ID 674 -
Polyunsatura-ted fatty acids
PL:
EN: Polyunsatura-ted fatty acids
Pdf:
1.6. Replacement of mixtures of saturated fatty acids (SFAs) as present in foods or diets with mixtures of polyunsaturated fatty acids (PUFAs) (ID 674, 4335)
The food constituent that is the subject of the health claims is “polyunsaturated fatty acids”.
In the context of the proposed wordings, the Panel assumes that the food constituent, which is the subject of the health claim, is saturated fatty acids (SFAs), which should be replaced by cis-polyunsaturated fatty acids (cis-PUFAs) in foods or diets in order to obtain the claimed effect.
The Panel considers that the food constituent, saturated fatty acids as present in foods or diets, and the food constituent, mixtures of cis-PUFAs, which should replace SFAs in foods, and which are the subject of the health claim, are sufficiently characterised (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2011a).
2.7. Replacement of mixtures of saturated fatty acids (SFAs) as present in foods or diets with mixtures of polyunsaturated fatty acids (PUFAs) and maintenance of normal blood LDL-cholesterol concentrations (ID 674, 4335)
The claimed effect is “cardiovascular system”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effects refer to the maintenance of normal blood LDL-cholesterol concentrations.
A claim on the replacement of mixtures of SFAs with cis-MUFAs and/or cis-PUFAs in foods or diets and maintenance of normal blood LDL-cholesterol concentrations has already been assessed with a favourable outcome (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2011a).
Warunki i możliwe ograniczenia stosowania oświadczenia
6-10 energy % (around 13-22 g/day).;The product shall contain a significant amount of PUFA compared to the recommended daily allowance. Health claims can be applied on foods complying with requirements of nutrition claims „High polyunsaturated fatty acids”
