ID 837 - Guma ksantanowa

PL: Guma ksantanowa
EN: Xanthan
Pdf: xanthan gum

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claim is xanthan gum, which is a polysaccharide used as a food additive.
Xanthan gum is produced by the fermentation of glucose or sucrose by Xanthomonas campestris. The polysaccharide is secreted into the growth medium by the bacterium and is then harvested by precipitation with isopropyl alcohol. The precipitate is dried and milled to a powder form which is readily soluble. Xanthan gum has the capacity to produce a large increase in the viscosity of a liquid. Unlike other gums, it is very stable under a wide range of temperatures and pH.
The Panel considers that the food constituent, xanthan gum, which is the subject of the health claim, is sufficiently characterised.

2. Znaczenie oświadczenia dla zdrowia człowieka

The claimed effect is “bowel functions”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effect refers to changes in bowel function.
The Panel considers that changes in bowel function such as reduced transit time, more frequent bowel movements, increased faecal bulk or softer stools may be a beneficial physiological effect, provided that these changes do not result in diarrhoea.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - Zmiany w funkcjonowaniu jelit (skrócenie czasu pasażu jelitowego, zwiększenie częstości ruchów jelit, zwiększenie objętości stolca)

Among the references provided was a human study in which outcomes unrelated to the claimed effect were investigated. The Panel considers that no conclusions can be drawn from this reference for the scientific substantiation of the claim.
In a randomised, single-blind cross-over study, Tomlin and Read (1988) evaluated the effect of xanthan gum (15 g/day), guar gum (15 g/day) and ispaghula husk (14 g/day) on stool weight, stool frequency and intestinal transit time (measured by the radio-opaque method) in a group of seven healthy volunteers (six males). Each intervention period lasted one week with a wash-out period of one week in between. Measurements performed at baseline and during the intervention periods were
compared (only within-group analysis) with Wilcoxon’s ranked pairs test. The Panel notes that the study was not appropriately controlled, and considers that no conclusions can be drawn from this study for the scientific substantiation of the claim.
Two uncontrolled, one arm human intervention studies with small sample sizes were also provided (Daly et al., 1993; Eastwood et al., 1987). In the study by Eastwood et al. (1987) five healthy male volunteers consumed 10-13 g/day of xanthan gum for 23 days. The effect of xanthan gum on faecal wet and dry weight, and on intestinal transit time, was compared within the group before the intervention and during the intervention at days 16-20. In the study by Daly et al. (1993) xanthan gum (15 g/day) was given to 18 healthy volunteers for 10 days. Stool output, transit time and frequency of defecation were compared within the group before and after the intervention. The Panel considers that no conclusions can be drawn from these uncontrolled studies for the scientific substantiation of the claim.
The Panel notes that no human studies have been provided from which conclusions can be drawn for the scientific substantiation of the claim. The Panel considers that evidence provided in animal studies is not sufficient to predict the occurrence of an effect of consumption of xanthan gum on changes in bowel function in humans.
The Panel concludes that a cause and effect relationship has not been established between the consumption of xanthan gum and changes in bowel function.

Warunki i możliwe ograniczenia stosowania oświadczenia

Xanthan gum - From 1 g to 5 g