ID 790 - 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.

2.1. Zwiększenie sytości (ID 790)

The claimed effect is “weight management, obesity and satiety”. The Panel assumes that the target population is individuals who need to control their energy intake.
Satiety understood as the decrease in motivation to eat after consumption of food varies in magnitude and duration and may include only changes in appetite ratings (hunger, fullness, satiety, and desire to eat) or also a reduction in subsequent energy intake. The effect may persist up to several hours, may change energy intake either at the next meal or across the day and, if sustained, may lead to a reduction in body weight. In the context of this opinion, satiety is interpreted as the decrease in the motivation to eat after consumption of food leading to a reduction in energy intake.
The Panel considers that an increase in satiety might be a beneficial physiological effect.

2.2. Osiąganie lub utrzymywanie prawidłowej masy ciała (ID 790)

The claimed effect is “weight management, obesity and satiety”. The Panel assumes that the target population is the general population.
Weight management can be interpreted as the contribution to maintenance of a normal body weight. In this context, weight loss in overweight subjects without achieving a normal body weight is considered beneficial to health.
The Panel considers that maintenance or achievement of a normal body weight is a beneficial physiological effect.

3.1. Zwiększenie sytości (ID 790)

The references provided included studies on the effects of food/constituents other than PHGG (e.g., guar gum) on health outcomes other than satiety (e.g., insulin and glucose responses), and studies on the stimulation of glucagon-like peptide-1 release by different food components or test meals. The Panel considers that no scientific conclusions can be drawn from these references for the substantiation of the claim.
Among the references provided assessing appetite ratings, four intervention studies were performed with guar gum (French and Read, 1994; Adam and Westerterp-Plantenga, 2005a and 2005b; Lavin and Read 1995). The Panel considers that no scientific conclusions can be drawn from these references for the substantiation of the claim. Two (Kovacs et al., 2001 and 2002) described the test product as modified guar gum and Wolf et al. (2003) utilise a novel low-viscosity guar gum beverage. Whereas it is uncertain how “modified” guar gum relates to PHGG, the Panel assumes that low- viscosity guar gum refers to PHGG. The three additional articles were cited in the two review articles provided and all refer specifically to PHGG (Pasman et al., 1997; Heini et al., 1998; Van de Ven et al., 1994).
Three of the studies presented assessed the effects of PHGG on appetite ratings during 7-11 days of supplementation (Kovacs et al., 2001; Pasman et al., 1997; Heini et al., 1998) and one additional study investigated the effects of PHGG on appetite ratings after a single meal (Wolf et al., 2003). None of these studies addressed the effects of PHGG on subsequent energy intake. The Panel considers that no sientific conclusions can be drawn form these studies for the substantiation of the claimed effect.
Three of the studies presented assessed the effects of PHGG on appetite ratings and subsequent energy intake.
Pasman et al. (1997) reported a lack of effect of one week of PHGG supplementation (40 g per day) on hunger and satiety in 17 obese women despite a significant reduction in energy intake over the last three days of the week compared to normal (non-supplemented) conditions. However, energy intake was assessed under free-living conditions using self-reported measures, the validity of which is questionable. The Panel considers that this weakness of the study greatly limits the conclusions that can be drawn for the substantiation of the claimed effect.
Van de Ven et al. (1994) reported a reduction in food intake in 15 healthy women following consumption of a fructose/PHGG (3%) preload either 30 or 60 minutes before a test meal compared to placebo. Hunger was also reduced after the preload and for up to 5 h after the test meal in the fructose/PHGG (3%) preload compared to placebo. However, when the energy content of the preload was taken into account, energy intake was higher for the fructose/PHGG (3%) preload plus the meal than for placebo plus the meal.
Kovacs et al. (2002), following a randomised cross-over design, observed an effect of modified guar gum supplementation (2.5g) to a semi-solid meal (compared to an unsupplemented semi-solid meal and to a solid meal) on appetite ratings but not on total energy intake or meal pattern assessed in the laboratory on the last day of each 2-week intervention period in 15 overweight males.
In weighing the evidence, the Panel took into account that the two studies presented showed no effect of PHGG consumption on appetite ratings leading to a reduction in energy intake when the energy content of the test meal was taken into account.
The Panel considers that a cause and effect relationship has not been established between the consumption of PHGG and increased satiety.

3.2. Osiąganie lub utrzymywanie prawidłowej masy ciała (ID 790)

Twenty four references were presented in relation to this claim. Of these, 21 did not address the influence of PHGG manipulations on measures of body weight, one book chapter only reported on the general health effects of dietary fibre, and one review did not refer to any additional pertinent studies than the one described below. The Panel considers that no scientific conclusions can be drawn from these references for the substantiation of the claim.
Kovacs et al. (2001) examined the effect of addition of modified guar gum to a low-energy semi-solid meal on appetite and body weight loss in 28 overweight male volunteers (aged 19-56 years). The study involved three treatment periods of two weeks with a low-energy diet containing a semi-solid meal either with or without modified guar gum or a solid meal. The modified guar gum-supplemented meal prevented the increase in hunger, desire to eat. However, and despite some variability in the effect on weight loss induced by the order of treatments (any intervention was more effective on weight loss when it took place during the first intervention period), no significant differences were observed between the interventions with respect to weight loss.
The Panel considers that a cause and effect relationship has not been established between the consumption of PHGG and maintenance or achievement of a normal body weight.

Warunki i możliwe ograniczenia stosowania oświadczenia

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