ID 682 - Skrobia oporna na trawienie

PL: Skrobia oporna na trawienie
EN: Resistant starch- type 2 (RS) from high amylose maize
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Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claim is resistant starch-type 2 from high amylose maize.
Resistant starch (RS) is defined as starch that escapes digestion and absorption in the small intestine of healthy subjects, and can be classified into four types: RS1 is physically inaccessible to digestion, RS2 describes native starch granules that are protected from digestion by the conformation or structure of the granule, RS3 refers to non-granular starch-derived materials which are generally formed during retrogradation of starch granules in food processing, and RS4 are starches not found in nature which have been chemically modified to decrease their digestibility (Nugent, 2005).
RS from high amylose maize (amylose content between 50 % and 90 %) is categorised as RS2, and is produced from a traditionally bred hybrid of high amylose maize that contains a mixture of digestible and resistant starch. The starch granules in high amylose maize are very stable, and tend not to gelatinise when subjected to the processing conditions used in the manufacture of many common foods.
Methods are available to measure these starch fractions in the laboratory (McCleary and Monaghan, 2002).
The Panel considers that the food constituent, resistant starch from high amylose maize (RS2), which is the subject of the health claims, is sufficiently characterised.
The food constituent that is the subject of the health claim is resistant starch-type 2 from high amylose maize.
Resistant starch (RS) is defined as starch that escapes digestion and absorption in the small intestine of healthy subjects, and can be classified into four types: RS1 is physically inaccessible to digestion, RS2 describes native starch granules that are protected from digestion by the conformation or structure of the granule, RS3 refers to non-granular starch-derived materials which are generally formed during retrogradation of starch granules in food processing, and RS4 are starches not found in nature which have been chemically modified to decrease their digestibility (Nugent, 2005).
RS from high amylose maize (amylose content between 50 % and 90 %) is categorised as RS2, and is produced from a traditionally bred hybrid of high amylose maize that contains a mixture of digestible and resistant starch. The starch granules in high amylose maize are very stable, and tend not to gelatinise when subjected to the processing conditions used in the manufacture of many common foods.
Methods are available to measure these starch fractions in the laboratory (McCleary and Monaghan, 2002).
The Panel considers that the food constituent, resistant starch from high amylose maize (RS2), which is the subject of the health claims, is sufficiently characterised.
The food constituent that is the subject of the health claim is resistant starch-type 2 from high amylose maize.
Resistant starch (RS) is defined as starch that escapes digestion and absorption in the small intestine of healthy subjects, and can be classified into four types: RS1 is physically inaccessible to digestion, RS2 describes native starch granules that are protected from digestion by the conformation or structure of the granule, RS3 refers to non-granular starch-derived materials which are generally formed during retrogradation of starch granules in food processing, and RS4 are starches not found in nature which have been chemically modified to decrease their digestibility (Nugent, 2005).
RS from high amylose maize (amylose content between 50 % and 90 %) is categorised as RS2, and is produced from a traditionally bred hybrid of high amylose maize that contains a mixture of digestible and resistant starch. The starch granules in high amylose maize are very stable, and tend not to gelatinise when subjected to the processing conditions used in the manufacture of many common foods.
Methods are available to measure these starch fractions in the laboratory (McCleary and Monaghan, 2002).
The Panel considers that the food constituent, resistant starch from high amylose maize (RS2), which is the subject of the health claims, is sufficiently characterised.
The food constituent that is the subject of the health claim is resistant starch-type 2 from high amylose maize.
Resistant starch (RS) is defined as starch that escapes digestion and absorption in the small intestine of healthy subjects, and can be classified into four types: RS1 is physically inaccessible to digestion, RS2 describes native starch granules that are protected from digestion by the conformation or structure of the granule, RS3 refers to non-granular starch-derived materials which are generally formed during retrogradation of starch granules in food processing, and RS4 are starches not found in nature which have been chemically modified to decrease their digestibility (Nugent, 2005).
RS from high amylose maize (amylose content between 50 % and 90 %) is categorised as RS2, and is produced from a traditionally bred hybrid of high amylose maize that contains a mixture of digestible and resistant starch. The starch granules in high amylose maize are very stable, and tend not to gelatinise when subjected to the processing conditions used in the manufacture of many common foods.
Methods are available to measure these starch fractions in the laboratory (McCleary and Monaghan, 2002).
The Panel considers that the food constituent, resistant starch from high amylose maize (RS2), which is the subject of the health claims, is sufficiently characterised.

2.2. Korzystny wpływ na zdrowie układu pokarmowego (ID 682)

The claimed effect is “digestive health benefits”. The Panel assumes that the target population is the general population.
The claimed effect is not sufficiently defined, and no further details were provided in the proposed wordings.
The Panel considers that the claimed effect is general and non-specific, and does not refer to any specific health claim as required by Regulation (EC) No 1924/2006.

Warunki i możliwe ograniczenia stosowania oświadczenia

Each serving of a RS fortified food should provide at least 3g RS. The food must be eaten as part of healthy lifestyle and diet.