ID 827 -
Błonnik z żyta
PL: Błonnik z żyta
EN: Rye fibre
Pdf: rye fibre
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is rye fibre.
The rye (Secale cereale L.) fibre is predominantly composed of non-starch polysaccharides. The main components of the non-starch polysaccharides in whole grain rye are arabinoxylan (8-12 %), fructan (4.6-6 %), beta-glucan (1.3-2.2 %) and cellulose (1.0-1.7 %) (Kamal-Eldin et al., 2009). More than 80 % of rye fibre is insoluble. Beta-glucan and arabinoxylan are the soluble types of fibre in rye.
Rye bran products may differ with regard to chemical composition and particle size depending on the milling process.
The Panel considers that the food constituent, rye fibre, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.
2.3. Utrzymanie prawidłowego stężenia cholesterolu LDL we krwi (ID 827)
The claimed effect is “cardiovascular system”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings and clarifications provided by Member States, the Panel assumes that the claimed effect refers to the maintenance of normal blood LDL-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.
The Panel considers that maintenance of normal blood LDL-cholesterol concentrations is a beneficial physiological effect.
3.3. Utrzymanie prawidłowego stężenia cholesterolu LDL we krwi (ID 827)
The references provided for the substantiation of the claim included textbooks, a meta-analysis and a review paper on the consumption of wholegrain foods and cardiovascular disease, a meta-analysis on the effect of oat products on blood lipids, a review on viscous fibres, and human intervention studies in ileostomy patients with ulcerative colitis. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
One randomised, cross-over study in humans was provided which investigated the effects of rye fibre on blood cholesterol concentrations (Leinonen et al., 2000). A total of 30 subjects (22 women) consumed rye and wheat breads (20 % of energy intake) for four weeks each with a four-week wash-out period in between. Men consumed on average 219 g of rye bread daily containing 22.1 g fibre (vs. 4.7 g/day fibre from wheat bread), and women 163 g of rye bread daily containing 16.4 g fibre (vs. 3.6 g/day fibre from wheat bread). The estimated daily amounts of beta-glucan were 2 g/day in men and 1.5 g/day in women. Data were analysed separately for men and women. No significant changes in total, LDL- or HDL-cholesterol concentrations were observed during the rye bread intervention compared to the wheat bread intervention. The Panel notes that this study did not show an effect of rye fibre consumption on blood cholesterol concentrations.
In weighing the evidence, the Panel took into account that the only human intervention study provided from which conclusions could be drawn for the scientific substantiation of the claim did not show an effect of rye fibre on blood LDL-cholesterol concentrations.
The Panel concludes that a cause and effect relationship has not been established between the consumption of rye fibre and maintenance of normal blood LDL-cholesterol concentrations.
Warunki i możliwe ograniczenia stosowania oświadczenia
Rye bran and flakes 13-39g/100g of rye fibre, 1.2-3.9g/serving
