ID 253 - Żelazo

PL: Żelazo
EN: Iron
Pdf: various food(s)/food constituent(s) that are referring to children’s development

Oświadczenie (4)

Oświadczenie (2)

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.

2.5. Funkcje poznawcze (ID 253)

The claimed effect is “cognitive development and function”. The Panel assumes that the target population is the general population.
The Panel considers that cognitive development is related to children's development and health. Cognitive function includes different functions such as memory, attention (concentration), learning, intelligence and problem solving.
The Panel considers that normal cognitive function 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).

3.5. Funkcje poznawcze (ID 253)

A total of 84 references were provided to substantiate the claimed effect. The great majority of the human studies were in infants and children. One study by Murray-Kolb and Beard (2007) showed an effect of iron supplementation on cognitive function in healthy women between 18-35 years of age.
It is well established that inadequate dietary iron intake in humans leads to reduced oxygen transport, which could have an impact on cognitive function. The cognitive deficiency symptoms observed with iron-deficient anaemia include deficits in attention, perceptual motor speed, memory and verbal fluency (Malestrom, 2002).
The Panel concludes that a cause and effect relationship has been established between the dietary intake of iron and normal cognitive function.

4.5. Funkcje poznawcze (ID 253)

The Panel considers that the following wording reflects the scientific evidence: “Iron contributes to normal cognitive function.”

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