosynthesis of carnitine, one in tyrosine metabolism and two in the biosynthesis of the catecholamines adrenaline and noradrenaline (which act as neurotransmitters) and in the amidation of peptide hormones.

3.8. Wchłanianie żelaza niehemowego (ID 132, 147)

Iron deficiency is one of the most common micronutrient deficiencies with about 30% of world population being anaemic (Ramakrishnan, 2002; WHO, 2008). There is still a significant prevalence of iron deficiency in Europe especially among pregnant women, children and women in reproductive age (WHO, 1992; Badham et al., 2007). The most common consequence of iron deficiency is microcytic anaemia.
Dietary iron is absorbed as Fe2+ and not as Fe3+. Reducing agents, including vitamin C, promote non- haem iron absorption by keeping it reduced (Fe2+). Although the clinical effects of vitamin C intake in raising haemoglobin concentrations when administered with iron are modest, inorganic (non-haem) iron absorption is increased by 1.5 to 10 fold depending on iron status, the dose of vitamin C and the test meal. Vitamin C is administered with iron in clinical practice to increase the absorption of the latter (IoM, 2000, EVM, 2002, Levin et al., 2006).
The Panel concludes that a cause and effect relationship has been established between the dietary intake of vitamin C and the increase of non-haem iron absorption.

4.4. Wchłanianie żelaza niehemowego (ID 132, 147)

The Panel considers that the following wordings reflect the scientific evidence: “Vitamin C increases non-haem iron absorption.”

5.1. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 129, 138, 143, 148), tworzenie kolagenu (ID 130, 131, 136, 137, 149), funkcjonowanie układu nerwowego (ID 133), wchłanianie żelaza niehemowego (ID 132), funkcjonowanie układu odpornościowego (ID 134), and metabolizm energetyczny (ID 135)

The Panel considers that in order to bear the claims a food should be at least a source of vitamin C as per Annex to Regulation 1924/2006. 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

Must at least be a source of vitamin/s as per annex to regulation 1924/2006, when consumed with iron-containing foods