ID 593 - Białko

PL: Białko
EN: Protein
Pdf: protein

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claim is protein.
Proteins are important for many body functions (enzyme capacity, antibody action, transport of various substances) and are major cellular structural elements within the body tissues. Protein can be used as an energy source and can be measured in foods by established methods. Proteins are synthesised in vivo in humans from 20 amino acids. Nine of the amino acids are considered as indispensable, meaning they must be provided by the diet, whereas the rest are categorised as dispensable as they can be synthesised within the body from other amino acids. Almost all foods of animal and plant origin contain proteins. Animal dietary sources in particular have a high content of all indispensable amino acids.
The Panel considers that the food constituent, protein, which is the subject of the health claims, is sufficiently characterised.

2.4. Wzrost lub utrzymanie masy mięśniowej (ID 415, 417, 593, 594, 595, 715)

The claimed effects are “body tissues”, “muscle maintenance and recovery”, “maintenance of muscle mass of elderly people”, “development of muscle mass of strength athletes”, “reconstruction and repair of muscle proteins after exercise in endurance athletes” and “supports skeletal muscle protein accretion”. The Panel assumes that the target population is the general population.
In the context of the proposed wording, the Panel assumes that the claimed effect refers to the growth or maintenance of muscle mass. Failure to increase muscle mass during growth and development, and the loss of muscle mass at any age, will reduce muscle strength and power.
The Panel considers that growth or maintenance of muscle mass is a beneficial physiological effect.

3.4. Wzrost i utrzymanie masy mięśniowej (ID 415, 417, 593, 594, 595, 715)

The evidence provided by consensus opinions/reports from authoritative bodies and reviews shows that there is good consensus on the role of dietary protein in the maintenance of whole body lean body mass, including muscle mass. Maintenance of lean body mass is achieved if (protein) nitrogen intake is equal to (protein) nitrogen losses over a period of time. It is well documented that protein intake
(essential amino acids) is necessary to maintain nitrogen (protein) balance as nitrogen is lost from the body primarily via the urine, but also in small amounts via faeces, sweat, skin, hair and nails. Similarly, maintenance of muscle mass is achieved if mean muscle protein synthesis rate is equal to mean muscle protein breakdown rate over a period of time (SCF, 1992; AFSSA, 2007; NNR, 2004; WHO, 1985, 2007; IoM, 2005).
Dietary reference values (DRV) for protein have been defined by national and international bodies for children, adults and elderly people in a context of energy balance and moderate physical activity (SCF, 1992; AFSSA, 2007; NNR, 2004; IoM, 2005; WHO, 2007). Protein intakes within the DRV allow for normal protein turnover and muscle recovery after physical exercise.
The Panel concludes that a cause and effect relationship has been established between the dietary intake of protein and the growth or maintenance of muscle mass.

4.2. Wzrost lub utrzymanie masy mięśniowej (ID 415, 417, 593, 594, 595, 715)

The Panel considers that the following wording reflects the scientific evidence: “Protein contributes to the growth or maintenance of muscle mass”.

5. Warunki i możliwe ograniczenia stosowania oświadczenia

The Panel considers that in order to bear the claims a food should be at least a source of protein as per Annex to Regulation (EC) No 1924/2006. Such amounts can be easily consumed as part of a balanced diet. The target population is the general population.

Warunki i możliwe ograniczenia stosowania oświadczenia

. Food that is a source of or rich in proteins according to the appendix of the regulation 1924/2006 . Daily protein intakes according to the current recommendations for elderly people