ID 789 - Częściowo hydrolizowana guma guar

PL: Częściowo hydrolizowana guma guar
EN: Partially Hydrolysed Guar Gum (PHGG)
Pdf: partially hydrolysed guar gum

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food that is subject of the health claim is partially hydrolysed guar gum (PHGG), which is produced from guar gum by digestion with D-mannanase. It has a lower viscosity and a molecular weight of 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.

2.5. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 789, 2932)

The claimed effects are “glycaemic response” and “postprandial blood glucose”. The Panel assumes that the target population is subjects willing to reduce their post-prandial glycaemic responses.
In the context of the proposed wording “contributes to lower the glycaemic response”, 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 function 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 may be a beneficial physiological effect.

3.5. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 789, 2932)

A total of 14 publications were cited in relation to the proposed claims. The references provided included one animal feeding study (Suzuki and Hara, 2004) along with intervention studies and reviews on the health effects of dietary fibre in general, on the health effects of specific fibres other than PHGG (e.g., guar gum), on the health effects of foods with a low glycaemic index, and on the effects of PHGG on health outcomes unrelated to the reduction of post-prandial responses (e.g., blood lipids). The Panel considers that no scientific conclusions can be drawn from these references for the substantiation of the claim. The text of one article was only available in Chinese (Gu et al., 2003) and the English translation was not available to the Panel.
Only two of the studies cited investigated the effects of PHGG on post-prandial glycaemic responses. Golay et al. (1995) examined the effect of PHGG in combination with fructose incorporated into a liquid meal on post-prandial glucose and insulin concentrations in six type 2 diabetic patients. The Panel notes that four of the subjects were treated with oral anti-diabetic therapy. The Panel considers that results from pharmacologically treated type 2 diabetic subjects cannot be extrapolated to the general population.
In the randomised cross over intervention study by Trinidad (2004), eleven healthy subjects and nine type 2 diabetic subjects under dietetic management consumed as a reference 50 g of available carbohydrate from white bread (100 g) and on separate occasions increasing amounts of PHGG (3, 5, 10 and 15 g) either in white bread, added to rice or dissolved in 250 mL water and taken as a drink with white bread. Capillary blood samples were taken before and 15, 30, 45, 60, 90 and 120 minutes after consumption of the test products in normal subjects or before and 30, 60, 90, 120, 150 and 180 minutes after consumption of the test products in diabetic subjects. Whilst increasing amounts of PHGG significantly decreased the area under the plasma glucose curve in a dose-dependent manner in
diabetic subjects, it was not reduced significantly in non-diabetic subjects. The Panel notes the lack of control for a volume effect (it was not reported whether 250 mL of water was consumed in all conditions) and that insulin responses were not assessed. The Panel considers that no scientific conclusions can be drawn from this study in relation to the claimed effect.
In weighing the evidence, the Panel took into account that no conclusions could be drawn for the substantiation of the claim from any of the cited studies which examined the effect of PHGG on post- prandial glycaemic responses.
The Panel concludes that a cause and effect relationship has not been established between the consumption of PHGG and reduction of post-prandial glycaemic responses.

Warunki i możliwe ograniczenia stosowania oświadczenia

AI for total fiber (IOM): 26-38 g/day (ideally 8.5-12.5 g/day soluble fiber)