ID 818 - Pektyny

PL: Pektyny
EN: Pectins
Pdf: pectins

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is pectins. Pectins are composed of linear chains of alpha-(1,4)-galacturonic acid units with varying degrees of methylation and side chains including galacturonic and glucuronic acids. Pectins are viscous and water-soluble but unavailable for digestion in the human small intestine. Pectins are found in fruits and vegetables, and they are used as thickeners by the food industry.
The Panel considers that the food constituent, pectins, which is the subject of the health claims is sufficiently characterised.

2.2. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 818)

The claimed effect is “cholesterol maintenance”. The Panel assumes that the target population is the general population.
The Panel notes that the claimed effect relates to the 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 (>4.14 mmol/L), may compromise the normal structure and function of the arteries. High-density lipoproteins (HDL) act as cholesterol scavengers and are involved in the reverse transport of cholesterol in the body (from peripheral tissues back to the liver).
The Panel considers that maintenance of normal blood cholesterol concentrations is a beneficial physiological effect.

3.2. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 818)

All the studies presented in the consolidated list assessing the effects of pectins on blood cholesterol in humans have been considered in one review and one meta-analysis of randomised controlled trials (Reiser, 1987; Brown et al., 1999).
In a meta-analysis of randomised controlled intervention studies on the effects of different types of soluble fibre (including pectins) on the blood lipid profile (Brown et al.,1999), seven studies on pectins including 277 subjects (216 men) were considered (mean age 50 years, range 31-65 years). Four studies had a cross-over design (n=88) and three had a parallel design (95 and 94 subjects randomised to the pectins and control groups, respectively). Four studies were on healthy subjects, one in hypercholesterolaemic subjects, one in diabetics and one in subjects at high risk of coronary heart disease. The seven studies considered had total cholesterol and triglyceride concentrations as outcomes, whereas only six assessed changes in HDL-cholesterol concentrations and four in LDL-cholesterol concentrations. Initial serum total and serum LDL-cholesterol concentrations were 5.62 ± 0.7 mmol/L and 4.01 ± 0.59 mmol/L, respectively. The mean dose of pectins used in the studies was 4.7 g per day (range 2.2-9 g per day), and the average length of treatment was 34 days (range 28-42 days). Five studies used a low-fibre control, whereas in two the control was diet only. The meta-analysis showed a statistically significant effect of pectins on serum total and LDL- cholesterol concentrations at doses of 2.2 to 9 g per day. There was a significant dose-response relationship between the intake of soluble fibre (including pectins) and the total and LDL-cholesterol- lowering effect, whereas the dose-response relationship was not significant for HLD-cholesterol and triglycerides. It was estimated that one gram of pectins per day produced a change in total and LDL-cholesterol concentrations of -0.07 (95 %CI =-0.117 to -0.022) and -0.05 mmol/L (95 %CI=-0.087 to -0.022), respectively. These changes were statistically significant. No significant changes in HDL-cholesterol or triglycerides were observed in relation to pectin consumption.
In the review by Reiser (1987), 18 studies on pectins using doses of 2 to 40 g per day were included. The individual studies included 6 to 30 mostly healthy subjects. In 14 of them pectins showed a significant effect on serum total cholesterol concentrations. LDL-cholesterol concentrations were generally not assessed. In the dose-response study in 16 subjects by Palmer and Dixon (1966), doses of 2 to 10 g per day were used. Doses of 6 to 10 g per day significantly reduced serum total cholesterol concentrations by 4 to 6 %, whereas the effects of 2 to 4 g per day were statistically non significant.
Like for other water-soluble fibres, the effect of pectins 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.
In weighing the evidence, the Panel took into account the consistency of the total and LDL-cholesterol lowering effect of pectins across the studies considered, and that the mechanism by which pectins could exert the claimed effect is well known.
The Panel considers that a cause and effect relationship has been established between the consumption of pectins and maintenance of normal blood cholesterol concentrations.

4.2. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 818)

The Panel considers that the following wording reflects the scientific evidence: “Consumption of pectins contributes to the maintenance of normal blood cholesterol levels”.

5.2. Utrzymanie prawidłowego stężenia cholesterolu we krwi (ID 818)

The Panel considers that, in order to bear the claim, at least 6 g per day of pectins should be consumed in one or more servings. The target population is adults.

Warunki i możliwe ograniczenia stosowania oświadczenia

Where a daily value is indicated the amount per serving is typicaly 25% unless otherwise stated 6g/ day