ID 796 - Maltodekstryna oporna na trawienie

PL: Maltodekstryna oporna na trawienie
EN: Fibersol-2 (a resistant dextrin, i.e. a soluble dietary fiber)
Pdf: resistant maltodextrin

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is resistant maltodextrin.
Resistant maltodextrin is produced by pyrolysis and enzymatic hydrolysis of corn starch and is indigestible in the small intestine. Resistant maltodextrin has a molecular weight of 2,000. It is up to 70 % soluble in water at 20° C, and produces clear solutions with very low viscosity.
The Panel considers that the food constituent, resistant maltodextrin, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 796)

The claimed effect is “post-prandial blood glucose”. The Panel assumes that the target population is individuals wishing to reduce their post-prandial glycaemic responses.
In the context of the proposed wordings, the Panel assumes that the claimed effect refers 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 which varies in magnitude and duration, and which 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). Decreasing post-prandial glycaemic responses may, for example, be beneficial to individuals 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 reduction of post-prandial glycaemic responses (as long as post-prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka

The majority of the references provided in relation to the claims evaluated in this opinion were full text articles in Japanese for which only the abstract was available in English. The limited information available to the Panel in an EU language did not allow a full evaluation of these references.

3.1. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 796)

Of the three references provided with a full text in an EU language in relation to this claim, one addressed the characterisation of indigestible maltodextrin and one reported on post-prandial blood
concentrations of triglycerides. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
A human intervention study investigated the effects of supplemental resistant maltodextrin on post-prandial glucose response to a rapidly digested starch in 30 non-diabetic subjects using a randomised, cross-over design (Wolf et al., 2001). Subjects consumed a product containing 67.5 g of corn syrup solids or the same amount plus 16 g of resistant maltodextrin. The post-prandial incremental changes from baseline in blood glucose concentrations (measured at 30-min intervals up to two hours) did not significantly differ between interventions at any time point. Mean peak incremental change from baseline, and net incremental area under the curve also did not significantly differ between interventions.
The Panel notes that the only reference from which conclusions can be drawn for the scientific substantiation of the claimed effect did not show an effect of resistant maltodextrin on post-prandial glycaemic responses. In addition, post-prandial insulinaemic responses were not reported.
The Panel concludes that a cause and effect relationship has not been established between the consumption of resistant maltodextrin and reduction of post-prandial glycaemic responses.

Warunki i możliwe ograniczenia stosowania oświadczenia

For addition to food and beverages with daily intake in the range 4g to 30g' Intake per consumption occasion up to 10g.