ID 672 -
Niska zawartość kwasów tłuszczowych trans
PL: Niska zawartość kwasów tłuszczowych trans
EN: Decrease of trans fatty acids;
Pdf:
1.11. Foods low in trans-fatty acids (ID 672, 4333)
The food constituent that is the subject of the health claims is "decrease of trans-fatty acids".
In the context of the proposed wordings, the Panel assumes that the foods which are the subject of the health claims are "foods low in trans-fatty acids", and that the claimed effect is maintenance of normal blood cholesterol concentrations.
Unsaturated fatty acids are aliphatic monocarboxylic acids with one (monounsaturated fatty acids, MUFAs) or more (polyunsaturated fatty acids, PUFAs) double bonds which can be liberated by hydrolysis of triacylglycerols from fats and oils. Most unsaturated fatty acids in the diet have the cis configuration, but trans-fatty acids (TFAs) are also present. These fatty acids originate from several sources and trans-MUFAs are the most common TFAs in the diet. Trans-PUFAs are also present. Trans-PUFAs have at least one trans double bond and may also have double bonds in the cis configuration.
The Panel notes that the effects of foods on blood cholesterol may depend on various factors other than the content in TFAs, and, in particular, are dependent on the fatty acid composition of such foods.
No reference to the fatty acid profile of "foods low in trans-fatty acids", which are the subject of the claim, is made in the information provided.
The Panel considers that "foods low in trans-fatty acids", 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 trans-fatty acids" and maintenance of normal blood cholesterol concentrations.
Warunki i możliwe ograniczenia stosowania oświadczenia
Less than 1 energy %;(around 2 g/day).;;
