ID 735 - Kofeina

PL: Kofeina
EN: Caffeine
Pdf: caffeine

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The foods/food constituents that are the subject of the health claims are Coffea arabica L. (coffee) and other Coffea spp., Paullinia cupana Kunth (guarana) and caffeine.
Caffeine is a natural compound present in coffee beans and tea leaves. Other sources include the kola nut, yerba mate, guarana berries and Yaupon Holly. Caffeine is a well characterised substance which can be measured by established methods.
The food/food constituent which is the subject of ID 1101 is “Coffea arabica L. and other spp”. Coffee contains a wide range of compounds including caffeine and other purine derivatives, polyphenolic compounds such as the degradation product caffeic acid, and specific diterpenes such as kahweol and cafestol. No information was provided on the concentration of such compounds in coffee, but these compounds will likely depend on the coffee variety, on the roasting of the beans and, in relation to human consumption, on the brewing process, such as the use of coffee filters. The Panel notes that “caffeine” has been specified as the “active” food constituent that is responsible for the claimed effects considered in this opinion, but the Panel also notes that coffee contains a wide and variable range of compounds, including caffeine.
The food constituents which are the subjects of IDs 2063, 2103 and 2375 are “guarana”, “Paullinia cupana (Common Name: guarana)” and “guarana seed; (Paulina cupana fruit)”. The varieties Paullinia cupana Kunth and Paullinia cupana var. sorbilis (Mart.) Ducke are native to the Amazon basin. Guarana is derived from both wild and cultivated plants. The seeds typically contain: caffeine 2.5-5 %, tannins 16 %, saponins, theophylline and theobromine (small quantities) (Carlini, 2003; Houghton, 1995; Scholey and Haskell, 2008). The Panel notes that “caffeine” has been specified as the “active” food constituent which is responsible for the claimed effects considered in this opinion, but the Panel also notes that guarana contains a wide and variable range of compounds, including caffeine.
The Panel considers that, whereas the foods/food constituents Coffea arabica L. and Paullinia cupana Kunth are not sufficiently characterised in relation to the claimed effects evaluated in this opinion, the food constituent caffeine is sufficiently characterised.

2.1. Zwiększenie oksydacji tłuszczów prowadzące do redukcji tkanki tłuszczowej (ID 735, 1484)

The claimed effect is “fat metabolism/energy expenditure”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effect refers to an increased fat oxidation leading to a reduction in body fat mass.
The Panel considers that increased fat oxidation leading to a reduction in body fat mass might be a beneficial physiological effect.

3.1. Zwiększenie oksydacji tłuszczów prowadzące do redukcji tkanki tłuszczowej (ID 735, 1484)

Among the references provided for the scientific substantiation of the claim were narrative reviews and human studies which were unrelated to the claimed effect (e.g. performance during prolonged physical exercise, cognitive function and mood) and eight references, which reported on acute, single dose human intervention studies on the effects of caffeine on fat oxidation and/or blood lipids which did not assess changes in body fat mass (Acheson et al., 1980; Arciero et al., 1995; 2000; Dulloo et al., 1999; Hadjicharalambous et al., 2006; McNaughton, 1986; Rumpler et al., 2001; Ryu et al., 2001). The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
One reference described a longer-term human intervention study on the effects of caffeine plus epigallocatechin on body weight and body composition (Westerterp-Plantenga et al., 2005), and another reference reported the effects of a caffeine-containing vitamin and plant-based supplement administered for eight weeks on body composition compared to placebo (microcrystalline cellulose) (Malek et al., 2006). The Panel considers that no conclusions can be drawn from studies using caffeine in combination with other substances for the scientific substantiation of a claim on caffeine alone.
The Panel concludes that a cause and effect relationship has not been established between the consumption of caffeine and increased fat oxidation leading to a reduction in body fat mass.

5. Warunki i możliwe ograniczenia stosowania oświadczenia

The Panel considers that, in order to bear the claim, a product should contain at least 75 mg caffeine per serving. The target population is the general adult population.
For children, consumption of a dose of 5 mg/kg body weight could result in transient behavioural changes, such as increased arousal, irritability, nervousness or anxiety (SCF, 1999). In relation to pregnancy and lactation, moderation of caffeine intake, from whatever source, is advisable. A European Commission Directive lays down rules for the labelling of foodstuffs containing caffeine (Directive 2002/67/EC6).

Warunki i możliwe ograniczenia stosowania oświadczenia

Minimum of 150 mg per day / 5-15mg/kg bodywt caffeine