ID 3085 -
Gumy do żucia bez cukru słodzone ksylitolem
PL: Gumy do żucia bez cukru słodzone ksylitolem
EN: Sugar-free chewing gum with Xylitol
Pdf: sugar-free chewing gum sweetened with xylitol
1. Charakterystyka żywności / składnika
The foods/food constituents that are the subject of the health claims are “xylitol-sweetened chewing gum”, “sugar-free chewing gum with xylitol” and “xylitol”. From the information provided, including the conditions of use and the references submitted for the scientific substantiation of the claims, the Panel assumes that the food, which is the subject of the health claim, is sugar-free chewing gum sweetened with xylitol, either alone or in combination with other polyols.
The composition of the gum, i.e. the gum base, is unspecified. The characteristic components of chewing gums are the gum base, which may comprise a complex mixture of elastomers, natural and synthetic resins, fats, emulsifiers, waxes, antioxidants and filler, together with sweetening and flavouring agents (Imfeld, 1999; Rassing, 1996). The common characteristic of sugar-free chewing gums is the absence of fermentable carbohydrates (Edgar, 1998; Ly et al., 2008). The ingredients are well characterised, can be measured by established methods, and the principles of the manufacturing process have been described (Rassing, 1996). Many of the ingredients in the gum base, and most of the sweetening agents used in sugar-free chewing gums, occur naturally in foods.
Xylitol is a well characterised sugar alcohol which occurs naturally in foods. It can be measured by established methods and its manufacturing processes are also well established.
The Panel considers that the food, sugar-free chewing gum sweetened with xylitol, which is the subject of the health claim, is sufficiently characterised in relation to the claimed effects.
2.3. Redukcja osadu nazębnego (płytki nazębnej) (ID 485, 3085)
The claimed effects are “plaque reduction” and “plaque formation”. 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 reduction of dental plaque.
Dental plaque is found on the tooth surface, and consists of a biofilm of microorganisms embedded in a matrix of polymers of host and bacterial origin. Plaque can also become mineralised and form calculus (tartar), a form of hardened dental plaque which provides an ideal medium for further plaque formation. Fermentation of carbohydrates in the mouth by oral bacteria increases the formation of a type of dental plaque that may contribute to dental caries, as well as increase the proportion of cariogenic bacteria in the plaque (Marsh and Nyvad, 2008). Dental plaque can exert adverse effects on dental health (e.g. in relation to approximal caries, gingivitis and periodontitis) when it occurs at sites such as the cervical third, interdentally below the approximal contact point between teeth, along the gingival margin, and in the fissures and pits of the teeth. “Plaque formation” is usually not measured in clinical or in situ studies, but rather the amount of plaque (or “net” plaque formation).
The Panel considers that reduction of dental plaque may be a beneficial physiological effect.
3.3. Redukcja osadu nazębnego (płytki nazębnej) (ID 485, 3085)
A claim on sugar-free chewing gum and reduction of dental plaque has already been assessed with an unfavourable outcome (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2010). The Panel considers that the scientific substantiation of the claim also applies to sugar-free chewing gum sweetened with xylitol. The references cited for this claim did not provide any additional scientific data which could be used to substantiate the claim.
Warunki i możliwe ograniczenia stosowania oświadczenia
Use after eating or drinking
