Scientific Opinion on the substantiation of health claims related to
fermented whey and “gut health” (ID 1803) 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:
Fermented whey
health claims
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claim is fermented whey. The references provided did not specify the food component fermented whey (Ashford et al., 2003 – a conference abstract; Chonan et al., 1998; Martirosian et al., 2004 – an article in Russian). No information is provided for the raw materials, constituents or the microorganisms used for the fermentation process. The preparation process is not standardised and the chemical composition (e.g. proteins, amino acids) is not provided. The Panel considers that the food constituent, fermented whey, which is the subject of the health claim is not sufficiently characterised.
The Panel concludes that a cause and effect relationship has not been established between the consumption of fermented whey and the claimed effect.
Wnioski
On the basis of the data presented, the Panel concludes that:
The food constituent, fermented whey, which is the subject of the health claim, is not sufficiently characterised.
A cause and effect relationship has not been established between the consumption of fermented whey and the claimed effect.
