Scientific Opinion on the substantiation of health claims related to chloride
as Na-, K-, Ca-, or Mg-salt and contribution to normal digestion by
production of hydrochloric acid in the stomach (ID 326) pursuant to
Article 13(1) of Regulation (EC) No 1924/2006[sup]1[/sup]
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3
European Food Safety Authority (EFSA), Parma, Italy
Słowa kluczowe:
Ca- or Mg-salt
Chloride
K-
Na-
digestion
gastric hydrochloric acid production
health claims
1. Charakterystyka żywności / składnika
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Chlorki, jako sole sodu, potasu, wapnia, magnezu, przyczyniają się do prawidłowego trawienia, przez produkcję kwasu solnego w żołądku
The food constituent that is the subject of the health claim is chloride as Na-, K-, Ca- or Mg-salt. These chloride salts are readily soluble in water. Chloride is a well recognised nutrient and is measurable in foods by established methods. Sodium chloride (NaCl) is common salt. Potassium chloride (KCl) can be used as a salt substitute for food, but has a weak, bitter, unsalty flavour, is usually mixed with sodium chloride to improve the taste, and is also a permitted food additive (E508). Calcium chloride (CaCl2) is a permitted food additive for use as a sequestrant and firming agent (E509), is also commonly used as an electrolyte and has an extremely salty taste. Magnesium chloride (MgCl2) is used in different drinks and infant formulae and is also an important coagulant (E511), used for instance in the preparation of tofu from soy milk.
The Panel considers that the food constituent, chloride as Na-, K-, Ca- or Mg-salt, which is the subject of the health claim, is sufficiently characterised.
2. Znaczenie oświadczenia dla zdrowia człowieka
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Chlorki, jako sole sodu, potasu, wapnia, magnezu, przyczyniają się do prawidłowego trawienia, przez produkcję kwasu solnego w żołądku
The claimed effect is “stomach acid and digestion”. The Panel assumes that the target population is the general population.
In the context of the proposed wording, the Panel assumes that the claimed effect refers to production of hydrochloric acid in the stomach, which is required for digestion.
The Panel considers that contribution to normal digestion by production of hydrochloric acid in the stomach is a beneficial physiological effect.
3. Naukowe uzasadnienia wpływu na zdrowie człowieka - Wpływ na trawienie, przez produkcję kwasu solnego w żołądku
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Chlorki, jako sole sodu, potasu, wapnia, magnezu, przyczyniają się do prawidłowego trawienia, przez produkcję kwasu solnego w żołądku
According to generally accepted scientific knowledge, chloride is an essential part of the human diet and is a part of most body fluids including blood, sweat, and tears. The amount of chloride in the body is controlled by the kidneys. The normal blood reference range of chloride for adults is 95 to 105
mmol per litre. There is usually no chloride deficiency in the human diet, and in Europe the intake tends to be higher than required (Elmadfa and Freisling, 2009).
Six references cited include general reviews and handbook chapters (Bedanier, 2002; Garrow et al., 2000; Gibney et al., 2002; Mann and Truswell, 2002) and two technical reports (EVM, 2002; JHCI, 2003). It is well established that the chloride anion is an essential component of gastric juice acting as dissociated hydrochloric acid in the stomach. Chloride aids digestion by providing chloride for hydrochloric acid, an essential component of human digestive fluid.
The Panel concludes that a cause and effect relationship has been established between the dietary intake of chloride as Na-, K-, Ca- or Mg-salt and contribution to normal digestion by production of hydrochloric acid in the stomach. However, the evidence provided does not establish that inadequate intake of chloride as Na-, K-, Ca- or Mg-salt leading to impaired digestion occurs in the general EU population.
4. Uwagi do zaproponowanego brzmienia oświadczenia
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Chlorki, jako sole sodu, potasu, wapnia, magnezu, przyczyniają się do prawidłowego trawienia, przez produkcję kwasu solnego w żołądku
The Panel considers that the following wording reflects the scientific evidence: “Chloride, as Na-, K-, Ca- or Mg-salt, contributes to normal digestion by production of hydrochloric acid in the stomach”.
5. Warunki i możliwe ograniczenia stosowania oświadczenia
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Chlorki, jako sole sodu, potasu, wapnia, magnezu, przyczyniają się do prawidłowego trawienia, przez produkcję kwasu solnego w żołądku
The Panel considers that in order to bear the claim a food should be at least a source of chloride as per Annex to Regulation (EC) No 1924/2006. Such amounts can be easily consumed as part of a balanced diet. The target population is the general population.
Tolerable Upper Intake Levels (ULs) have not been established for chloride due to insufficient data (EFSA, 2005).
Wnioski
On the basis of the data presented, the Panel concludes that:
The food constituent, chloride as Na-, K-, Ca- or Mg-salt, which is the subject of the health claim, is sufficiently characterised.
The claimed effect is “stomach acid and digestion”. The target population is assumed to be the general population. Contribution to normal digestion by production of hydrochloric acid in the stomach is a beneficial physiological effect.
A cause and effect relationship has been established between the dietary intake of chloride as Na-, K-, Ca- or Mg-salt and contribution to normal digestion by production of hydrochloric acid in the stomach.
The evidence provided does not establish that inadequate intake of chloride as Na-, K-, Ca- or Mg-salt leading to impaired digestion occurs in the general EU population.
The following wording reflects the scientific evidence: “Chloride, as Na-, K-, Ca- or Mg-salt, contributes to normal digestion by production of hydrochloric acid in the stomach”.
In order to bear the claim a food should be at least a source of chloride as per Annex to Regulation (EC) No 1924/2006. Such amounts can be easily consumed as part of a balanced diet. The target population is the general population.