ID 808 - Guma guar

PL: Guma guar
EN: Cyamopsis tetragonolobus (Guar)
Pdf: Cyamopsis tetragonoloba

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is guar gum. Guar gum is a water-soluble type of fibre, a galactomannan composed of a backbone of D-mannose units with D-galactose attached at every second mannose unit. It is derived from the cluster bean (Cyamopsis tetragonoloba (L.) Taub.). Guar gum is non-digestible in the human small intestine. The molecular weight is about
220 kDa. Guar gum is not naturally occurring in foods and is usually consumed in the form of food supplements. Guar gum has a high viscosity, it is used as a thickener by the food industry, and can be measured in foods by established methods.
The Panel considers that the food constituent, guar gum, which is the subject of the health claims is sufficiently characterised.

2.3. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 808)

The claimed effect is “cholesterol maintenance”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel notes that the claimed effect refers to maintenance of normal blood cholesterol concentrations.
Low-density lipoproteins (LDL) carry cholesterol from the liver to peripheral tissues, including the arteries. Elevated LDL-cholesterol, by convention >160 mg/dL, may compromise the normal structure and function of the arteries.
The Panel considers that maintenance of normal blood cholesterol concentrations is a beneficial physiological effect.

3.3. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 808)

The references provided include human studies on the effects of dietary fibre on different outcomes, and on the effects of guar gum on blood glucose control in type 2 diabetic subjects under pharmacological treatment. The Panel considers that no scientific conclusions can be drawn from these references for the substantiation of the claim.
The references provided reporting on randomised controlled trials (RCTs) conducted in humans and investigating the effects of guar gum on blood cholesterol concentrations have been reviewed in the meta-analysis by Brown et al. (1999). The meta-analysis included 18 RCTs (13 with parallel design, five with a cross-over design) on the effects of guar gum at doses of 6.6 to 30 g/d (average dose 17.5 g/d) on total (n=17) and LDL (n=12) cholesterol concentrations for intervention periods of two weeks or longer. The studies included healthy (normocholesterolaemic), hypercholesterolaemic, and diabetic subjects. In 13 out of the 17 studies, serum total cholesterol concentrations were significantly reduced after the administration of guar gum as compared to the low-fibre control group. The four studies not showing a significant effect on blood cholesterol used doses of 6.6 g/d (one study) and of 15 g/d (three studies). The meta-analysis showed a statistically significant effect of guar gum on serum total and LDL-cholesterol at doses of 9-30 g/d. An inverse (non-linear) association was found between the dose of guar gum consumed and the changes in total and LDL cholesterol concentrations. After controlling for initial blood cholesterol values, type of study design, type of control, treatment length, background diet, type of subject, weight change, or changes in dietary intake of fat and cholesterol were not significant predictors of the effects of guar gum intake on blood lipids. In a weighted dose-response model, it was estimated that one gram of guar gum lowered serum total cholesterol by 0.026 mmol/L and LDL cholesterol by 0.033 mmol/L. HDL cholesterol significantly (but minimally) decreased (by 0.003 mmol/L per gram, 15 studies considered), whereas triglyceride concentrations were not affected. The effect of water-soluble fibre on blood (LDL) cholesterol concentrations is likely to depend on its viscosity, which reduces the reabsorption of bile acids, increases the synthesis of bile acids from cholesterol, and reduces circulating blood cholesterol concentrations.
The Panel concludes that a cause and effect relationship has been established between the consumption of guar gum and the reduction of blood cholesterol concentrations.

4.1. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 808)

The following wording reflects the scientific evidence: “Consumption of guar gum contributes to maintainance of normal blood cholesterol levels.”.

5.1. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 808)

In order to bear a claim, foods should provide at least 10 g per day of guar gum in one or more servings. The target population is adults.

Warunki i możliwe ograniczenia stosowania oświadczenia

10 g/day