ID 624 - Produky o niskiej zawartości cholesterolu

PL: Produky o niskiej zawartości cholesterolu
EN: Cholesterol
Pdf:

1.10. Foods low in cholesterol (ID 624)

The food constituent that is the subject of the health claims is "cholesterol".
In the context of the proposed wordings and clarifications provided by Member States, the Panel assumes that the foods which are the subject of the health claims are "foods low in cholesterol", and that the claimed effect is maintenance of normal blood cholesterol concentrations.
Cholesterol is a sterol found in all foods of animal origin, whereas foods of plant origin are almost cholesterol-free. Methods are available for the measurement of cholesterol in foods.
The Panel notes that the effects of foods on blood cholesterol may depend on various factors other than the cholesterol content, and, in particular, are dependent on the fatty acid composition of such foods.
The conditions of use for the claim specify "min 10 % fat (product basis), min 70 % UFAs (fat basis), max 2 % TFAs (fat basis) and max 0,02 g cholesterol per 100 g (product basis)" and "2.8-5.8 g DHA and/or EPA per day/up to 20 g fish oil daily". However, the Panel notes that a wide range of foods available on the market could meet one or the other composition specification and still be very variable with respect to the fatty acid profile, and therefore with respect to the effects on blood cholesterol concentrations.
The Panel considers that "foods low in cholesterol", which are the subject of the claim, are not sufficiently characterised in relation to the maintenance of normal blood cholesterol concentrations.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of "foods low in cholesterol" and maintenance of normal blood cholesterol concentrations.

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