ID 435 -
Białko sojowe
PL: Białko sojowe
EN: Soy protein
Pdf: soy protein
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is soy protein.
Soy protein is an edible component derived from the soybean Glycine max (L) Merr. Soy protein may be consumed as part of whole soy bean products that have undergone minimal processing or can be prepared from soybeans by various separation and extraction processes. Food products containing soy protein usually also contain variable amounts and types of phenolic compounds, such as isoflavones, and variable amounts of fatty acids and fibre, which could contribute to the claimed effects. Neither the food constituent nor the conditions of use for these claims provide consistent specifications regarding other components in soy besides protein. Therefore, this evaluation will apply to the protein component in soy. Protein can be measured in soy foods by established methods.
The Panel considers that the food constituent, soy protein, which is the subject of the health claims, is sufficiently characterised.
2.3. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 435)
The claimed effect is “antioxidant health”. The Panel assumes that the target population is individuals performing physical exercise.
In the context of the proposed wording, the Panel assumes that the claimed effect refers to the protection of DNA, proteins and lipids from oxidative damage caused by free radicals that are generated during physical exercise.
Reactive oxygen species (ROS) including several kinds of radicals are generated in biochemical processes (e.g. respiratory chain) and as a consequence of exposure to exogenous factors (e.g. radiation, pollutants). These reactive intermediates damage biologically relevant molecules such as DNA, proteins and lipids if they are not intercepted by the antioxidant network, which includes free radical scavengers such as antioxidant nutrients.
The Panel considers that the protection of DNA, proteins and lipids from oxidative damage may be a beneficial physiological effect.
3.2. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 435)
A total of two references were cited in relation to this claim (Hill et al., 2004; Box et al., 2005). Both report on small-size human intervention studies which investigated the effects of isoflavone-containing soy protein versus isoflavone-free whey protein on lipid peroxidation during physical exercise. The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claimed effect because they do not allow one to distinguish between the effects of the protein component of soy (which is the subject of the health claim) and those of soy isoflavones on lipid peroxidation.
The Panel concludes that a cause and effect relationship has not been established between the consumption of soy protein and the protection of DNA, proteins and lipids from oxidative damage.
Warunki i możliwe ograniczenia stosowania oświadczenia
The product must contain at least 10 grams high quality
Claim to be used for foods for active individuals
