ID 1937 -
Sprzężony kwas linolowy
PL: Sprzężony kwas linolowy
EN: CLA (Conjugated linoleic acid)
Pdf: conjugated linoleic acid
Oświadczenie (2)
- zdolności antyoksydacyjne
- antioxidativity
1. Charakterystyka żywności / składnika
The food that is the subject of the health claim is conjugated linoleic acid (CLA).
CLA refers to a group of positional and geometric isomers of linoleic acid that are characterised by the presence of conjugated dienes. CLA is a natural, but minor, component of fats from ruminant animals present in the human diet primarily in meat and dairy products. In nature, the most abundant isomer is cis-9, trans-11 (c9, t11), whereas in supplement forms CLA is typically sold as an equal mix of the two predominant isomers c9, t11 and t10, c12. Different isomers may have different effects.
The majority of the human intervention studies provided for the scientific substantiation of the health claims have used equimolar combinations of the c9, t11 and t10, c12 isomers, and therefore the Panel assumes that the food, which is the subject of the health claims, is an equimolar mixture of the CLA isomers c9, t11 and t10, c12
The Panel considers that the food constituent, an equimolar mixture of the conjugated linoleic acid (CLA) isomers c9, t11 and t10, c12, which is the subject of the health claims, is sufficiently characterised.
2.4. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 564, 1937)
The claimed effects are “antioxidativity” and “antioxidant capability”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effect refers to the antioxidant properties of the food component and to the protection of body cells and molecules from oxidative damage caused by free radicals.
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 damage biologically relevant 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.
The Panel considers that protection of DNA, proteins and lipids from oxidative damage may be a beneficial physiological effect.
3.4. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 564, 1937)
Four references were provided in the list in relation to this claim. Two reviews and one intervention study were on the effects of CLA consumption on outcomes unrelated to the claimed effect (e.g. cancer prevention, immune function). The fourth reference reported on an in vitro study which assessed the capacity of CLA in scavenging free radicals (Yu, 2001). The Panel notes that the capacity of a food to scavenge free radicals in vitro does not predict the occurrence of an effect in the protection of cells or molecules from oxidative damage in vivo.
No human studies which investigated the effects of CLA on markers of oxidative damage to DNA, proteins or lipids have been provided.
The Panel concludes that a cause and effect relationship has not been established between the
consumption of an equimolar mixture of the CLA isomers c9, t11 and t10, c12 and the protection of DNA, proteins or lipids from oxidative damage.
Warunki i możliwe ograniczenia stosowania oświadczenia
The product must contain at least 1.5 gram CLA per
serving Claim to be used for foods for active individuals