ID 845 - Dekstryny z pszenicy

PL: Dekstryny z pszenicy
EN: Wheat dextrin
Pdf: wheat dextrin

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the claim is “wheat dextrin”.
Based on the information provided, the wheat dextrin that is the subject of the claim has a mean molecular weight of 5,344g/mol. The degree of polymerisation is from 15 to 18 glucose units of which 24 % in α-1,6 linkage (Pasman et al., 2006; Van Den Heuvel et al., 2004; Vermorel et al., 2004).
The Panel notes that the food constituent which is the subject of the health claims is a specific commercial preparation of wheat dextrin.
The Panel considers that the food constituent, wheat dextrin in the specific preparation, which is the subject of this opinion is sufficiently characterised in relation to the claimed effects.

2.4. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 845, 3096)

The claimed effect is “reduction of glycaemic response”. The Panel assumes that the target population is individuals willing to reduce their post-prandial glycaemic responses.
In the context of the proposed wordings, the Panel notes 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 is a normal physiological response that varies in magnitude and duration and 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). The evidence provided does not establish that decreasing post-prandial glycaemic responses in subjects with normal glucose tolerance is a beneficial physiological effect. However, it may be beneficial to subjects 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 the reduction of post-prandial glycaemic responses (as long as post-prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect.

3.4. Zmniejszenie stężenia glukozy we krwi po posiłku (ID 845, 3096)

A total of nine references were provided for the substantiation of this claim. One was a reference to a conference contribution, two were references on prospective cohort studies on the association between the intake of cereal fibres, glycaemic load/index and the incidence of non-insulin dependent diabetes mellitus, one was a book chapter on different dietary fibres and five were references on randomised intervention studies on the effects of different sources of soluble dietary fibre (e.g. pea fibre, guar gum, alginate, psyllium) on post-prandial blood glucose and insulin concentrations. None of these studies were conducted using wheat dextrin. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
The Panel concludes that a cause and effect relationship has not been established between the consumption of “wheat dextrin” and reduction of post-prandial glycaemic responses.

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