ID 670 - Tłuszcze

PL: Tłuszcze
EN: Fats
Pdf: fats

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is fats.
Dietary fats are well recognised nutrients and are measurable in foods by established methods.
Fats (triacylglycerols) are esters of fatty acids and glycerol. Three fatty acids are esterified to a glycerol backbone, representing more than 90 % by weight of triacylglycerols. Dietary fatty acids are liberated by hydrolysis of triacylglycerols and consist of an even number of carbon atoms usually ranging between 4 and 22. Unsaturated fatty acids comprise mono- (MUFAs) and polyunsaturated fatty acids (PUFAs), which have one (MUFAs) or more double bonds (PUFAs). Most unsaturated fatty acids in the diet have the cis configuration, but trans fatty acids are also present. Both trans- MUFAs and trans-PUFAs exist. Trans-PUFAs have at least one trans double bond and may, in addition, also have double bonds with the cis configuration.
The Panel considers that the food constituent, fats, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.2. Prawidłowe wchłanianie witamin rozpuszczalnych w tłuszczach (ID 670, 2902)

The claimed effect is “absorption of fat-soluble vitamins”. The Panel assumes that the target population is the general population.
The Panel considers that normal absorption of fat-soluble vitamins is a beneficial physiological effect.

3.1. Prawidłowe wchłanianie witamin rozpuszczalnych w tłuszczach (ID 670, 2902)

Triacylglycerols and fatty acids facilitate the absorption of fat-soluble components (e.g. vitamins A, D, E and K, and carotenoids) by the formation of micelles in the small intestine. The bioavailability of fat-soluble vitamins depends on a variety of factors, such as type and physicochemical properties of the fat-soluble vitamin, amount ingested, food matrix, interaction with other food components, age, and nutritional status (Yeum and Russell, 2002). Dose-response data regarding the amount of dietary fat needed to achieve an optimal absorption of fat-soluble vitamins are limited, but such amount is considered to be quite low (IoM, 2005).
In Europe, very low fat intakes are highly unlikely, with 95 % of adults ingesting more than 22-25 % (5th percentile) of their total energy intake as fat. This amount corresponds to a daily fat intake of
40 g (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2010). The Panel considers that at intakes generally observed in European countries, fat is not a limiting factor for the normal absorption of fat-soluble vitamins.
The Panel concludes that a cause and effect relationship has been established between the dietary intake of fats and the normal absorption of fat-soluble vitamins. However, the evidence provided does not establish that inadequate intake of fats leading to impaired absorption of fat-soluble vitamins occurs in the general EU population.

4.1. Prawidłowe wchłanianie witamin rozpuszczalnych w tłuszczach (ID 670, 2902)

The Panel considers that the following wording reflects the scientific evidence: “Fat contributes to the normal absorption of fat-soluble vitamins.”

5.1. Prawidłowe wchłanianie witamin rozpuszczalnych w tłuszczach (ID 670, 2902)

The Panel considers that no conditions of use can be defined.

Warunki i możliwe ograniczenia stosowania oświadczenia

15-30 energy % (around 33-66 g/day)