ID 160 - Witamina E

PL: Witamina E
EN: Vitamin E
Pdf:

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is vitamin E, which is a well recognised nutrient and is measurable in foods by established methods.
Vitamin E is authorised for addition to foods (Annex I of the Regulation (EC) No 1925/20066 and Annex I of Directive 2002/46/EC7). This evaluation applies to vitamin E naturally present in foods and those forms authorised for addition to foods (Annex II of Regulation (EC) No 1925/2006 and Annex II of Directive 2002/46/EC).
The Panel considers that the food constituent, vitamin E, which is the subject of the health claims, is sufficiently characterised.

2.1. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 160, 162, 1947)

The claimed effects are “protection of body cells from oxidative damage by being a free radical scavenger”, “antioxidants and aging”, and “antioxidant”. The Panel assumes that the target population is the general population.
Reactive oxygen species (ROS) including several kinds of radicals are generated in biochemical processes (e.g. respiratory chain) and as a consequence of exposure to exogenous factors (e.g. radiation, pollutants). These reactive intermediates can damage molecules such as DNA, proteins and lipids if they are not intercepted by the antioxidant network, which includes free radical scavengers such as antioxidant nutrients.
No definition has been provided of what constitutes “aging”, and therefore the Panel cannot evaluate the “anti-aging effects” implied in claim ID 162. Also, it should be noted that there is a difference between the ageing process itself and the increasing risk for specific age-related diseases where oxidative and/or free radical-mediated damage may play a role.
The Panel considers that protection of DNA, proteins and lipids from oxidative damage may be a beneficial physiological effect.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka

The evidence provided by opinions/reports from authoritative bodies and reviews shows that there is good consensus on the role of vitamin E in the body (Berdanier et al., 2002; EVM, 2002; Gibney et al., 2002; IoM, 2000; NNR, 2004; Sadler et al., 1999; SCF, 2003; Shils et al., 2006). Vitamin E is fat-soluble and is transported in plasma lipoproteins and partitions into membranes and fat-storage sites where it has the unique role of protecting polyunsaturated fatty acids from peroxidation. Plasma
-tocopherol is regulated by the liver -tocopherol transfer protein ( -TTP). In humans, a genetic
defect in -TTP results in severe vitamin E deficiency (Shils et al., 2006).
A major vitamin E deficiency symptom in humans is peripheral neuropathy characterised by the degeneration of the large calibre axons in the sensory neurons (IoM, 2000). Vitamin E deficiency as a result of inadequate intake of vitamin E is uncommon. Vitamin E deficiency can occur as a result of
genetic abnormalities in -TTP and as a result of various fat malabsorption syndromes. Vitamin E supplementation halts the progression of the neurological abnormalities caused by inadequate nerve
tissue -tocopherol and, in some cases, has reversed these abnormalities. Other vitamin E deficiency symptoms observed in humans include spinocerebellar ataxia, skeleton myopathy, pigmented retinopathy (IoM, 2000), loss of deep tendon reflexes, unsteady gait, restriction of upward gaze and visual field loss (Sadler et al., 1999).

3.1. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 160, 162, 1947)

Vitamin E functions physiologically as a chain-breaking antioxidant that prevents the propagation of lipid peroxidation (Shils et al., 2006; IoM 2000). Vitamin E is part of the antioxidant defence system, which is a complex network including both endogenous and dietary antioxidants, antioxidant enzymes and repair mechanisms, with mutual interactions and synergetic effects among the various components.
The Panel concludes that a cause and effect relationship has been established between the dietary intake of vitamin E and protection of DNA, proteins and lipids from oxidative damage.

4.1. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 160, 162, 1947)

The Panel considers that the following wording reflects the scientific evidence: “Vitamin E contributes to the protection of cell constituents from oxidative damage”.

5. Warunki i możliwe ograniczenia stosowania oświadczenia

The Panel considers that in order to bear the claim a food should be at least a source of Vitamin E as per Annex to Regulation (EC) No 1924/2006. Such amounts can be easily consumed as part of a balanced diet. The target population is the general population. Tolerable Upper Intake Levels (UL) have been established for vitamin E in children, adolescents and adults (SCF, 2003).

Warunki i możliwe ograniczenia stosowania oświadczenia

Must at least be a source of vitamin/s as per annex to regulation 1924/2006