ID 4244 - Oliwa z oliwek

PL: Oliwa z oliwek
EN: Olive Oil
Pdf: olive oil

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food that is the subject of the health claims is olive oil.
Olive oil is produced from the fruits of the olive tree. The composition varies by cultivar, region, altitude, time of harvest and extraction process, particularly with regard to its polyphenol content. Its fatty acid composition is less variable and includes about 70 % oleic acid, 15 % saturated fatty acids (SFAs) and 11 % polyunsaturated fatty acids (PUFAs), mainly linoleic acid (LA), by weight.
The Panel considers that the food, olive oil, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.4. Utrzymanie prawidłowego stężenia glukozy we krwi (ID 4244)

The claimed effect is “permet de réguler le glucoses dans le sang”. The Panel assumes that the target population is the general population.
The Panel assumes that the claimed effect refers to the maintenance of normal blood glucose concentrations.
The Panel considers that long-term maintenance of normal blood glucose concentrations is a beneficial physiological effect.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - 

Most of the references provided in relation to the claims evaluated in this opinion were narrative reviews that did not contain any original data which could be used for the scientific substantiation of the claimed effects, reports on epidemiological and intervention studies on foods or diets other than olive oil (e.g. Mediterranean diet) and/or on health outcomes other than the claimed effects (e.g. cardiovascular events, oxidative stress, endothelium-dependent vasodilation, blood pressure). The
Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effects.

3.4. Utrzymanie prawidłowego stężenia glukozy we krwi (ID 4244)

Only one reference was provided for the scientific substantiation of the claimed effect which was a narrative review on the relationship between impaired fatty acid and phospholipid metabolism, and depression and bipolar disorder in the context of different chronic diseases. The Panel considers that no conclusions can be drawn from this reference for the scientific substantiation of the claim.
The Panel concludes that a cause and effect relationship has not been established between the consumption of olive oil and maintenance of normal blood glucose concentrations.

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