ID 2912 -
Węglowodany z produktów mlecznych
PL: Węglowodany z produktów mlecznych
EN: Carbohydrates in dairy products
Pdf: carbohydrates in dairy products
1. Charakterystyka żywności / składnika
The food constituent that is the subject of this opinion is carbohydrates in dairy products related to low/reduced glycaemic responses.
Dairy products are generally defined as foods produced from cow’s milk where lactose is the prevalent carbohydrate. Lactose is a disaccharide consisting of galactose and glucose molecules bonded through β-1→4 glycosidic linkages. The amount of lactose and other nutrients in milk and milk products varies among milk sources and depends on manufacturing processes.
Dairy products comprise different types of foods such as milk (including flavoured milk), yoghurt, cheese, ice cream, and custards, among others. These products may contain fruits or other ingredients
4 Regulation in various amounts, and may be sweetened with sugar or sugar substitutes. From the reference provided, which consists of an international table of glycaemic index values for a variety of foods including different dairy products from published and unpublished sources (Foster-Powell et al., 2002), it is unclear to which type of carbohydrates in dairy products the claim refers.
The Panel considers that the food constituent, carbohydrates in dairy products, which is the subject of this opinion, is not sufficiently characterised in relation to the claimed effect considered in this opinion.
The Panel concludes that a cause and effect relationship cannot be established between the dietary intake of carbohydrates in dairy products and low/reduced glycaemic responses.
Warunki i możliwe ograniczenia stosowania oświadczenia
GI <35 (ref glocose = 100) only to be used on dairy products containing at least 4g/100g of carbohydrates
