Regulation 2012/432 - List of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health - Main contents

1. Legislative text

25.5.2012

Official Journal of the European Union

L 136/1

COMMISSION REGULATION (EU) No 432/2012

of 16 May 2012

establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to 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 (1), and in particular Article 13(3) thereof,

Whereas:

(1)	Pursuant to Article 10(1) of Regulation (EC) No 1924/2006, health claims made on foods are prohibited unless they are authorised by the Commission in accordance with that Regulation and included in a list of permitted claims.

(2)

Article 13(2) of Regulation (EC) No 1924/2006 provides that Member States shall submit national lists of health claims made on foods, as referred to in Article 13(1) of that Regulation to the Commission, by 31 January 2008 at the latest. The national lists of claims must be accompanied by the conditions applying to them and by references to the relevant scientific justification.

(3)

Article 13(3) of Regulation (EC) No 1924/2006 provides that, after consulting the European Food Safety Authority (hereinafter referred to as ‘the Authority’), the Commission shall adopt a list of permitted health claims made on foods, as referred to in Article 13(1) of that Regulation, and all necessary conditions for the use of those claims by 31 January 2010 at the latest.

(4)

On 31 January 2008 the Commission received lists with more than 44 000 health claims from the Member States. An examination of the national lists showed that due to many duplications and following discussions with Member States, it was necessary to compile the national lists into a consolidated list of the claims for which the Authority should give scientific advice, hereinafter referred to as the ‘consolidated list’ (2).

(5)

On 24 July 2008, the Commission formally transmitted to the Authority the request for a scientific opinion pursuant to Article 13(3) of Regulation (EC) No 1924/2006, together with terms of reference and a first part of the consolidated list. Subsequent parts of the consolidated list were transmitted in November and December 2008. The consolidated list was finalised by the Commission by an addendum, which was forwarded to the Authority on 12 March 2010. Some claims in the consolidated list were subsequently withdrawn by Member States before their evaluation by the Authority. The scientific evaluation by the Authority concluded in the publication of its opinions between October 2009 and July 2011 (3).

(6)	In its evaluation the Authority found that some submissions covered different claimed effects or brought together the same claimed effect. Therefore, a health claim considered in this Regulation may represent one or more of the entries on the consolidated list.

(7)

For a number of health claims the Authority concluded that, on the basis of the data submitted, a cause and effect relationship has been established between a food category, a food or one of its constituents and the claimed effect. Health claims corresponding to those conclusions and complying with the requirements of Regulation (EC) No 1924/2006 should be authorised under Article 13(3) of Regulation (EC) No 1924/2006, and included in a list of permitted claims.

(8)

Article 13(3) of Regulation (EC) No 1924/2006 provides that permitted health claims must be accompanied with all necessary conditions (including restrictions) for their use. Accordingly, the list of permitted claims should include the wording of the claims and specific conditions of use of the claims, and where applicable, conditions or restrictions of use and/or an additional statement or warning, in accordance with the rules laid down in Regulation (EC) No 1924/2006 and in line with the opinions of the Authority.

(9)

One of the objectives of Regulation (EC) No 1924/2006 is to ensure that health claims are truthful, clear, reliable and useful to the consumer. In that respect, the wording and presentation of such claims have to be taken into account. Where the wording of claims has the same meaning for consumers as that of a permitted health claim, because it demonstrates the same relationship that exists between a food category, a food or one of its constituents and health, the claims should be subject to the same conditions of use indicated for the permitted health claims.

(10)

The Commission has identified a number of claims submitted for evaluation, referring to effects of plant or herbal substances, commonly known as ‘botanical’ substances, for which the Authority has yet to complete a scientific evaluation. In addition, there are a number of health claims for which either a further evaluation is required before the Commission is able to consider their inclusion or otherwise in the list of permitted claims, or which have been evaluated, but due to other legitimate factors consideration cannot be completed by the Commission at this time.

(11)	Claims whose evaluation by the Authority or whose consideration by the Commission has not yet been completed will be published on the website of the Commission (4) and may continue to be used pursuant to Article 28(5) and (6) of Regulation (EC) No 1924/2006.

(12)

Pursuant to Articles 6(1) and 13(1) of Regulation (EC) No 1924/2006 health claims need to be based on generally accepted scientific evidence. Accordingly, health claims that did not receive a favourable assessment on their scientific substantiation by the Authority, as it was not concluded that a cause and effect relationship had been established between a food category, a food or one of its constituents and the claimed effect, should not be authorised. Authorisation may also legitimately be withheld if health claims do not comply with other general and specific requirements of Regulation (EC) No 1924/2006, even in the case of a favourable scientific assessment by the Authority. Health claims inconsistent with generally accepted nutrition and health principles should not be made. The Authority concluded that for one claim (5) on the effect of fats on the normal absorption of fat soluble vitamins and another claim (6) on the effect of sodium on the maintenance of normal muscle function a cause and effect relationship has been established. However, the use of these health claims would convey a conflicting and confusing message to consumers, because it would encourage consumption of those nutrients for which, on the basis of generally accepted scientific advice, European, national and international authorities inform the consumer that their intake should be reduced. Therefore, these two claims do not comply with point (a) of the second paragraph of Article 3 of Regulation (EC) No 1924/2006 which foresees that the use of claims shall not be ambiguous or misleading. Furthermore, even if the health claims concerned were to be authorised only under specific conditions of use and/or accompanied by additional statements or warnings, it would not be sufficient to alleviate the confusion of the consumer, and consequently the claims should not be authorised.

(13)

This Regulation should apply six months after the date of its entry into force to enable food business operators to adapt to its requirements, including the prohibition according to Article 10(1) of Regulation (EC) No 1924/2006 of those health claims whose evaluation by the Authority and whose consideration by the Commission has been completed.

(14)

Article 20(1) of Regulation (EC) No 1924/2006 provides for the Commission to establish and maintain a Union Register of nutrition and health claims made on foods, hereinafter referred to as ‘the Register’. The Register will contain all the authorised claims and, inter alia, the conditions of use applying to them. The Register will also contain a list of rejected health claims and the reasons for their rejection.

(15)

Health claims that have been withdrawn by the Member States will not be included in the list of rejected claims in the Union Register. The Register will be updated periodically and, as the case may be, following progress on health claims for which the evaluation by the Authority and/or consideration by the Commission has not yet been completed.

(16)	Comments and positions from the members of the public and interested stakeholders, received by the Commission have been adequately considered when setting the measures provided for in this Regulation.

(17)

The addition of substances to or the use of substances in foodstuffs is governed by specific Union and national legislation, as is the classification of products as foodstuffs or medicinal products. Any decision on a health claim in accordance with Regulation (EC) No 1924/2006 such as inclusion in the list of permitted claims referred to in Article 13(3) thereof does not constitute an authorisation to the marketing of the substance on which the claim is made, a decision on whether the substance can be used in foodstuffs, or a classification of a certain product as a foodstuff.

(18)	The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health, and neither the European Parliament nor the Council have opposed them,

HAS ADOPTED THIS REGULATION:

Article 1

Permitted health claims

1.

The list of health claims which may be made on foods, as referred to in Article 13(3) of Regulation (EC) No 1924/2006, is set out in the Annex to this Regulation.

2.

Health claims referred to in paragraph 1 may be made on foods in compliance with the conditions set out in the Annex.

Article 2

Entry into force and application

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

It shall apply from 14 December 2012.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 16 May 2012.

For the Commission

The President

José Manuel BARROSO

(1)

OJ L 404, 30.12.2006, p. 9.

(2)

http://www.efsa.europa.eu/en/ndaclaims13/docs/ndaclaims13.zip

(3)

http://www.efsa.europa.eu/en/topics/topic/article13.htm

(4)

http://ec.europa.eu/food/food/labellingnutrition/claims/index_en.htm

(5)

Corresponding to entries ID 670 and ID 2902 in the consolidated list.

(6)

Corresponding to entry ID 359 in the consolidated list.

ANNEX

LIST OF PERMITTED HEALTH CLAIMS

Nutrient, substance, food or food category

Claim

Conditions of use of the claim

Conditions and/or restrictions of use of the food and/or additional statement or warning

EFSA Journal number

Relevant entry number in the Consolidated List submitted to EFSA for its assessment

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.

2011;9(4):2049

1938

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 Regulation (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.

2009; 7(9):1252

2011;9(6):2203

493, 568

Arabinoxylan produced from wheat endosperm

Consumption of arabinoxylan 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.

2011;9(6):2205

830

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.

2011;9(6):2249

819

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.

2009; 7(9):1254

2011;9(6):2207

754, 755, 757, 801, 1465, 2934

1236, 1299

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.

2011;9(6):2207

821, 824

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.

In order to bear the claim information shall be given to the consumer that a daily intake in excess of 4 g may significantly increase blood cholesterol levels.

2011;9(4):2052

4325

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.

2009; 7(9):1209

114, 117

Biotin

Biotin contributes to normal functioning of the nervous system

2009; 7(9):1209

116

Biotin

Biotin contributes to normal macronutrient metabolism

2009; 7(9):1209

2010;8(10):1728

113, 114, 117, 4661

Biotin

Biotin contributes to normal psychological function

2010;8(10):1728

120

Biotin

Biotin contributes to the maintenance of normal hair

2009; 7(9):1209

2010;8(10):1728

118, 121, 2876

Biotin

Biotin contributes to the maintenance of normal mucous membranes

2009; 7(9):1209

115

Biotin

Biotin contributes to the maintenance of normal skin

2009; 7(9):1209

2010;8(10):1728

115, 121

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.

2009; 7(9):1210

230, 236

Calcium

Calcium contributes to normal energy-yielding metabolism

2009; 7(9):1210

234

Calcium

Calcium contributes to normal muscle function

2009; 7(9):1210

226, 230, 235

Calcium

Calcium contributes to normal neurotransmission

2009; 7(9):1210

227, 230, 235

Calcium

Calcium contributes to the normal function of digestive enzymes

2009; 7(9):1210

355

Calcium

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

2010;8(10):1725

237

Calcium

Calcium is needed for the maintenance of normal bones

2009; 7(9):1210

2009; 7(9):1272

2010;8(10):1725

2011;9(6):2203

224, 230, 350, 354, 2731, 3155, 4311, 4312, 4703

4704

Calcium

Calcium is needed for the maintenance of normal teeth

2009; 7(9):1210

2010;8(10):1725

2011;9(6):2203

224, 230, 231, 2731, 3099,3155, 4311, 4312, 4703

4704

Carbohydrate-electrolyte 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 osmolality between 200-330 mOsm/kg water.

2011;9(6):2211

466, 469

Carbohydrate-electrolyte solutions

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

2011;9(6):2211

314, 315, 316, 317, 319, 322, 325, 332, 408, 465, 473, 1168, 1574, 1593, 1618, 4302, 4309

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.

2011;9(6):2214

4663

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.

The claim cannot be used on chloride from the source sodium chloride

2010;8(10):1764

326

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.

2011;9(4):2056

3090

Choline

Choline contributes to normal lipid 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.

2011;9(4):2056

3186

Choline

Choline contributes to the maintenance of normal liver function

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.

2011;9(4):2056

2011;9(6):2203

1501

712, 1633

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 Regulation (EC) No 1924/2006.

2010;8(10):1732

260, 401, 4665, 4666, 4667

Chromium

Chromium contributes to the maintenance of normal blood glucose levels

2010;8(10):1732

2011;9(6):2203

262, 4667

4698

Copper

Copper contributes to maintenance 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.

2009; 7(9):1211

265, 271, 1722

Copper

Copper contributes to normal energy-yielding metabolism

2009; 7(9):1211

2011;9(4):2079

266, 1729

Copper

Copper contributes to normal functioning of the nervous system

2009; 7(9):1211

2011;9(4):2079

267, 1723

Copper

Copper contributes to normal hair pigmentation

2009; 7(9):1211

268, 1724

Copper

Copper contributes to normal iron transport in the body

2009; 7(9):1211

269, 270, 1727

Copper

Copper contributes to normal skin pigmentation

2009; 7(9):1211

268, 1724

Copper

Copper contributes to the normal function of the immune system

2009; 7(9):1211

2011;9(4):2079

264, 1725

Copper

Copper contributes to the protection of cells from oxidative stress

2009; 7(9):1211

263, 1726

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.

The claim may be used only for foods targeting adults performing high intensity exercise

2011;9(7):2303

739, 1520, 1521, 1522, 1523, 1525, 1526, 1531, 1532, 1533, 1534, 1922, 1923, 1924

Docosahexaenoic acid

(DHA)

DHA contributes to maintenance 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.

2010;8(10):1734

2011;9(4):2078

565, 626, 631, 689, 704, 742, 3148, 690, 3151, 497, 501, 510, 513, 519, 521, 534, 540, 688, 1323, 1360, 4294

Docosahexaenoic acid

(DHA)

DHA contributes to the maintenance of normal vision

2010;8(10):1734

2011;9(4):2078

627, 632, 743, 3149, 2905, 508, 510, 513, 519, 529, 540, 688, 4294

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.

2010;8(10):1796

2011;9(4):2078

504, 506, 516, 527, 538, 703, 1128, 1317, 1324, 1325, 510, 688, 1360

Fluoride

Fluoride contributes to the maintenance of tooth mineralisation

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.

2009; 7(9):1212

2010;8(10):1797

275, 276, 338, 4238,

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.

2009; 7(9):1213

2882

Folate

Folate contributes to normal amino acid synthesis

2010;8(10):1760

195, 2881

Folate

Folate contributes to normal blood formation

2009; 7(9):1213

Folate

Folate contributes to normal homocysteine metabolism

2009; 7(9):1213

Folate

Folate contributes to normal psychological function

2010;8(10):1760

81, 85, 86, 88

Folate

Folate contributes to the normal function of the immune system

2009; 7(9):1213

Folate

Folate contributes to the reduction of tiredness and fatigue

2010;8(10):1760

Folate

Folate has a role in the process of cell division

2009; 7(9):1213

2010;8(10):1760

193, 195, 2881

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.

2011;9(4):2062

620, 671, 4332

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.

2011;9(6):2237

336, 705, 1148, 1178, 1185, 1420

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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2009; 7(9):1258

2010;8(10):1798

836, 1560, 3100, 3217

Glucomannan

(konjac mannan)

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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(10):1798

854, 1556, 3725,

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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(2):1464

808

Hydroxypropyl methylcellulose

(HPMC)

Consumption of Hydroxypropyl 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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(10):1739

814

Hydroxypropyl methylcellulose

(HPMC)

Hydroxypropyl methylcellulose 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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(10):1739

815

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.

2010;8(10):1800

273

Iodine

Iodine contributes to normal energy-yielding metabolism

2009; 7(9):1214

2010;8(10):1800

274, 402

Iodine

Iodine contributes to normal functioning of the nervous system

2010;8(10):1800

273

Iodine

Iodine contributes to the maintenance of normal skin

2009; 7(9):1214

370

Iodine

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

2009; 7(9):1214

2010;8(10):1800

274, 1237

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.

2009; 7(9):1215

253

Iron

Iron contributes to normal energy-yielding metabolism

2009; 7(9):1215

2010;8(10):1740

251, 1589, 255

Iron

Iron contributes to normal formation of red blood cells and haemoglobin

2009; 7(9):1215

2010;8(10):1740

249, 1589, 374, 2889

Iron

Iron contributes to normal oxygen transport in the body

2009; 7(9):1215

2010;8(10):1740

250, 254, 256, 255

Iron

Iron contributes to the normal function of the immune system

2009; 7(9):1215

252, 259

Iron

Iron contributes to the reduction of tiredness and fatigue

2010;8(10):1740

255, 374, 2889

Iron

Iron has a role in the process of cell division

2009; 7(9):1215

368

Lactase enzyme

Lactase enzyme improves lactose digestion in individuals 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.

Information shall also be given to the target population that tolerance to lactose is variable and they should seek advice as to the role of this substance in their diet.

2009; 7(9):1236

2011;9(6):2203

1697, 1818

1974

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.

2010;8(10):1806

807

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.

2009; 7(9):1276

2011;9(6):2235

489, 2899

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.

2010;8(10):1763

1143, 2976

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.

2010;8(10):1807

244

Magnesium

Magnesium contributes to electrolyte balance

2009; 7(9):1216

238

Magnesium

Magnesium contributes to normal energy-yielding metabolism

2009; 7(9):1216

240, 247, 248

Magnesium

Magnesium contributes to normal functioning of the nervous system

2009; 7(9):1216

242

Magnesium

Magnesium contributes to normal muscle function

2009; 7(9):1216

2010;8(10):1807

241, 380, 3083

Magnesium

Magnesium contributes to normal protein synthesis

2009; 7(9):1216

364

Magnesium

Magnesium contributes to normal psychological function

2010;8(10):1807

245, 246

Magnesium

Magnesium contributes to the maintenance of normal bones

2009; 7(9):1216

239

Magnesium

Magnesium contributes to the maintenance of normal teeth

2009; 7(9):1216

239

Magnesium

Magnesium has a role in the process of cell division

2009; 7(9):1216

365

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.

2009; 7(9):1217

2010;8(10):1808

311, 405

Manganese

Manganese contributes to the maintenance of normal bones

2009; 7(9):1217

310

Manganese

Manganese contributes to the normal formation of connective tissue

2010;8(10):1808

404

Manganese

Manganese contributes to the protection of cells from oxidative stress

2009; 7(9):1217

309

Meal replacement for weight control

Substituting one daily meal of an energy restricted diet with a meal replacement contributes to the maintenance 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, one meal should be substituted with meal replacements daily.

2010; 8(2):1466

1418

Meal replacement for weight control

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

2010; 8(2):1466

1417

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.

2011;9(4):2040

1223

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.

2010; 8(2):1467

1953

Melatonin

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.

2011;9(6):2241

1698, 1780, 4080

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.

2010;8(10):1745

313

Monascus purpureus

(red yeast rice)

Monacolin K from red yeast rice contributes to the maintenance 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.

2011;9(7):2304

1648, 1700

Monounsaturated and/or polyunsaturated fatty acids

Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance 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.

2011;9(4):2069

2011;9(6):2203

621, 1190, 1203, 2906, 2910, 3065

674, 4335

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.

2009; 7(9):1224

2010;8(10):1757

43, 49, 54, 51

Niacin

Niacin contributes to normal functioning of the nervous system

2009; 7(9):1224

44, 53

Niacin

Niacin contributes to normal psychological function

2010;8(10):1757

Niacin

Niacin contributes to the maintenance of normal mucous membranes

2009; 7(9):1224

45, 52, 4700

Niacin

Niacin contributes to the maintenance of normal skin

2009; 7(9):1224

2010;8(10):1757

45, 48, 50, 52, 4700

Niacin

Niacin contributes to the reduction of tiredness and fatigue

2010;8(10):1757

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.

2011;9(6):2249

822

Oleic acid

Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance 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.

2011;9(4):2043

673, 728, 729, 1302, 4334

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. oleuropein 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.

2011;9(4):2033

1333, 1638, 1639, 1696, 2865

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.

2009; 7(9):1218

56, 59, 60, 64, 171, 172, 208

Pantothenic Acid

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

2009; 7(9):1218

181

Pantothenic Acid

Pantothenic acid contributes to the reduction of tiredness and fatigue

2010;8(10):1758

Pantothenic Acid

Pantothenic acid contributes to normal mental performance

2009; 7(9):1218

2010;8(10):1758

57, 58

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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(10):1747

818, 4236

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.

Warning of choking to be given for people with swallowing difficulties or when ingesting with inadequate fluid intake

—	advice on taking with plenty of water to ensure substance reaches stomach.

2010;8(10):1747

786

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.

2009; 7(9):1219

329, 373

Phosphorus

Phosphorus contributes to normal function of cell membranes

2009; 7(9):1219

328

Phosphorus

Phosphorus contributes to the maintenance of normal bones

2009; 7(9):1219

324, 327

Phosphorus

Phosphorus contributes to the maintenance of normal teeth

2009; 7(9):1219

324, 327

Plant sterols and plant stanols

Plant sterols/stanols contribute to the maintenance 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.

2010;8(10):1813

2011;9(6):2203

549, 550, 567, 713, 1234, 1235, 1466, 1634, 1984, 2909, 3140

568

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.

2010; 8(2):1469

386

Potassium

Potassium contributes to normal muscle function

2010; 8(2):1469

320

Potassium

Potassium contributes to the maintenance of normal blood pressure

2010; 8(2):1469

321

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.

2010;8(10):1811

2011;9(6):2203

415, 417, 593, 594, 595, 715

1398

Protein

Protein contributes to the maintenance of 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.

2010;8(10):1811

2011;9(6):2203

415, 417, 593, 594, 595, 715

1398

Protein

Protein contributes to the maintenance of normal bones

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.

2010;8(10):1811

2011;9(6):2203

416

4704

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.

2011;9(4):2024

681

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.

2010;8(10):1814

29, 35, 36, 42

Riboflavin

(Vitamin B2)

Riboflavin contributes to normal functioning of the nervous system

2010;8(10):1814

213

Riboflavin

(Vitamin B2)

Riboflavin contributes to the maintenance of normal mucous membranes

2010;8(10):1814

Riboflavin

(Vitamin B2)

Riboflavin contributes to the maintenance of normal red blood cells

2010;8(10):1814

Riboflavin

(Vitamin B2)

Riboflavin contributes to the maintenance of normal skin

2010;8(10):1814

31, 33

Riboflavin

(Vitamin B2)

Riboflavin contributes to the maintenance of normal vision

2010;8(10):1814

Riboflavin

(Vitamin B2)

Riboflavin contributes to the normal metabolism of iron

2010;8(10):1814

30, 37

Riboflavin

(Vitamin B2)

Riboflavin contributes to the protection of cells from oxidative stress

2010;8(10):1814

207

Riboflavin

(Vitamin B2)

Riboflavin contributes to the reduction of tiredness and fatigue

2010;8(10):1814

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.

2011;9(6):2258

825

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.

2009; 7(9):1220

396

Selenium

Selenium contributes to the maintenance of normal hair

2010;8(10):1727

281

Selenium

Selenium contributes to the maintenance of normal nails

2010;8(10):1727

281

Selenium

Selenium contributes to the normal function of the immune system

2009; 7(9):1220

2010;8(10):1727

278, 1750

Selenium

Selenium contributes to the normal thyroid function

2010;8(10):1727

2009; 7(9):1220

279, 282, 286, 410, 1289, 1290, 1291, 1292, 1293

Selenium

Selenium contributes to the protection of cells from oxidative stress

2009; 7(9):1220

2010;8(10):1727

277, 283, 286, 1289, 1290, 1291, 1293, 1751, 410, 1292

Sugar replacers, i.e. intense sweeteners;

xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, sucralose and polydextrose; D-tagatose and isomaltulose

Consumption of foods/drinks containing <name of sugar replacer> instead of sugar (1) 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, erythritol, 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.

2011;9(4):2076

2011;9(6):2229

617, 619, 669, 1590, 1762, 2903, 2908, 2920

4298

Sugar replacers, i.e. intense sweeteners;

xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, sucralose and polydextrose; D-tagatose and isomaltulose

Consumption of foods/drinks containing <name of sugar replacer> instead of sugar (2) 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

2011;9(4):2076

2011;9(6):2229

463, 464, 563, 618, 647, 1182, 1591, 2907, 2921, 4300

1134, 1167, 1283

Sugar-free chewing gum

Sugar-free chewing gum contributes to the maintenance of tooth mineralization

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 chewing, for at least 20 minutes, after eating or drinking.

2009; 7(9):1271

2011;9(4):2072

2011;9(6):2266

1151, 1154

486, 562, 1181

Sugar-free chewing gum

Sugar-free chewing gum contributes to the neutralisation of plaque acids

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 chewing, for at least 20 minutes, after eating or drinking.

2009; 7(9):1271

2011;6(6):2266

1150

485

Sugar-free chewing gum

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.

2009; 7(9):1271

1240

Sugar-free chewing gum with carbamide

Sugar-free chewing gum with carbamide neutralises plaque acids more effectively 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.

2011;9(4):2071

1153

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.

2009; 7(9):1222

21, 24, 28

Thiamine

Thiamine contributes to normal functioning of the nervous system

2009; 7(9):1222

22, 27

Thiamine

Thiamine contributes to normal psychological function

2010;8(10):1755

205

Thiamine

Thiamine contributes to the normal function of the heart

2009; 7(9):1222

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.

2009; 7(9):1221

206

Vitamin A

Vitamin A contributes to the maintenance of normal mucous membranes

2009; 7(9):1221

2010;8(10):1754

15, 4702

Vitamin A

Vitamin A contributes to the maintenance of normal skin

2009; 7(9):1221

2010;8(10):1754

15, 17, 4660, 4702

Vitamin A

Vitamin A contributes to the maintenance of normal vision

2009; 7(9):1221

2010;8(10):1754

16, 4239, 4701

Vitamin A

Vitamin A contributes to the normal function of the immune system

2009; 7(9):1222

2011;9(4):2021

14, 200, 1462

Vitamin A

Vitamin A has a role in the process of cell specialisation

2009; 7(9):1221

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.

2009; 7(9):1223

99, 190

Vitamin B12

Vitamin B12 contributes to normal functioning of the nervous system

2010;8(10):4114

95, 97, 98, 100, 102, 109

Vitamin B12

Vitamin B12 contributes to normal homocysteine metabolism

2010;8(10):4114

96, 103, 106

Vitamin B12

Vitamin B12 contributes to normal psychological function

2010;8(10):4114

95, 97, 98, 100, 102, 109

Vitamin B12

Vitamin B12 contributes to normal red blood cell formation

2009; 7(9):1223

92, 101

Vitamin B12

Vitamin B12 contributes to the normal function of the immune system

2009; 7(9):1223

107

Vitamin B12

Vitamin B12 contributes to the reduction of tiredness and fatigue

2010;8(10):4114

108

Vitamin B12

Vitamin B12 has a role in the process of cell division

2009; 7(9):1223

2010;8(10):1756

93, 212

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.

2010;8(10):1759

4283

Vitamin B6

Vitamin B6 contributes to normal energy-yielding metabolism

2010;8(10):1759

75, 214

Vitamin B6

Vitamin B6 contributes to normal functioning of the nervous system

2009; 7(9):1225

Vitamin B6

Vitamin B6 contributes to normal homocysteine metabolism

2010;8(10):1759

73, 76, 199

Vitamin B6

Vitamin B6 contributes to normal protein and glycogen metabolism

2009; 7(9):1225

65, 70, 71

Vitamin B6

Vitamin B6 contributes to normal psychological function

2010;8(10):1759

Vitamin B6

Vitamin B6 contributes to normal red blood cell formation

2009; 7(9):1225

67, 72, 186

Vitamin B6

Vitamin B6 contributes to the normal function of the immune system

2009; 7(9):1225

Vitamin B6

Vitamin B6 contributes to the reduction of tiredness and fatigue

2010;8(10):1759

Vitamin B6

Vitamin B6 contributes to the regulation of hormonal activity

2009; 7(9):1225

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 provides a daily intake of 200 mg vitamin C. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 200 mg in addition to the recommended daily intake of vitamin C.

2009; 7(9):1226

144

Vitamin C

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

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.

2009; 7(9):1226

130, 131, 149

Vitamin C

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

2009; 7(9):1226

131, 149

Vitamin C

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

2009; 7(9):1226

131, 149

Vitamin C

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

2009; 7(9):1226

131, 136, 149

Vitamin C

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

2009; 7(9):1226

131, 137, 149

Vitamin C

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

2009; 7(9):1226

131, 149

Vitamin C

Vitamin C contributes to normal energy-yielding metabolism

2009; 7(9):1226

2010;8(10):1815

135, 2334, 3196

Vitamin C

Vitamin C contributes to normal functioning of the nervous system

2009; 7(9):1226

133

Vitamin C

Vitamin C contributes to normal psychological function

2010;8(10):1815

140

Vitamin C

Vitamin C contributes to the normal function of the immune system

2009; 7(9):1226

2010;8(10):1815

134, 4321

Vitamin C

Vitamin C contributes to the protection of cells from oxidative stress

2009; 7(9):1226

2010;8(10):1815

129, 138, 143, 148, 3331

Vitamin C

Vitamin C contributes to the reduction of tiredness and fatigue

2010;8(10):1815

139, 2622

Vitamin C

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

2010;8(10):1815

202

Vitamin C

Vitamin C increases iron absorption

2009; 7(9):1226

132, 147

Vitamin D

Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus

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.

2009; 7(9):1227

152, 157, 215

Vitamin D

Vitamin D contributes to normal blood calcium levels

2009; 7(9):1227

2011;9(6):2203

152, 157

215

Vitamin D

Vitamin D contributes to the maintenance of normal bones

2009; 7(9):1227

150, 151, 158, 350

Vitamin D

Vitamin D contributes to the maintenance of normal muscle function

2010; 8(2):1468

155

Vitamin D

Vitamin D contributes to the maintenance of normal teeth

2009; 7(9):1227

151, 158

Vitamin D

Vitamin D contributes to the normal function of the immune system

2010; 8(2):1468

154, 159

Vitamin D

Vitamin D has a role in the process of cell division

2009; 7(9):1227

153

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.

2010;8(10):1816

160, 162, 1947

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.

2009; 7 (9):1228

124, 126

Vitamin K

Vitamin K contributes to the maintenance of normal bones

2009; 7 (9):1228

123, 127, 128, 2879

Walnuts

Walnuts contribute to the improvement of the elasticity 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.

2011;9(4):2074

1155, 1157

Water

Water contributes to the maintenance of normal physical and cognitive functions

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.

The claim may be used only on water complying with Directives 2009/54/EC and/or 98/83/EC

2011;9(4):2075

1102, 1209, 1294, 1331

Water

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

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.

The claim may be used only on water complying with Directives 2009/54/EC and/or 98/83/EC

2011;9(4):2075

1208

Wheat bran fibre

Wheat bran fibre contributes to an acceleration 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.

2010;8(10):1817

828, 839, 3067, 4699

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.

2010;8(10):1817

3066

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.

2009; 7(9):1229

360

Zinc

Zinc contributes to normal carbohydrate metabolism

2010;8(10):1819

382

Zinc

Zinc contributes to normal cognitive function

2009; 7(9):1229

296

Zinc

Zinc contributes to normal DNA synthesis

2010;8(10):1819

292, 293, 1759

Zinc

Zinc contributes to normal fertility and reproduction

2009; 7(9):1229

297, 300

Zinc

Zinc contributes to normal macronutrient metabolism

2010;8(10):1819

2890

Zinc

Zinc contributes to normal metabolism of fatty acids

2009; 7(9):1229

302

Zinc

Zinc contributes to normal metabolism of vitamin A

2009; 7(9):1229

361

Zinc

Zinc contributes to normal protein synthesis

2010;8(10):1819

293, 4293

Zinc

Zinc contributes to the maintenance of normal bones

2009; 7(9):1229

295, 1756

Zinc

Zinc contributes to the maintenance of normal hair

2010;8(10):1819

412

Zinc

Zinc contributes to the maintenance of normal nails

2010;8(10):1819

412

Zinc

Zinc contributes to the maintenance of normal skin

2010;8(10):1819

293

Zinc

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

2010;8(10):1819

301

Zinc

Zinc contributes to the maintenance of normal vision

2009; 7(9):1229

361

Zinc

Zinc contributes to the normal function of the immune system

2009; 7(9):1229

291, 1757

Zinc

Zinc contributes to the protection of cells from oxidative stress

2009; 7(9):1229

294, 1758

Zinc

Zinc has a role in the process of cell division

2009; 7(9):1229

292, 293, 1759

(1)

In the case of D-tagatose and isomaltulose this should read ‘other sugars’

(2)

In the case of D-tagatose and isomaltulose this should read ‘other sugars’

This summary has been adopted from EUR-Lex.