ID 846 -
Dekstryny z pszenicy
PL: Dekstryny z pszenicy
EN: Wheat dextrin
Pdf: wheat dextrin
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.
2.5. Zwiększenie ilości magnezu i/lub wapnia w organizmie (ID 846, 3097)
The claimed effect is “mineral absorption”. 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 an increase in magnesium and/or calcium absorption and retention.
The Panel notes that magnesium and/or calcium absorption is generally not a limiting factor for magnesium and calcium retention.
The Panel considers that an increase in magnesium and/or calcium absorption leading to an increase in magnesium and/or calcium retention might be a beneficial physiological effect.
3.5. Zwiększenie ilości magnezu i/lub wapnia w organizmie (ID 846, 3097)
Only one reference was provided for the substantiation of this claim.
Vermorel et al. (2004) performed a randomised, cross-over intervention study which investigated the effects of wheat dextrin on calcium, magnesium and zinc absorption and retention compared to dextrose (control) in 10 healthy young men. Wheat dextrin and dextrose at doses of about 100 g per day (consumed in six equal fractional doses per day in the context of a weight maintenance diet) were consumed by subjects for 11 days each (after a 20-day adaptation period on each diet with incremental doses of wheat dextrin and dextrose from 20 g per day until the target dose was reached) with a washout period of four weeks in between. Food intake was determined for 11 days using the duplicate meal method and faeces and urine were collected for 10 days for analysis. A statistically significant increase in magnesium absorption accompanied by a significant increase in urinary magnesium excretion and magnesium retention was observed for wheat dextrin compared to dextrose. No
significant differences were observed between treatments with respect to calcium absorption, urinary excretion or retention. The Panel notes the small number of subjects and the short duration of the study period.
In weighing the evidence, the Panel took into account that only one study reports an effect of wheat dextrin on magnesium (but not on calcium) retention in a small sample of subjects during a very short time, that no information is provided about the sustainability of the effect and that no evidence for a mechanism by which wheat dextrin could exert the claimed effect has been provided.
The Panel concludes that a cause and effect relationship has not been established between the consumption of “wheat dextrin” and an increase in calcium and/or magnesium absorption leading to an increase in calcium and/or magnesium retention.
Warunki i możliwe ograniczenia stosowania oświadczenia
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