ID 251 -
Żelazo
PL: Żelazo
EN: Iron
Pdf: various food(s)/food constituent(s) that are referring to children’s development
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is iron which is a well recognised nutrient and is measurable in foods by established methods.
Iron occurs naturally in foodstuffs in different oxidation states. The primarily occurring oxidation states in biological systems are +2 (ferrous state) and +3 (ferric state).
Iron occurs naturally in foods in two forms, haem iron which is primarily derived from haemoglobin and myoglobin in meat and non-haem iron from plants in the form of iron complexes (IoM, 2001). Different forms of iron are authorised for addition to foods (Annex I of Regulation (EC) No 1925/20064 and Annex II of Directive 2002/46/EC5). This evaluation applies to iron 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, iron, which is the subject of the health claims, is sufficiently characterised.
2.3. Metabolizm energetyczny (ID 251, ID 1589)
The claimed effect is “energy production”. The Panel assumes that the target population is the general population.
The Panel considers that normal energy-yielding metabolism is beneficial to human health.
3. Naukowe uzasadnienia wpływu na zdrowie człowieka
Iron is an essential trace element that has important metabolic functions, including oxygen transport and is involved in many redox reactions. Insufficient intake results in the deficiency condition anaemia, adverse outcomes of pregnancy, impaired psychomotor development and cognitive performance and reduced immune function (EFSA, 2004).
3.3. Metabolizm energetyczny (ID 251, ID 1589)
Iron containing porphyrins are also found in cytochromes of the electron transport chains. Cytochromes are electron transport enzymes in mitochondria and other cellular membranes. They are able to undergo reversible oxidation by way of changes in the oxidation state of iron and are essential for the oxidative production of cellular energy in the form of ATP. Other non-haem iron containing enzymes are also involved in the electron transport chain. These are for example cytochrome c reductase, NADH-dehydrogenase and succinate dehydrogenase which are involved in energy-yielding metabolism (Elmadfa and Leitzmann, 1988). Impaired oxygen transport caused by anaemia exerts an indirect effect on the electron transport chain where oxygen acts as electron acceptor (Koolman and Röhm, 1994). It is difficult to determine whether any particular functional abnormality caused by iron deficiency is a specific consequence of the anaemia per se and impaired oxygen delivery or the result of iron deficiency in tissues. However, it has been shown that anaemia and tissue iron deficiency exert independent effects on skeletal muscle (IoM, 2001).
The Panel concludes that a cause and effect relationship has been established between the dietary intake of iron and normal energy-yielding metabolism.
4.3. Metabolizm energetyczny (ID 251, 1589)
The Panel considers that the following wording reflects the scientific evidence: ”Iron contributes to normal energy-yielding metabolism.”
5. Warunki i możliwe ograniczenia stosowania oświadczenia
In order to bear the claims a food should be at least source of iron 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. No Upper Tolerable Intake Levels (UL) have been set for iron (EFSA, 2004).
Warunki i możliwe ograniczenia stosowania oświadczenia
Must at least be a source of mineral/s as per annex to regulation 1924/2006
