Active ingredients leading in health claims on functional foods. (January 2016)

• Record Type: Journal Article
• Authors: de Boer, Alie; Urlings, Miriam J.E.; Bast, Aalt
• Is Part Of: Journal of functional foods. Volume 20(2016)
• Page Start: 587
• Page End: 593
• Publication Date: 2016-01
• Subjects: Bioactives -- Functional food -- Functional ingredients -- Health claims -- European food law -- EFSA; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.11.025
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Standardising olive oil via hydroxytyrosol would entail a claim on this bioactive. The cocoa claim could be extended to other products with epicatechin. Rather than the source, the ratio of beta-glucans should be leading in the claim. Specifying bioactives increases transparency of health claims. Claims on health effects of food should focus on specific bioactives. Abstract: Defining and characterising the active ingredient is the first criterion in reviewing scientific substantiation of health claims by the European Food Safety Authority under the Nutrition and Health Claim Regulation. This study analyses three health claim dossiers where the active ingredient is directly connected to the food item containing the bioactive. Since this bioactive itself is held responsible for the effect, the association of the food item and the bioactive is not always justifiable. This association is shown to be influenced by both the type of claim and the substantiating evidence. We argue that it would be preferable to more precisely chemically define the active ingredients. Claims could then be based on a bioactive constituent without the necessity to connect the claim to a specific matrix, becoming more transparent and relevant to both the industry and consumers. Characterisation and defining the bioactive should therefore be central in the health claim.