ID 852 -
Beta-glukany z jęczmienia
PL: Beta-glukany z jęczmienia
EN: Barley beta-glucan
Pdf: beta-glucans from oats
1. Charakterystyka żywności / składnika
The foods/food constituents that are the subject of the health claims are “barley grain fibre”, “oat grain fibre”, “oats beta-glucan”, “barley beta-glucan”, “barre céréalière diététique contenant de l'avoine”, and “oatbran and oatbran products”.
From the conditions of use and references provided, the Panel assumes that the food constituent responsible for the claimed effects is beta-glucans from oats and barley.
Beta-glucans are soluble cereal fibres. They are non-starch polysaccharides composed of glucose molecules in long linear glucose polymers with mixed β-(1→4) and β-(1→3) links with an approximate distribution of 30 % to 70 %. Their molecular weight varies from 50 to 2,000 kDa. Beta-glucans occur naturally in the bran of cereal grasses such as barley (~7 %), oats (~5 %), rye and wheat (1-2 %), and are measurable in foods by established methods. This opinion applies to beta- glucans naturally present in foods, and added to foods.
The mixed linkages are important for their physical properties, such as solubility and viscosity. Their viscosity is a function of the concentration of dissolved beta-glucans, and of their molecular weight (Wood et al., 2000), and further depends on differences in raw materials, processing and methods of determination.
The Panel considers that the food constituent, beta-glucans from oats and barley, which is the subject of the health claims, is sufficiently characterised.
2.2. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 851, 852)
The claimed effect is “increases satiety, prolongs satiety”. The Panel assumes that the target population is the general population.
Satiety is the decrease in motivation to eat after consumption of food. The effect may persist up to several hours, may reduce energy intake either at the next meal or across the day and, if sustained, may lead to a reduction in body weight.
The Panel considers that an increase in satiety leading to a reduction in energy intake, if sustained, might be a beneficial physiological effect.
3.1. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 851, 852)
The two references provided for the scientific substantiation of the claim reported on human intervention studies which assessed the effects of oat or barley products on appetite ratings (including satiety) after eating the test food on a single occasion (Berti et al., 2005; Granfeldt et al., 1994). One of the studies also reported on the effects of barley and oat product consumption (on a single occasion) on subsequent energy intake (Berti et al., 2005). The Panel notes that none of these studies tested the sustainability of an effect of beta-glucans on appetite ratings and subsequent energy intake (i.e. effects were tested on a single occasion and no information has been provided on the repeated consumption of the food constituent). The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claim.
The Panel concludes that a cause and effect relationship has not been established between the consumption of beta-glucans from oats and barley and a sustained increase in satiety leading to a reduction in energy intake.
Warunki i możliwe ograniczenia stosowania oświadczenia
Tootja poolt esitatud andmete põhjal on beeta-glükaani päevane soovitatav kogus 3 g, märgistuselt peaks ilmnema, kui suure koguse sellest toode annab.