ID 1620 - Mykoproteiny

PL: Mykoproteiny
EN: Mycoprotein
Pdf: mycoprotein

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is mycoprotein.
Mycoprotein is produced by fermentation of the mould Fusarium graminearum on a carbohydrate substrate (glucose). The production process includes short heat-treatment of the biomass to reduce the RNA content, followed by filtering and drying to a product containing 75 % water. Mycoprotein contains protein (48 % of dry weight), fat (13 % of dry weight) and fibre (about 25 % of dry weight). Beta-glucans comprise about two-thirds of the fibre and the rest is primarily chitin.
The Panel considers that the food constituent, mycoprotein, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.2. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 1620)

The claimed effect is “reduction in calorie content due to increased satiety”. The Panel assumes that the target population is the general population.
Satiety is the decrease in the motivation to eat after consumption of food. The effect may persist up to several hours, may reduce energy intake either at the next meal or across the day and, if sustained, may lead to a reduction in body weight.
The Panel considers that an increase in satiety leading to a reduction in energy intake, if sustained, might be a beneficial physiological effect.

3.2. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 1620)

Four references were provided in the consolidated list in relation to this claim. All the references reported on human intervention studies which investigated the effects of mycoprotein intake (i.e. as compared to a control protein) on subjective appetite ratings, and measured subsequent energy intake ad libitum (Burley et al., 1993; Turnbull et al., 1991; 1993; Williamson et al., 2006). Some of the studies also assessed possible compensation effects on energy intake at the evening meal (Williamson et al., 2006) or during the next day (Turnbull et al., 1991; 1993). However, all tests were performed on a single occasion, and no conclusions can be drawn from these studies with respect to the sustainability of the effects of mycoprotein consumption on satiety and subsequent energy intake. The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claimed effect.
The Panel concludes that a cause and effect relationship has not been established between the consumption of mycoprotein and a sustained increase in satiety leading to a reduction in energy intake.

Warunki i możliwe ograniczenia stosowania oświadczenia

Consumption of (18g of) mycoprotein (per day) as part of a balanced, low fat diet.