ID 788 -
Częściowo hydrolizowana guma guar
PL: Częściowo hydrolizowana guma guar
EN: Partially Hydrolysed Guar Gum (PHGG)
Pdf: partially hydrolysed guar gum
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is partially hydrolysed guar gum (PHGG).
PHGG is produced from guar gum by digestion with D-mannanase. It has a low viscosity and a molecular weight of about 20 kDa. PHGG is not naturally occurring in foods, and is usually consumed in the form of food supplements. PHGG can be measured in foods by established methods.
The Panel considers that the food constituent, partially hydrolysed guar gum, which is the subject of the health claims, is sufficiently characterised.
2.1. Zmniejszenie ilości potencjalnie patogennych mikroorganizmów przewodu pokarmowego (ID 788)
The claimed effect is “bowel health/prebiotic effect”. 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 increasing numbers of bacteria that are considered to be “beneficial”.
The numbers/proportions of bacterial groups that would constitute a “beneficial/healthy/good/or natural balance” of gastro-intestinal flora have not been established. Increasing the number of any group of microorganisms, including lactobacilli and/or bifidobacteria, is not in itself considered to be a beneficial physiological effect.
The Panel considers that the evidence provided does not establish that increasing numbers of gastro- intestinal microorganisms is a beneficial physiological effect.
The Panel considers that the claimed effect, in the context of decreasing potentially pathogenic gastro- intestinal microorganisms, might be a beneficial physiological effect.
3.1. Zmniejszenie ilości potencjalnie patogennych mikroorganizmów przewodu pokarmowego (ID 788)
Among the references provided were narrative reviews which did not provide original data for the scientific substantiation of the claim, one human intervention study on the combination of fructo- oligosaccharides and PHGG which provided no information about the effects of PHGG alone, and human intervention studies which addressed the effects of PHGG on health outcomes (e.g. SCFA concentration in faeces, cholecystokinin concentration in blood, colonic fluid secretion, intestinal transit, constipation, and incidence of diarrhoea in patients receiving total parenteral nutrition) other than the claimed effect. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
In an open label, one-arm, uncontrolled human intervention study, Okubo et al. (1994) evaluated the effect of 7 g of PHGG given three times daily on intestinal microflora. The Panel considers that no conclusions can be drawn from this uncontrolled study for the scientific substantiation of the claim.
The Panel notes that no human studies have been provided from which conclusions could be drawn for the scientific substantiation of the claim. The Panel considers that evidence provided in animal and in vitro studies is not sufficient to predict the occurrence of an effect of PHGG consumption on potentially pathogenic gastro-intestinal microorganisms in vivo in humans.
The Panel concludes that a cause and effect relationship has not been established between the consumption of partially hydrolysed guar gum and decreasing potentially pathogenic gastro-intestinal microorganisms.
Warunki i możliwe ograniczenia stosowania oświadczenia
AI for total fiber (IOM): 26-38 g/day
(ideally 8.5-12.5 g/day soluble fiber)
PHGG: 3-11 g/day
