ID 786 - Pektyny

PL: Pektyny
EN: Pectins
Pdf: pectins

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is pectins. Pectins are composed of linear chains of alpha-(1,4)-galacturonic acid units with varying degrees of methylation and side chains including galacturonic and glucuronic acids. Pectins are viscous and water-soluble but unavailable for digestion in the human small intestine. Pectins are found in fruits and vegetables, and they are used as thickeners by the food industry.
The Panel considers that the food constituent, pectins, which is the subject of the health claims is sufficiently characterised.

2.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 786)

The claimed effect is “reduces the postprandial levels of glucose”. The Panel assumes that the target population is individuals willing to reduce their post-prandial glycaemic responses.
The Panel notes that the claimed effect relates to the reduction of post-prandial glycaemic responses.
Postprandial glycaemia is interpreted as the elevation of blood glucose concentrations after consumption of a food and/or meal. This is a normal physiological response that varies in magnitude and duration and may be influenced by the chemical and physical nature of the food or meal consumed, as well as by individual factors (Venn and Green, 2007). The evidence provided does not establish that decreasing post-prandial glycaemic responses in subjects with normal glucose tolerance is a beneficial physiological effect. However, it may be beneficial to subjects with impaired glucose tolerance as long as post-prandial insulinaemic responses are not disproportionally increased. Impaired glucose tolerance is common in the general population of adults.
The Panel considers that the reduction of post-prandial glycaemic responses (as long as post-prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect.

3.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 786)

A review of 16 intervention studies in humans investigating the effects of pectins in post-prandial blood glucose responses was provided (Reiser, 1987). Four of these studies were conducted in diabetic subjects under pharmacological treatment for blood glucose control. Two studies were on the combined effects of pectins plus guar gum and one study was on guar gum alone. In four studies plasma insulin concentrations were not reported. The Panel considers that no conclusions can be drawn from these references for the substantiation of the claimed effect.
Several studies investigated the effects of pectins in various doses (between 10 and 20 g/meal) and in various types of meals (pectins incorporated in marmalade or juice or added to a glucose drink) compared to the same foods or meals without pectins (Jenkins et al., 1977, 1978; Gold et al., 1980; Sahi et al., 1985; Haber et al., 1977; Bolton et al., 1981) following a randomised cross-over design. Five of the studies showed significant reductions in postprandial blood glucose responses after consumption of pectin-containing foods or meals (Jenkins et al., 1977, 1978; Gold et al., 1980; Sahi et al., 1985; Bolton et al., 1981). In three of the studies postprandial insulin responses were significantly lower with the pectin-food or meal (Jenkins et al., 1977, 1978; Bolton et al., 1981), whereas no differences between interventions were observed in two studies (Gold et al., 1980; Sahi et al., 1985). The Panel notes that all the studies were small and included between five and ten healthy subjects.
The remaining studies were a meta-analysis of randomised controlled trials in humans and a rat study on the effects of different dietary fibres, including pectins, on blood cholesterol concentrations, a narrative review on the effects of pectins on human metabolism, a rat study on the action of various
pectins on glucose uptake in intestinally perfused rats and a human intervention study on the effects of pectins combined with guar gum on post-prandial blood glucose responses. None of these references investigated the effects of pectins alone on post-prandial blood glucose responses in humans. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
The effect of pectins (a water-soluble fibre) on the post-prandial blood glucose concentrations is partly related to a decreased rate of diffusion of available carbohydrates to the absorptive mucosal surface partially due to a delay in gastric emptying.
In weighing the evidence, the Panel took into account the consistency of a post-prandial blood glucose-lowering effect of pectins consumed in foods or meals across the studies considered, and that the mechanism by which pectins could exert the claimed effect is well known.
The Panel concludes that a cause and effect relationship has been established between the consumption of pectins and a reduction of post-prandial glycaemic responses.

4.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 786)

The Panel considers that the following wording reflects the scientific evidence: “Consumption of pectins contributes to the reduction of the blood glucose rise after meals”.

5.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 786)

The Panel considers that, in order to bear the claim, at least 10 g of pectins per meal should be consumed. The target population is adults willing to reduce their post-prandial glycaemic responses.

Warunki i możliwe ograniczenia stosowania oświadczenia

10g/ day