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Consume health claims: paga más por menos

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Una health claim (alegación de propiedades saludables) es una frase que informa, de una manera escueta, las cualidades saludables que puede tener el consumo de un producto. El problema está en que la normativa aplicada que regula el uso de estas reclamas es deficiente y, como advierten los científicos, no se acoge a la realidad (no analiza la composición integra del producto sino cada elemento por separado) sino que intenta agradar al empresario favoreciendo el uso que este hace de él para vendernos las maravillosas cualidades del producto que intenta exponer en el mercado.

Esto ha propiciado que empresas lancen productos con ingredientes patentados por ellos que:

1º.- No producen lo que publicitan.1

2º.- Distraen al consumidor del ingrediente mediante el cual se basan sus afirmaciones.2

3º.- Perjudican a la investigación científica.3

Con incluir el tanto por ciento recomendado, el empresario puede incluir un total de 222 declaraciones de propiedades saludables aprobadas por la Comisión Europea ( artículo 8 (1) del Reglamento (CE) no 1924/2006 )  :

Nota: solo si los alimentos cumplen los puntos expresados.

 

BAJO EN CALORIAS

Podrá declararse que un alimento es bajo en energía, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 40 kcal (170 kJ) / 100 g para los sólidos o más de 20 kcal (80 kJ) / 100 ml para líquidos.
  • Para los edulcorantes de mesa el límite es de 4 kcal (17 kJ) / porción, con propiedades edulcorantes equivalentes a 6 g de sacarosa (aproximadamente 1 cucharadita de sacarosa)

VALOR ENERGÉTICO REDUCIDO

Podrá declararse que un alimento posee un valor energético reducido, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el valor energético se reduce en al menos el 30%, con una indicación de la característica (s) que hace (n) que la comida reduzca del valor energético total.

SIN CALORÍAS

Podrá declararse que un alimento carece de aporte energético, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 4 kcal (17 kJ) / 100 ml
  • Para los edulcorantes de mesa el límite es de 0,4 kcal (1,7 kJ) / porción, con propiedades edulcorantes equivalentes a 6 g de sacarosa (aproximadamente 1 cucharadita de sacarosa)

BAJO EN GRASA

Podrá declararse que un alimento es bajo en grasa, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 3 g de grasa por 100 g para los sólidos o 1,5 g de grasa por cada 100 ml en líquidos (1,8 g de grasa por 100 ml de leche semidesnatada)

SIN GRASA

Podrá declararse que un alimento no contiene grasa, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 0,5 g de grasa por 100 g o 100 ml

Se prohibirá expresar las declaraciones en el caso de  ‘X % descremada’

BAJO CONTENIDO EN GRASAS SATURADAS

Podrá declararse que un alimento posee un bajo contenido de grasas saturadas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor,

  • Si la suma de ácidos grasos saturados y ácidos grasos trans en el producto no excede de 1,5 g por 100 g en sólidos o 0,75 g / 100 ml para líquidos
  • Si la suma de ácidos grasos saturados y ácidos grasos trans no aporta más del 10% de energía

SIN GRASAS SATURADAS

Podrá declararse que un alimento no contiene grasas saturadas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Cuando la suma de ácidos grasos saturados y trans-grasos no exceda de 0,1 g de grasa saturada por 100 g o 100 ml.

BAJO CONTENIDO DE AZUCAR

Podrá declararse que un alimento es bajo en azúcares, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 5 g de azúcar por 100 g para los sólidos o 2,5 g de azúcares por cada 100 ml para líquidos.

SIN AZUCAR

Podrá declararse que un alimento no contiene o es libre de azúcar, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 0,5 g de azúcares por 100 g o 100 ml

SIN AZUCARES AÑADIDOS

Podrá declararse que  no se han añadido azucares a un alimento, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene adición de monosacáridos o disacáridos o cualquier otro alimento utilizado por sus propiedades edulcorantes.

Si los azúcares están  presentes de forma natural en los alimentos, la siguiente indicación deberá figurar asimismo en la etiqueta: "CONTIENE AZÚCARES NATURALES PRESENTES"

BAJO CONTENIDO DE SODIO / SAL

Podrá declararse que un alimento posee un bajo contenido de sodio / sal, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 0,12 g de sodio, o el valor equivalente para la sal, por 100 g o por 100 ml.
  • Para las aguas, distintas de las aguas minerales naturales, estas son incumbencia de la Directiva 80/777 / CEE , este valor no debe superar los 2 mg de sodio por 100 ml.

MUY BAJO CONTENIDO DE SODIO / SAL

Podrá declararse que un alimento tiene muy bajo contenido de sodio / sal, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene más de 0,04 g de sodio, o el valor equivalente de sal , por 100 g o por 100 ml.

Esta declaración no se utilizará para las aguas minerales naturales y otras aguas.

SIN SODIO O SIN SAL

Podrá declararse que un alimento no contiene sodio o sal, y cualquier otra declaración que pueda tener el mismo significado para el consumidor,

  • Si el producto no contiene más de 0,005 g de sodio, o el valor equivalente para la sal, por cada 100 g.

SODIO O SAL NO AÑADIDO

Podrá declararse que no se ha agregado sodio / sal a un alimento y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto no contiene ningún añadido de sodio / sal o cualquier otro ingrediente que contenga sodio agregado / sal
  • Si el producto no contiene más de 0,12 g de sodio, o el valor equivalente de sal, por 100 go 100 ml.

FUENTE DE FIBRA

Podrá declararse que un alimento es fuente de fibra, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto contiene, como mínimo, 3 g de fibra por 100 g.
  • Si el producto contiene, como mínimo, 1,5 g de fibra por 100 kcal.

ALTO CONTENIDO DE FIBRA

Podrá declararse que un alimento posee un alto contenido en fibra, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto contiene como mínimo 6 g de fibra por 100 g.
  • Si el producto contiene como mínimo 3 g de fibra por 100 kcal.

FUENTE DE PROTEÍNAS

Podrá declararse que un alimento es fuente de proteínas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si, como mínimo, el 12 % del valor energético del alimento proviene de las proteínas

FUENTE DE [NOMBRE DE LAS VITAMINAS / S] Y / O [NOMBRE DE LOS MINERALES / S]

Podrá declararse que un alimento es una fuente de vitaminas y / o minerales, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto contiene como mínimo una cantidad significativa tal como se define en el Anexo de la Directiva 90 / 496 / CEE
  • o una cantidad establecida por las excepciones concedidas en virtud del artículo 6 del Reglamento (CE) no 1925/2006 del Parlamento Europeo y del Consejo, de 20 de diciembre de 2006, sobre la adición de vitaminas, minerales y otras sustancias determinadas a los alimentos

CONTIENE [NOMBRE DEL NUTRIENTE U OTRA SUSTANCIA]

Podrá declararse que un alimento contiene un nutriente u otra sustancia, por lo que las condiciones específicas no se establecen en el presente Reglamento, o cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto cumple con todas las disposiciones aplicables de este Reglamento, y en particular el artículo 5 de vitaminas y minerales de las condiciones de la declaración «fuente de» se aplica.

MAYOR CONTENIDO DE [NOMBRE DEL NUTRIENTE]

Podrá declararse que el contenido de uno o más nutrientes, distintos de vitaminas y minerales, se ha incrementado, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto cumple las condiciones para la declaración de “fuente de"
  • Si el incremento en el contenido es de, por lo menos, un 30% en comparación con un producto similar.

REDUCIDO DE [NOMBRE DEL NUTRIENTE]

Podrá declararse que el contenido de uno o más nutrientes se ha reducido, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si la reducción del contenido es de al menos 30% en comparación con un producto similar

Excepto para micronutrientes, en los que un 10% de diferencia en los valores de referencia establecidos en la Directiva 90/496 / CEE del Consejo, será aceptable, y para el sodio, o el valor equivalente de sal, donde una diferencia del 25% será aceptable.

La afirmación "reducido en grasa saturada", y cualquier otra declaración que pueda tener el mismo significado para el consumidor, sólo se pueden hacer:

  • (a) si la suma de ácidos grasos saturados y de ácidos grasos trans en el producto que lleva el reclamo es por lo menos el 30% menos que la suma de ácidos grasos saturados y de ácidos grasos trans en un producto similar; y
  • (b) si el contenido en ácidos grasos trans en el producto que lleva la reclama es igual o inferior al de un producto similar.

La afirmación de "reducción de azúcares", y cualquier otra declaración que pueda tener el mismo significado para el consumidor:

  • Si la cantidad de energía del producto que lleva la reclama es igual o menor que la cantidad de energía en un producto similar

LIGHT / LITE

Podrá declararse que un producto es "light" o "lite", y cualquier otra declaración que pueda tener el mismo significado para el consumidor

Si cumple las mismas condiciones que las establecidas para el término «contenido reducido»

La declaración deberá ir acompañada de una indicación de la característica (s) que hace (n) que el alimento sea "light"  o "lite".

NATURALMENTE / NATURAL

El término «naturalmente / natural" puede ser utilizado como un prefijo a la reclama

  • Cuando un alimento reúna de forma natural la condición (s) establecida ( s ) en el presente Anexo para el uso de una declaración nutricional

FUENTE DE ACIDOS GRASOS OMEGA-3

Podrá declararse que un alimento es una fuente de ácidos grasos omega-3 , y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si el producto contiene ácido al menos 0,3g de alfa-linolénico por 100 g y por 100 kcal
  • Si contiene, al menos, 40 mg de la suma de ácido eicosapentanoico y ácido docosahexaenoico por 100 g y por 100 kcal.

ALTO EN GRASA MONOINSATURADA

Podrá declararse que un alimento posee un alto contenido de grasas monoinsaturadas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si, al menos, el 45% de los ácidos grasos presentes en el producto proceden de grasas monoinsaturadas bajo la condición de que las grasa monoinsaturada proporcione más del 20% de la energía del producto.

ALTO EN GRASAS POLINSATURADAS

Podrá declararse que un alimento posee un alto contenido de grasas poliinsaturadas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si, al menos, el 45% de los ácidos grasos presentes en el producto proceden de grasas poliinsaturadas y las grasas poliinsaturadas  proporcionan más del 20% de la energía del producto.

ALTO EN GRASAS INSATURADAS

Podrá declararse que un alimento posee un alto contenido en grasas insaturadas, y cualquier otra declaración que pueda tener el mismo significado para el consumidor

  • Si, al menos, el 70% de los ácidos grasos presentes en el producto proceden de grasas insaturadas
  • Si la grasa no saturada proporciona más del 20% de la energía del producto.

 

Fuente:

Europan Union Register of nutrition and health claims made on food – Nutrition claims

 

Para un aspecto más detallado, se puede consultar el anexo de Commission Regulation (EU) No. 432/2012, donde se enumeran las declaraciones permitidas y detalla la sustancia exacta o alimento en cuestión (es decir, los nutrientes, sustancia, alimento o categoría de alimentos), la afirmación en sí misma y las condiciones de su utilización, así como las condiciones y / o restricciones del uso del alimento y / o una declaración complementaria o una advertencia que deberá indicarse también en el etiquetado.Varios Artículo 13 afirmaciones aún tienen que ser evaluadas (incluidas las deudas botánicos) y estos son efectivamente ‘en espera’.

Nota: los espacios en blanco en cada columna corresponden a lo equivalente de la misma columna en la fila superior

 

LISTADO DE HEALTH CLAIMS PERMITIDAS:

Nutrient, substance, food
or food category

 

Claim

 

Conditions of use of the claim

Activated charcoal

Activated charcoal
contributes to reducing
excessive flatulence after
eating

The claim may be used only for food which contains 1 g of activated charcoal per quantified portion. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with 1 g which should be taken at least 30 minutes before and 1 g shortly after the meal.

Alpha-cyclodextrin

Consumption of alpha-
cyclodextrin as part of a
starch-containing meal
contributes to the reduction
of the blood glucose rise
after that meal

The claim may be used for food which contains at least 5 g of alpha-cyclodextrin per 50 g of starch in a quantified
portion as part of the meal. In order to bear the claim
information shall be given to the consumer that the
beneficial effect is obtained by consuming the alpha-cyclo­ dextrin as part of the meal.

Alpha-linolenic acid
(ALA)

ALA contributes to the
maintenance of normal
blood cholesterol levels

The claim may be used only for food which is at least a
source of ALA as referred to in the claim SOURCE OF
OMEGA-3 FATTY ACIDS as listed in the Annex to Regu­
lation (EC) No 1924/2006.
Information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 2 g of
ALA.

Arabinoxylan produced
from wheat endosperm

Consumption of arabin­
oxylan as part of a meal
contributes to a reduction
of the blood glucose rise
after that meal

The claim may be used only for food which contains at
least 8 g of arabinoxylan (AX)-rich fibre produced from
wheat endosperm (at least 60 % AX by weight) per 100 g of available carbohydrates in a quantified portion as part of the meal. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained by consuming the arabinoxylan (AX)-rich fibre produced from wheat endosperm as part of the meal.

Barley grain fibre
 

Barley grain fibre
contributes to an increase
in faecal bulk

The claim may be used only for food which is high in that
fibre as referred to in the claim HIGH FIBRE as listed in the Annex to Regulation (EC) No 1924/2006.

Beta-glucans

Beta-glucans contribute to
the maintenance of normal
blood cholesterol levels

The claim may be used only for food which contains at
least 1 g of beta-glucans from oats, oat bran, barley,
barley bran, or from mixtures of these sources per
quantified portion. In order to bear the claim information
shall be given to the consumer that the beneficial effect is obtained with a daily intake of 3 g of beta-glucans from oats, oat bran, barley, barley bran, or from mixtures of these beta-glucans.

Beta-glucans from oats and barley

Consumption of beta-
glucans from oats or barley
as part of a meal contributes
to the reduction of the
blood glucose rise after
that meal

The claim may be used only for food which contains at
least 4 g of beta-glucans from oats or barley for each
30 g of available carbohydrates in a quantified portion as
part of the meal. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained by consuming the beta-glucans from oats or
barley as part of the meal.

Betaine
 

Betaine contributes to
normal homocysteine
metabolism

The claim may be used only for food which contains at
least 500 mg of betaine per quantified portion. In order to
bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 1,5 g of betaine.

Biotin

Biotin contributes to normal
energy-yielding metabolism

The claim may be used only for food which is at least a
source of biotin as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Biotin contributes to normal
functioning of the nervous
system

 
 

Biotin contributes to normal
macronutrient metabolism

 
 

Biotin contributes to normal
psychological function

 
 

Biotin contributes to the
maintenance of normal hair

 
 

Biotin contributes to the
maintenance of normal
mucous membranes

 
 

Biotin contributes to the
maintenance of normal skin

 
Calcium

Calcium contributes to
normal blood clotting

The claim may be used only for food which is at least a
source of calcium as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006.

 

Calcium contributes to
normal energy-yielding
metabolism

 
 

Calcium contributes to
normal muscle function

 
 

Calcium contributes to
normal neurotransmission

 
 

Calcium contributes to the
normal function of
digestive enzymes

 
 

Calcium has a role in the
process of cell division and
specialisation

 
 

Calcium is needed for the
maintenance of normal
bones

 
 

Calcium is needed for the
maintenance of normal teeth

 

Carbohydrate-elec­
trolyte solutions

Carbohydrate-electrolyte
solutions contribute to the
maintenance of endurance
performance during
prolonged endurance
exercise

In order to bear the claim carbohydrate-electrolyte solutions should contain 80-350 kcal/L from carbohydrates, and at
least 75 % of the energy should be derived from carbohy­drates which induce a high glycaemic response, such as glucose, glucose polymers and sucrose. In addition, these beverages should contain between 20 mmol/L (460 mg/L) and 50 mmol/L (1,150 mg/L) of sodium, and have an osmo­
lality between 200-330 mOsm/kg water.

 

Carbohydrate-electrolyte
solutions enhance the
absorption of water during
physical exercise

 
Chitosan

Chitosan contributes to the
maintenance of normal
blood cholesterol levels

The claim may be used only for food which provides a
daily intake of 3 g of chitosan. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 3 g of chitosan.

Chloride

Chloride contributes to
normal digestion by
production of hydrochloric
acid in the stomach

The claim may be used only for food which is at least a
source of chloride as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

Choline

Choline contributes to
normal homocysteine
metabolism

The claim may be used only for food which contains at
least 82,5 mg of choline per 100 g or 100 ml or per
single portion of food.

 

Choline contributes to
normal lipid metabolism

 
 

Choline contributes to the
maintenance of normal
liver function

 

Chromium
 

Chromium contributes to
normal macronutrient
metabolism

The claim may be used only for food which is at least a
source of trivalent chromium as referred to in the claim
SOURCE OF [NAME OF VITAMIN/S] AND/OR
[NAME OF MINERAL/S] as listed in the Annex to Regu­
lation (EC) No 1924/2006.

 

Chromium contributes to
the maintenance of normal
blood glucose levels

 

Cocoa flavanols
 

Cocoa flavanols help
maintain the elasticity of
blood vessels, which
contributes to normal blood
flow

Information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 200 mg
of cocoa flavanols.
The claim can be used only for cocoa beverages (with cocoa powder) or for dark chocolate which provide at least a daily intake of 200 mg of cocoa flavanols with a degree of poly­merisation 1-10

Copper

Copper contributes to main­
tenance of normal
connective tissues

The claim may be used only for food which is at least a
source of copper as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Copper contributes to
normal energy-yielding
metabolism

 
 

Copper contributes to
normal functioning of the
nervous system

 
 

Copper contributes to
normal hair pigmentation

 
 

Copper contributes to
normal iron transport in
the body

 
 

Copper contributes to
normal skin pigmentation

 
 

Copper contributes to the
normal function of the
immune system

 
 

Copper contributes to the
protection of cells from
oxidative stress

 

Creatine
 

Creatine increases physical
performance in successive
bursts of short-term, high
intensity exercise

The claim may be used only for food which provides a
daily intake of 3 g of creatine. In order to bear the claim
information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 3 g of
creatine.

Docosahexaenoic acid
(DHA)

DHA contributes to main­
tenance of normal brain
function

The claim may be used only for food which contains at
least 40 mg of DHA per 100 g and per 100 kcal. In
order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 250 mg of DHA

 

DHA contributes to the
maintenance of normal
vision

The claim may be used only for food which contains at
least 40 mg of DHA per 100 g and per 100 kcal. In
order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 250 mg of DHA.

 

DHA contributes to the
maintenance of normal
blood triglyceride levels

The claim may be used only for food which provides a
daily intake of 2 g of DHA and which contains DHA in
combination with eicosapentaenoic acid (EPA). In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 2 g of DHA. When the claim is used on food supplements and/or fortified foods information shall also be given to consumers not to exceed a supplemental daily intake of 5 g of EPA and DHA combined.

Docosahexaenoic acid and Eicosapentaenoic
acid (DHA/EPA)

DHA and EPA contribute to
the maintenance of normal
blood pressure

The claim may be used only for food which provides a
daily intake of 3 g of EPA and DHA. In order to bear
the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 3 g of EPA and DHA. When the claim is used on food supplements and/or fortified foods information shall also be given to consumers not to exceed a supplemental daily
intake of 5 g of EPA and DHA combined.

 

DHA and EPA contribute to
the maintenance of normal
blood triglyceride levels

The claim may be used only for food which provides a
daily intake of 2 g of EPA and DHA. In order to bear
the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 2 g of EPA and DHA. When the claim is used on food supplements and/or fortified foods information shall also be given to consumers not to exceed a supplemental daily
intake of 5 g of EPA and DHA combined.

Dried plums of ‘prune’
cultivars (Prunus
domestica L.)

Dried plums/prunes
contribute to normal bowel
function

The claim may be used only for food which provides a
daily intake of 100 g of dried plums (prunes). In order to
bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 100 g of dried plums (prunes).

Eicosapentaenoic acid and docosahexaenoic
acid (EPA/DHA)

EPA and DHA contribute to
the normal function of the
heart

The claim may be used only for food which is at least a
source of EPA and DHA as referred to in the claim
SOURCE OF OMEGA-3 FATTY ACIDS as listed in the
Annex to Regulation (EC) No 1924/2006. In order to bear
the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

Fluoride

Fluoride contributes to the
maintenance of tooth miner­
alisation

The claim may be used only for food which is at least a
source of fluoride as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

Folate
 

Folate contributes to
maternal tissue growth
during pregnancy

The claim may be used only for food which is at least a
source of folate as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Folate contributes to normal
amino acid synthesis

 
 

Folate contributes to normal
blood formation

 
 

Folate contributes to normal
homocysteine metabolism

 
 

Folate contributes to normal
psychological function

 
 

Folate contributes to the
normal function of the
immune system

 
 

Folate contributes to the
reduction of tiredness and
fatigue

 
 

Folate has a role in the
process of cell division

 

Foods with a low or reduced content of saturated fatty acids

Reducing consumption of
saturated fat contributes to
the maintenance of normal
blood cholesterol levels

The claim may be used only for food which is at least low
in saturated fatty acids, as referred to in the claim LOW
SATURATED FAT or reduced in saturated fatty acids as referred to in the claim REDUCED [NAME OF NUTRIENT] as listed in the
Annex to Regulation (EC) No 1924/2006.

Foods with a low or reduced content of sodium

Reducing consumption of
sodium contributes to the
maintenance of normal
blood pressure

The claim may be used only for food which is at least low
in sodium/salt as referred to in the claim LOW SODIUM/
SALT or reduced in sodium/salt as referred to in the claim REDUCED [NAME OF NUTRIENT] as listed in the Annex to Regulation (EC) No 1924/2006.

Fructose
 

Consumption of foods
containing fructose leads to
a lower blood glucose rise
compared to foods
containing sucrose or
glucose

In order to bear the claim, glucose and/or sucrose should be replaced by fructose in sugar-sweetened foods or drinks so that the reduction in content of glucose and/or sucrose, in these foods or drinks, is at least 30 %

Glucomannan
(konjac mannan)

Glucomannan contributes to
the maintenance of normal
blood cholesterol levels

The claim may be used only for food which provides a
daily intake of 4 g of glucomannan. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 4 g of glucomannan.

 

Glucomannan in the context
of an energy restricted diet
contributes to weight loss

The claim may be used only for food which contains 1 g of glucomannan per quantified portion. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 3 g of glucomannan in three doses of 1 g each, together with 1-2 glasses of water, before meals and in the context of an energy-restricted diet.

Guar Gum

Guar gum contributes to the
maintenance of normal
blood cholesterol levels

The claim may be used only for food which provides a
daily intake of 10 g of guar gum. In order to bear the
claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 10 g of
guar gum.

Hydroxypropyl methyl­
cellulose
(HPMC)

Consumption of Hydroxy­
propyl methylcellulose with
a meal contributes to a
reduction in the blood
glucose rise after that meal

The claim may be used only for food which contains 4 g of HPMC per quantified portion as part of the meal. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained by consuming 4 g of HPMC as part of the meal.

 

Hydroxypropyl methylcel­
lulose contributes to the
maintenance of normal
blood cholesterol levels

The claim may be used only for food which provides a
daily intake of 5 g of HPMC. In order to bear the claim
information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 5 g of
HPMC.

Iodine
 

Iodine contributes to normal
cognitive function

The claim may be used only for food which is at least a
source of iodine as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Iodine contributes to normal
energy-yielding metabolism

 
 

Iodine contributes to normal
functioning of the nervous
system

 
 

Iodine contributes to the
maintenance of normal skin

 
 

Iodine contributes to the
normal production of
thyroid hormones and
normal thyroid function

 
Iron

Iron contributes to normal
cognitive function

The claim may be used only for food which is at least a
source of iron as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Iron contributes to normal
energy-yielding metabolism

 
 

Iron contributes to normal
formation of red blood
cells and haemoglobin

 
 

Iron contributes to normal
oxygen transport in the
body

 
 

Iron contributes to the
normal function of the
immune system

 
 

Iron contributes to the
reduction of tiredness and
fatigue

 
 

Iron has a role in the
process of cell division

 
Lactase enzyme

Lactase enzyme improves
lactose digestion in indi­
viduals who have difficulty
digesting lactose

The claim may be used only for food supplements, with a
minimum dose of 4 500 FCC (Food Chemicals Codex) units with instructions to the target population to consume with
each lactose containing meal.

Lactulose

Lactulose contributes to an
acceleration of intestinal
transit

The claim may be used only for food which contains 10 g
of lactulose in a single quantified portion. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a single serving of 10 g of lactulose per day.

Linoleic acid

Linoleic acid contributes to
the maintenance of normal
blood cholesterol levels

The claim may be used only for a food which provides at
least 1,5 g of linoleic acid (LA) per 100 g and per 100 kcal. Information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 10 g of LA.

Live yoghurt cultures

Live cultures in yoghurt or
fermented milk improve
lactose digestion of the
product in individuals who
have difficulty digesting
lactose

In order to bear the claim, yoghurt or fermented milk should contain at least 108 Colony Forming Units live starter microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) per gram.

Magnesium

Magnesium contributes to a
reduction of tiredness and
fatigue

The claim may be used only for food which is at least a
source of magnesium as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Magnesium contributes to
electrolyte balance

 
 

Magnesium contributes to
normal energy-yielding
me

 
 

Magnesium contributes to
normal functioning of the
nervous system

tabolism

 
 

Magnesium contributes to
normal muscle function

 
 

Magnesium contributes to
normal protein synthesis

 
 

Magnesium contributes to
normal psychological
function

 
 

Magnesium contributes to
the maintenance of normal
bones

 
 

Magnesium contributes to
the maintenance of normal
teeth

 
 

Magnesium has a role in
the process of cell division

 
Manganese

Manganese contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of manganese as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Manganese contributes to
the maintenance of normal
bones

 
 

Manganese contributes to
the normal formation of
connective tissue

 
 

Manganese contributes to
the protection of cells from
oxidative stress

 

Meal replacement for weight control

Substituting one daily meal
of an energy restricted diet
with a meal replacement
contributes to the main­
tenance of weight after
weight loss

In order to bear the claim, a food should comply with
specifications laid down in Directive 96/8/EC in relation
to food products under Article 1(2)(b) of that Directive. In order to achieve the claimed effect, two meals should be
substituted with meal replacements daily

 

Substituting two daily
meals of an energy
restricted diet with meal
replacements contributes to
weight loss

 

Meat or fish
 

Meat or fish contributes to
the improvement of iron
absorption when eaten with
other foods containing iron

The claim may be used only for food which contains at
least 50 g of meat or fish in a single quantified portion.
In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained by consuming 50 g of meat or fish together with food(s)
containing non-haem iron.

Melatonin

Melatonin contributes to the
alleviation of subjective
feelings of jet lag

The claim may be used only for food which contains at
least 0,5 mg of melatonin per quantified portion. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a minimum intake of 0,5 mg to be taken close to bedtime on the first day of travel and on the following few days after arrival at the destination.

 

Melatonin contributes to the
reduction of time taken to
fall asleep

The claim may be used only for food which contains 1 mg
of melatonin per quantified portion. In order to bear the
claim, information shall be given to the consumer that the beneficial effect is obtained by consuming 1 mg of melatonin close to bedtime

Molybdenum

Molybdenum contributes to
normal sulphur amino acid
metabolism

The claim may be used only for food which is at least a
source of molybdenum as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

Monascus purpureus
(red yeast rice)

Monacolin K from red yeast
rice contributes to the main­
tenance of normal blood
cholesterol levels

The claim may be used only for food which provides a
daily intake of 10 mg of monacolin K from red yeast
rice. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 10 mg of monacolin K from fermented red yeast rice preparations.

Monounsaturated and/ or polyunsaturated fatty acids

Replacing saturated fats
with unsaturated fats in the
diet contributes to the main­
tenance of normal blood
cholesterol levels [MUFA
and PUFA are unsaturated
fats]

The claim may be used only for food which is high in
unsaturated fatty acids, as referred to in the claim HIGH
UNSATURATED FAT as listed in the Annex to Regulation
(EC) No 1924/2006.

Niacin

Niacin contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of niacin as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Niacin contributes to
normal functioning of the
nervous system

 
 

Niacin contributes to
normal psychological
function

 
 

Niacin contributes to the
maintenance of normal
mucous membranes

 
 

Niacin contributes to the
maintenance of normal skin

 
 

Niacin contributes to the
reduction of tiredness and
fatigue

 
Oat grain fibre

Oat grain fibre contributes
to an increase in faecal bulk

The claim may be used only for food which is high in that
fibre as referred to in the claim HIGH FIBRE as listed in the Annex to Regulation (EC) No 1924/2006.

Oleic acid

Replacing saturated fats in
the diet with unsaturated
fats contributes to the main­
tenance of normal blood
cholesterol levels. Oleic
acid is an unsaturated fat.

The claim may be used only for food which is high in
unsaturated fatty acids, as referred to in the claim HIGH
UNSATURATED FAT as listed in the Annex to Regulation (EC) No 1924/2006.

Olive oil polyphenols

Olive oil polyphenols
contribute to the protection
of blood lipids from
oxidative stress

The claim may be used only for olive oil which contains at
least 5 mg of hydroxytyrosol and its derivatives (e.g. oleu­
ropein complex and tyrosol) per 20 g of olive oil. In order
to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil.

Pantothenic Acid

Pantothenic acid contributes
to normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of pantothenic acid as referred to in the claim
SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regu­lation (EC) No 1924/2006.

 

Pantothenic acid contributes
to normal synthesis and
metabolism of steroid
hormones, vitamin D and
some neurotransmitters

 
 

Pantothenic acid contributes
to the reduction of tiredness
and fatigue

 
 

Pantothenic acid contributes
to normal mental
performance

 

Pectins

Pectins contribute to the
maintenance of normal
blood cholesterol levels

The claim may be used only for food which provides a
daily intake of 6 g of pectins. In order to bear the claim
information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 6 g of
pectins.

 

Consumption of pectins
with a meal contributes to
the reduction of the blood
glucose rise after that meal

The claim may be used only for food which contains 10 g
of pectins per quantified portion. In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained by consuming 10 g of pectins as part of the meal.

Phosphorus

Phosphorus contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of phosphorus as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Phosphorus contributes to
normal function of cell
membranes

 
 

Phosphorus contributes to
the maintenance of normal
bones

 
 

Phosphorus contributes to
the maintenance of normal
teeth

 

Plant sterols and plant stanols

Plant sterols/stanols
contribute to the main­
tenance of normal blood
cholesterol levels

In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of at least 0,8 g of plant sterols/stanols.

Potassium

Potassium contributes to
normal functioning of the
nervous system

The claim may be used only for food which is at least a
source of potassium as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Potassium contributes to
normal muscle function

 
 

Potassium contributes to the
maintenance of normal
blood pressure

 
Protein

Protein contributes to a
growth in muscle mass

The claim may be used only for food which is at least a
source of protein as referred to in the claim SOURCE OF
PROTEIN as listed in the Annex to Regulation (EC) No
1924/2006.

 

Protein contributes to the
maintenance of muscle
mass

 
 

Protein contributes to the
maintenance of normal
bones

 

Reformulated, non- alcoholic, acidic drink with:
— less than 1 g
fermentable carbo­
hydrate per 100 ml
(sugars and other
carbohydrates
except polyols),
— calcium in a range
from 0,3 to 0,8 mol
per mol acidulant,
— display of pH
between 3,7-4,0.

Replacing sugar-containing,
acidic drinks, such as soft
drinks (typically 8-12 g
sugars/100 ml), with refor­
mulated drinks contributes
to the maintenance of tooth
mineralisation

In order to bear the claim, reformulated acidic drinks shall comply with the description of the food subject to the claim

Resistant starch

Replacing digestible
starches with resistant
starch in a meal contributes
to a reduction in the blood
glucose rise after that meal.

The claim may be used only for food in which digestible
starch has been replaced by resistant starch so that the final content of resistant starch is at least 14 % of total starch.

Riboflavin
(Vitamin B2)

Riboflavin contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of riboflavin as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Riboflavin contributes to
normal functioning of the
nervous system

 
 

Riboflavin contributes to
the maintenance of normal
mucous membranes

 
 

Riboflavin contributes to
the maintenance of normal
red blood cells

 
 

Riboflavin contributes to
the maintenance of normal
skin

 
 

Riboflavin contributes to
the maintenance of normal
vision

 
 

Riboflavin contributes to
the normal metabolism of
iron

 
 

Riboflavin contributes to
the protection of cells from
oxidative stress

 
 

Riboflavin contributes to
the reduction of tiredness
and fatigue

 

Rye fibre
 

Rye fibre contributes to
normal bowel function

The claim may be used only for food which is high in that
fibre as referred to in the claim HIGH FIBRE as listed in the Annex to Regulation (EC) No 1924/2006.

Selenium
 

Selenium contributes to
normal spermatogenesis

The claim may be used only for food which is at least a
source of selenium as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Selenium contributes to the
maintenance of normal hair

 
 

Selenium contributes to the
maintenance of normal nails

 
 

Selenium contributes to the
normal function of the
immune system

 
 

Selenium contributes to the
normal thyroid function

 
 

Selenium contributes to the
protection of cells from
oxidative stress

 
Slowly digestible starch

Consumption of products
high in slowly digestible
starch (SDS) raises blood
glucose concentration less
after a meal compared to
products low in SDS

The claim may be used only on food where the digestible
carbohydrates provide at least 60 % of the total energy and where at least 55 % of those carbohydrates is digestible starch, of which at least 40 % is SDS

Sugar replacers, i.e.
intense sweeteners;
xylitol, sorbitol,
mannitol, maltitol,
lactitol, isomalt, eryth­
ritol, sucralose and
polydextrose; D-
tagatose and isom­
altulose

Consumption of foods/
drinks containing <name of
sugar replacer> instead of
sugar (*) induces a lower
blood glucose rise after
their consumption
compared to sugar-
containing foods/drinks

In order to bear the claim, sugars should be replaced in foods or drinks by sugar replacers, i.e. intense sweeteners, xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, eryth­ ritol, sucralose or polydextrose, or a combination of them,
so that foods or drinks contain reduced amounts of sugars by at least the amount referred to in the claim REDUCED [NAME OF NUTRIENT] as listed in the Annex to Regu­lation (EC) No 1924/2006.
In the case of D-tagatose and isomaltulose, they should replace equivalent amounts of other sugars in the same proportion as that referred to in the claim REDUCED [NAME OF NUTRIENT] as listed in the Annex to Regu­lation (EC) No 1924/2006.

 

Consumption of foods/
drinks containing <name of
sugar replacer> instead of
sugar (**) contributes to
the maintenance of tooth
mineralisation

In order to bear the claim, sugars should be replaced in foods or drinks (which reduce plaque pH below 5.7) by sugar replacers, i.e. intense sweeteners, xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose or polydextrose, or a combination of them, in amounts such that consumption of such foods
or drinks does not lower plaque pH below 5.7 during and up to 30 minutes after consumption

Sugar-free chewing
gum

Sugar-free chewing gum
contributes to the main­
tenance of tooth mineraliz­
ation

The claim may be used only for chewing gum which
complies with the conditions of use for the nutrition claim
SUGARS FREE as listed in the Annex to Regulation (EC)
No 1924/2006. Information shall be given to the consumer that the beneficial effect is obtained with use of the chewing gum whenever the mouth feels dry.

 

Sugar-free chewing gum
contributes to the neutrali­
sation of plaque acids

 
 

Sugar-free chewing gum
contributes to the reduction
of oral dryness

The claim may be used only for chewing gum which
complies with the conditions of use for the nutrition claim
SUGARS FREE as listed in the Annex to Regulation (EC)
No 1924/2006.
Information shall be given to the consumer that the
beneficial effect is obtained with use of the chewing gum
whenever the mouth feels dry.

Sugar-free chewing
gum with carbamide

Sugar-free chewing gum
with carbamide neutralises
plaque acids more effec­
tively than sugar-free
chewing gums without
carbamide

The claim may be used only for chewing gum which
complies with the conditions of use for the nutrition claim
SUGARS FREE as listed in the Annex to Regulation (EC)
No 1924/2006.
In order to bear the claim each piece of sugar-free chewing gum should contain at least 20 mg carbamide. Information
shall be given to the consumer that gum should be chewed for at least 20 minutes after eating or drinking.

Thiamine

Thiamine contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of thiamine as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Thiamine contributes to
normal functioning of the
nervous system

 
 

Thiamine contributes to
normal psychological
function

 
 

Thiamine contributes to the
normal function of the heart

 

Vitamin A
 

Vitamin A contributes to
normal iron metabolism

The claim may be used only for food which is at least a
source of vitamin A as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin A contributes to
the maintenance of normal
mucous membranes

 
 

Vitamin A contributes to
the maintenance of normal
skin

 
 

Vitamin A contributes to
the maintenance of normal
vision

 
 

Vitamin A contributes to
the normal function of the
immune system

 
 

Vitamin A has a role in the
process of cell special­
isation

 
Vitamin B12

Vitamin B12 contributes to
normal energy-yielding
metabolism

The claim may be used only for food which is at least a
source of vitamin B12 as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin B12 contributes to
normal functioning of the
nervous system

 
 

Vitamin B12 contributes to
normal homocysteine
metabolism

 
 

Vitamin B12 contributes to
normal psychological
function

 
 

Vitamin B12 contributes to
normal red blood cell
formation

 
 

Vitamin B12 contributes to
the normal function of the
immune system

 
 

Vitamin B12 contributes to
the reduction of tiredness
and fatigue

 
 

Vitamin B12 has a role in
the process of cell division

 

Vitamin B6
 

Vitamin B6 contributes to
normal cysteine synthesis

The claim may be used only for food which is at least a
source of vitamin B6 as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin B6 contributes to
normal energy-yielding
metabolism

 
 

Vitamin B6 contributes to
normal functioning of the
nervous system

 
 

Vitamin B6 contributes to
normal homocysteine
metabolism

 
 

Vitamin B6 contributes to
normal protein and
glycogen metabolism

 
 

Vitamin B6 contributes to
normal psychological
function

 
 

Vitamin B6 contributes to
normal red blood cell
formation

 
 

Vitamin B6 contributes to
the normal function of the
immune system

 
 

Vitamin B6 contributes to
the reduction of tiredness
and fatigue

 
 

Vitamin B6 contributes to
the regulation of hormonal
activity

 
Vitamin C

Vitamin C contributes to
maintain the normal
function of the immune
system during and after
intense physical exercise

The claim may be used only for food which is at least a
source of vitamin C as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin C contributes to
normal collagen formation
for the normal function of
blood vessels

 
 

Vitamin C contributes to
normal collagen formation
for the normal function of
bones

 
 

Vitamin C contributes to
normal collagen formation
for the normal function of
cartilage

 
 

Vitamin C contributes to
normal collagen formation
for the normal function of
gums

 
 

Vitamin C contributes to
normal collagen formation
for the normal function of
skin

 
 

Vitamin C contributes to
normal collagen formation
for the normal function of
teeth

 
 

Vitamin C contributes to
normal energy-yielding
metabolism

 
 

Vitamin C contributes to
normal functioning of the
nervous system

 
 

Vitamin C contributes to
normal psychological
function

 
 

Vitamin C contributes to
the normal function of the
immune system

 
 

Vitamin C contributes to
the protection of cells from
oxidative stress

 
 

Vitamin C contributes to
the reduction of tiredness
and fatigue

 
 

Vitamin C contributes to
the regeneration of the
reduced form of vitamin E

 
 

Vitamin C increases iron
absorption

 
Vitamin D

Vitamin D contributes to
normal absorption/utili­
sation of calcium and phos­
phorus

The claim may be used only for food which is at least a
source of vitamin D as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin D contributes to
normal blood calcium levels

 
 

Vitamin D contributes to
the maintenance of normal
bones

 
 

Vitamin D contributes to
the maintenance of normal
muscle function

 
 

Vitamin D contributes to
the maintenance of normal
teeth

 
 

Vitamin D contributes to
the normal function of the
immune system

 
 

Vitamin D has a role in the
process of cell division

 
Vitamin E

Vitamin E contributes to the
protection of cells from
oxidative stress

The claim may be used only for food which is at least a
source of vitamin E as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

Vitamin K

Vitamin K contributes to
normal blood clotting

The claim may be used only for food which is at least a
source of vitamin K as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Vitamin K contributes to
the maintenance of normal
bones

 
Walnuts

Walnuts contribute to the
improvement of the elas­
ticity of blood vessels

The claim may be used only for food which provides a
daily intake of 30 g of walnuts. In order to bear the
claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 30 g of walnuts.

Water

Water contributes to the
maintenance of normal
physical and cognitive func­
tions

In order to bear the claim, information shall be given to the consumer that in order to obtain the claimed effect, at least 2,0 L of water, from all sources, should be consumed per day.

 

Water contributes to the
maintenance of normal
regulation of the body’s
temperature

 

Wheat bran fibre
 

Wheat bran fibre
contributes to an accel­
eration of intestinal transit

The claim may be used only for food which is high in that
fibre as referred to in the claim HIGH FIBRE as listed in the Annex to Regulation (EC) No 1924/2006. In order to bear the claim information shall be given to the consumer that the claimed effect is obtained with a daily intake of at least 10 g of wheat bran fibre.

 

Wheat bran fibre
contributes to an increase
in faecal bulk

The claim may be used only for food which is high in that
fibre as referred to in the claim HIGH FIBRE as listed in the Annex to Regulation (EC) No 1924/2006.

Zinc
 

Zinc contributes to normal
acid-base metabolism

The claim may be used only for food which is at least a
source of zinc as referred to in the claim SOURCE OF
[NAME OF VITAMIN/S] AND/OR [NAME OF
MINERAL/S] as listed in the Annex to Regulation (EC)
No 1924/2006.

 

Zinc contributes to normal
carbohydrate metabolism

 
 

Zinc contributes to normal
cognitive function

 
 

Zinc contributes to normal
DNA synthesis

 
 

Zinc contributes to normal
fertility and reproduction

 
 

Zinc contributes to normal
macronutrient metabolism

 
 

Zinc contributes to normal
metabolism of fatty acids

 
 

Zinc contributes to normal
metabolism of vitamin A

 
 

Zinc contributes to normal
protein synthesis

 
 

Zinc contributes to the
maintenance of normal
bones

 
 

Zinc contributes to the
maintenance of normal hair

 
 

Zinc contributes to the
maintenance of normal nails

 
 

Zinc contributes to the
maintenance of normal skin

 
 

Zinc contributes to the
maintenance of normal
testosterone levels in the
blood

 
 

Zinc contributes to the
maintenance of normal
vision

 
 

Zinc contributes to the
normal function of the
immune system

 
 

Zinc contributes to the
protection of cells from
oxidative stress

 
 

Zinc has a role in the
process of cell division

 

 

Fuente: Reglamento (UE) N º 432/2012 de la Comisión

 

¿Como funciona?

 

1º.- La empresa quiere vender un producto.

2º.- Desea lanzar una health claim para ese producto.

3º.- Consulta el Reglamento (UE) Nº 432/2012. (ver tabla arriba en este artículo)

4º.- Elige la health claim

5º.- Añade a su producto el elemento necesario para esa health claim y, siguiendo las condiciones especificadas en la Regulación (EC) 1924/2006. (la cantidad especificada de ese elemento para poder realizar la health claim, por ejemplo) (ver anexo arriba de la tabla en este  mismo artículo)

6º.- Anuncia su producto en TV alegando que posee dichas propiedades.

7º.- En su producto, añade un asterisco al lado de la health claim, que dirige a una parte escrita en minúscula dentro del propio producto donde se especifica a qué se debe en realidad la health claim.

El timo está en que el elemento que se anuncia para la health claim, o A) no es el publicitado,  B) está en una cantidad irrisoria (el mínimo exigido), inferior de lo que se podría encontrar en productos de menor precio: frutas, legumbres, carnes, etc. las cuales ya se encontraban en los productos de otras empresas que han optado por la opción C) añadir health claims a sus productos en vista de que estos ya contenían los elementos aprobados por el reglamento de la EFSA.

¿Paga más por menos?

El campeón de la Foodwatch por publicidad engañosa…

img_1634-e1339919031895FIGURA-1-640x477

Danone anunciando su maravilloso producto con el Lactobacillus Casei DN-114 001 añadió las health claims “Ayuda a reforzar tus defensas” (ver imagen superior*)  ¿Eran sus anunciadas L-Casei las responsables de tales beneficios?

En realidad, de lo que se sirven es del eslogan “hecha la ley, hecha la trampa” que ha provocado el defectuoso sistema por el cual la Agencia Europea de Seguridad Alimentaria (EFSA). Con solo colocar un asterisco y especificar en minúscula a qué se debe dicha health claim, la vitamina B6 (véase las health claims aprobadas para dicha vitamina en la tabla superior), han podido añadir su:

Vitamin B6 contributes to
the normal function of the
immune system

Solo han necesitado incluir dicha vitamina y, con ello, lo que antes no les permitía la EFSA porque sus “científicamente demostrados” no lo eran (teniendo incluso denuncias al respecto por publicad engañosa) ahora lo tienen incluso multiplicado por otras compañías.

Como su homologa estratégica, Hacendado, con la misma estrategia y con el eslogan “Ayuda al normal funcionamiento de tu SISTEMA INMUNITARIO” (ver imagen inferior*).

img_1652-e1339918240810

Cuando, en otros productos más baratos, dicha vitamina se encuentra en mayor cantidad:

Vitamina B6 en Actimel Vitamina B6 en una Sardina
0,21 mg
el 15% de la Cantidad Diaria Recomendada
0,96 mg

Por su parte, los de Florette decidieron hacer lo mismo usando la opción C) (ver imagen inferior*)

img_3334

 

Notas:

1. El empresario publicita su patente, la cual resalta como la “novedad”, pero recurre a la normativa de la EFSA mediante la cual con incluir el 15% de vitaminas, fibra y proteínas en sus productos puede hacer la reclama.

2. Con solo incluir el asterisco en sus productos se libran de ser acusados de “mentir” al consumidor. El problema está en que estas empresas a menudo camuflan dicho asterisco mediante técnicas de diseño.

3. Un empresario se ahorrará, si puede, el tiempo el dinero que cuesta la investigación científica de un elemento, si con incluir la cantidad recomendada por le EFSA puede incluir estas health claims

*Imágenes tomadas del blog Scientia.

 

 

Para saber más…

A consultar

Salud y consumidores (Comisión Europea)

Food Safety Authority of Ireland

Consolidated list of Article 13 health claims List of references received by EFSA

“General function” health claims under Article 13

FAQ on nutrition and health claims

List of permitted Health Claims on food products – guide

Guidance on the scientific requirements for health claims related to gut and
immune function (ver pdf)

List of competent authorities of the Member States within the framework of Regulation (EC) No
1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods (ver pdf)

Outcome of a public consultation on the Draft Opinion of the EFSA Panel
on Dietetic Products, Nutrition, and Allergies (NDA) on a guidance on the
scientific requirements for health claims related to gut and immune
function (ver pdf)

Scientific Opinion on the substantiation of a health claim related to fermented milk containingLactobacillus casei DN-114 001 plus yoghurt symbiosis (Actimel®), and reduction of Clostridium difficile toxins in the gut of patients receiving antibiotics and reduced risk of acute diarrhoea in patients receiving antibiotics pursuant to Article 14 of Regulation (EC) No 1924/2006

Guidance for applicants on health claims (EFSA)

Nutrition and health claim applications (EFSA)

Health claim applications (EFSA)

Guia del etiquetado de los alimentos (CECU)

Noticias

Dic 2012 Aprobadas por la UE 222 health claims. 1500 rechazadas. De alimentos y suplementos de productos comercializados hoy en los 27 estados miembros de la UE deben cumplir con el artículo 13, la lista de declaraciones de propiedades saludables, o serán enjuiciados por comercializar productos con publicidad engañosa.

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