ID 556 -
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.
2.2. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 556)
The claimed effect is “control of cholesterol”. The Panel assumes that the target population is the general population. In the context of the proposed wording and clarifications provided by Member States, the Panel assumes that the claimed effect refers to the maintenance of normal blood cholesterol concentrations.
A claim on soy protein and the reduction of blood cholesterol concentrations has already been assessed with an unfavourable outcome (EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), 2010). All of the references provided in the consolidated list, and which addressed the effects of soy protein on blood cholesterol concentrations, were considered in this previous Opinion.
Warunki i możliwe ograniczenia stosowania oświadczenia
Juices with 1.5-3g/100g of added soy protein, 3-6g/ serving
