# 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)

EU Regulation No 432/2012 · adopted 16 May 2012

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)

## Introductory text

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, 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’.
(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.
(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 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 on the effect of fats on the normal absorption of fat soluble vitamins and another claim 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:

## 1 Permitted health claims

1. The list of health claims which may be made on foods, as referred to in Article 13(4) 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.

## 2 Entry into force and application

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

## Signature

...

## 

LIST OF PERMITTED HEALTH CLAIMS
In the case of D-tagatose and isomaltulose this should read ‘other sugars’
In the case of D-tagatose and isomaltulose this should read ‘other sugars’
Authorised on 24.9.2013 restricted to the use of GlaxoSmithKline Services Unlimited and its affiliates, GSK House, 980 Great West Road, Brentford, TW89GS, United Kingdom, for a period of five years.
Authorised on 24.9.2013 restricted to the use of Mondelēz International group, Three Parkway North Deerfield, IL 60015, United States of America, for a period of five years.
Authorised on 24 September 2013 restricted to the use of Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium, for a period of five years.
Authorised on 21 April 2015 restricted to the use of Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium, for a period of five years.
Authorised on 1 January 2016 restricted to the use of BENEO-Orafti S.A., Rue L. Maréchal 1, B-4360 Oreye, Belgium, for a period of five years.
From 21 July 2016 until 14 September 2019 the energy content of the food shall not be less than 200 kcal (840 kJ) and shall not exceed 400 kcal (1 680 kJ).
From 21 July 2016 until 14 September 2019 the food shall provide at least 30 % of the amounts of vitamins and minerals specified in the below Table per meal:
Vitamin A
(μg RE)
700
Vitamin D
(μg)
5
Vitamin E
(mg)
10
Vitamin C
(mg)
45
Thiamine
(mg)
1,1
Riboflavin
(mg)
1,6
Niacin
(mg-NE)
18
Vitamin B 6
(mg)
1,5
Folate
(μg)
200
Vitamin B 12
(μg)
1,4
Biotin
(μg)
15
Pantothenic acid
(mg)
3
Calcium
(mg)
700
Phosphorus
(mg)
550
Iron
(mg)
16
Zinc
(mg)
9,5
Copper
(mg)
1,1
Iodine
(μg)
130
Selenium
(μg)
55
Sodium
(mg)
575
Magnesium
(mg)
150
Manganese
(mg)
1
From 21 July 2016 until 14 September 2019 the amount of potassium per meal provided by the food shall be at least 500 mg.
Repetition maximum load is the maximum weight or force an individual can exert in a single lift.
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-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-cyclodextrin as part of the meal.
2012; 10(6):2713
2926
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
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
116
Biotin
Biotin contributes to normal macronutrient 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
2010;8(10):1728
113, 114, 117, 4661
Biotin
Biotin contributes to normal psychological function
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.
2010;8(10):1728
120
Biotin
Biotin contributes to the maintenance of normal hair
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
2010;8(10):1728
118, 121, 2876
Biotin
Biotin contributes to the maintenance of normal mucous membranes
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
115
Biotin
Biotin contributes to the maintenance of normal skin
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
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
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
234
Calcium
Calcium contributes to normal muscle function
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
226, 230, 235
Calcium
Calcium contributes to normal neurotransmission
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
227, 230, 235
Calcium
Calcium contributes to the normal function of digestive enzymes
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
355
Calcium
Calcium has a role in the process of cell division and specialisation
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.
2010;8(10):1725
237
Calcium
Calcium is needed for the maintenance of normal bones
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
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
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
2010;8(10):1725
2011;9(6):2203
224, 230, 231, 2731, 3099,3155, 4311, 4312, 4703
4704
Carbohydrates
Carbohydrates contribute to the maintenance of normal brain function
In order to bear the claim, information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 130 g of carbohydrates from all sources.
The claim may be used for food which contains at least 20 g carbohydrates which are metabolised by humans, excluding polyols, per quantified portion and complies with the nutrition claim LOW SUGARS or WITH NO ADDED SUGARS as listed in the Annex to Regulation (EC) No 1924/2006.
The claim shall not be used on food which is 100 % sugars.
2011;9(6):2226
603,653
Carbohydrates
Carbohydrates contribute to the recovery of normal muscle function (contraction) after highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle
The claim may be used only for food which provides carbohydrates which are metabolised by humans (excluding polyols).
Information shall be given to the consumer that the beneficial effect is obtained with the consumption of carbohydrates, from all sources, at a total intake of 4 g per kg body weight, at doses, within the first 4 hours and no later than 6 hours, following highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle.
The claim may be used only for foods intended for adults who have performed highly intensive and/or long-lasting physical exercise leading to muscle fatigue and the depletion of glycogen stores in skeletal muscle.
2013;11(10):3409
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
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
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
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
2011;9(6):2203
262, 4667
4698
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.
The claim can be used only for capsules or tablets containing high-flavanol cocoa extract which provide at least a daily intake of 200 mg of cocoa flavanols with a degree of polymerisation 1-10.
—
2012;10(7):2809
2014;12(5):3654
—
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
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
2011;9(4):2079
266, 1729
Copper
Copper contributes to normal functioning of the nervous system
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
2011;9(4):2079
267, 1723
Copper
Copper contributes to normal hair pigmentation
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
268, 1724
Copper
Copper contributes to normal iron transport in the body
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
269, 270, 1727
Copper
Copper contributes to normal skin pigmentation
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
268, 1724
Copper
Copper contributes to the normal function of the immune system
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
2011;9(4):2079
264, 1725
Copper
Copper contributes to the protection of cells from oxidative stress
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
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
Creatine
Daily creatine consumption can enhance the effect of resistance training on muscle strength in adults over the age of 55.
Information shall be provided to the consumer that:
the claim is targeting adults over the age of 55, who are engaged in regular resistance training,
the beneficial effect is obtained with a daily intake of 3 g of creatine in conjunction with resistance training, which allows an increase in the workload over time and which should be performed at least three times per week for several weeks, at an intensity of at least 65 %-75 % of one repetition maximum load.
The claim may be used only for foods targeting adults over the age of 55, who are engaged in regular resistance training.
2016;14(2):4400
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
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
627, 632, 743, 3149, 2905, 508, 510, 513, 519, 529, 540, 688, 4294
Docosahexaenoic acid
(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.
The claim shall not be used for foods targeting children.
2010; 8(10):1734
533, 691, 3150
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.
The claim shall not be used for foods targeting children.
2009; 7(9):1263
2010; 8(10):1796
502, 506, 516, 703, 1317, 1324
Docosahexaenoic acid and Eicosapentaenoic acid
(DHA/EPA)
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.
The claim shall not be used for foods targeting children.
2009; 7(9):1263
2010; 8(10):1796
506, 517, 527, 538, 1317, 1324, 1325
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).
2012; 10(6):2712
1164
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
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.
2010;8(10):1760
195, 2881
Folate
Folate contributes to normal blood formation
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
79
Folate
Folate contributes to normal homocysteine metabolism
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
80
Folate
Folate contributes to normal psychological function
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.
2010;8(10):1760
81, 85, 86, 88
Folate
Folate contributes to the normal function of the immune system
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
91
Folate
Folate contributes to the reduction of tiredness and fatigue
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.
2010;8(10):1760
84
Folate
Folate has a role in the process of cell division
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
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
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 %.
2011; 9(6):2223
558
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
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.
2009; 7(9):1214
2010;8(10):1800
274, 402
Iodine
Iodine contributes to normal functioning of the nervous system
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 the maintenance of normal skin
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.
2009; 7(9):1214
370
Iodine
Iodine contributes to the normal production of thyroid hormones and normal thyroid 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.
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
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
2010;8(10):1740
251, 1589, 255
Iron
Iron contributes to normal formation of red blood cells and haemoglobin
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
2010;8(10):1740
249, 1589, 374, 2889
Iron
Iron contributes to normal oxygen transport in the body
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
2010;8(10):1740
250, 254, 256, 255
Iron
Iron contributes to the normal function of the immune system
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
252, 259
Iron
Iron contributes to the reduction of tiredness and fatigue
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.
2010;8(10):1740
255, 374, 2889
Iron
Iron has a role in the process of cell division
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
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
Lactitol
Lactitol contributes to normal bowel function by increasing stool frequency
The claim may be used only for food supplements which contain 10 g of lactitol in a single daily 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 lactitol in one daily dose
The claim shall not be used for foods targeting children.
2015;13(10):4252
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
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.
2009; 7(9):1216
238
Magnesium
Magnesium contributes to normal energy-yielding metabolism
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.
2009; 7(9):1216
240, 247, 248
Magnesium
Magnesium contributes to normal functioning of the nervous system
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.
2009; 7(9):1216
242
Magnesium
Magnesium contributes to normal muscle function
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.
2009; 7(9):1216
2010;8(10):1807
241, 380, 3083
Magnesium
Magnesium contributes to normal protein synthesis
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.
2009; 7(9):1216
364
Magnesium
Magnesium contributes to normal psychological function
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
245, 246
Magnesium
Magnesium contributes to the maintenance of normal bones
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.
2009; 7(9):1216
239
Magnesium
Magnesium contributes to the maintenance of normal teeth
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.
2009; 7(9):1216
239
Magnesium
Magnesium has a role in the process of cell division
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.
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
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
310
Manganese
Manganese contributes to the normal formation of connective tissue
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.
2010;8(10):1808
404
Manganese
Manganese contributes to the protection of cells from oxidative stress
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
309
Meal replacement for weight control
Substituting one of the main daily meals 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 the following requirements:
1.
Energy content
The energy content shall not be less than 200 kcal (840 kJ) and shall not exceed 250 kcal (1 046 KJ) per meal.
2.
Fat content and composition
The energy derived from fat shall not exceed 30 % of total available energy content of the product.
The linoleic acid (in the form of glycerides) shall not be less than 1 g.
3.
Protein content and composition
The protein contained in the food shall provide not less than 25 % and not more than 50 % of the total energy content of the product.
The chemical index of protein shall be equal to that set by the World Health Organization in ‘Energy and protein requirements’. Report of a Joint WHO/FAO/UNU Meeting. Geneva: World Health Organisation, 1985 (WHO Technical Report Series, 724):
Amino acid requirement pattern (g/100 g protein)
Cystine + methionine
1,7
Histidine
1,6
Isoleucine
1,3
Leucine
1,9
Lysine
1,6
Phenylalanine + tyrosine
1,9
Threonine
0,9
Tryptophan
0,5
Vazline
1,3
The ‘chemical index’ shall mean the lowest of the ratios between the quantity of each essential amino acid of the test protein in and the quantity of each corresponding amino acid of the reference protein.
If the chemical index is lower than 100 % of the reference protein, the minimum protein levels shall be correspondingly increased. In any case the chemical index of the protein shall at least be equal to 80 % of that of the reference protein.
In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the proteins and only in the proportions necessary for that purpose.
4.
Vitamins and minerals
The food shall provide at least 30 % of the amounts of the nutrient reference values of vitamins and minerals per meal as laid down in Annex XIII to Regulation (EU) No 1169/2011. This requirement does not apply to fluoride, chromium, chloride and molybdenum. The amount of sodium per meal provided by the food shall be at least 172,5 mg. The amount of potassium per meal provided by the food shall be at least 500 mg.
In order to bear the claim, information shall be provided to the consumer on the importance of maintaining an adequate daily fluid intake and on the fact that the products are useful for the intended use only as part of an energy-restricted diet and that other foodstuffs should be a necessary part of such diet.
In order to achieve the claimed effect, one main meal should be substituted with one meal replacement daily.
2010; 8(2):1466
2015; 13(11):4287
1418
Meal replacement for weight control
Substituting two of the main 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 the following requirements:
1.
Energy content
The energy content shall not be less than 200 kcal (840 kJ) and shall not exceed 250 kcal (1 046 KJ) per meal.
2.
Fat content and composition
The energy derived from fat shall not exceed 30 % of total available energy content of the product.
The linoleic acid (in the form of glycerides) shall not be less than 1 g.
3.
Protein content and composition
The protein contained in the food shall provide not less than 25 % and not more than 50 % of the total energy content of the product.
The chemical index of protein shall be equal to that set by the World Health Organization in ‘Energy and protein requirements’. Report of a Joint WHO/FAO/UNU Meeting. Geneva: World Health Organisation, 1985 (WHO Technical Report Series, 724):
Amino acid requirement pattern (g/100 g protein)
Cystine + methionine
1,7
Histidine
1,6
Isoleucine
1,3
Leucine
1,9
Lysine
1,6
Phenylalanine + tyrosine
1,9
Threonine
0,9
Tryptophan
0,5
Valine
1,3
The ‘chemical index’ shall mean the lowest of the ratios between the quantity of each essential amino acid of the test protein in and the quantity of each corresponding amino acid of the reference protein.
If the chemical index is lower than 100 % of the reference protein, the minimum protein levels shall be correspondingly increased. In any case the chemical index of the protein shall at least be equal to 80 % of that of the reference protein.
In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the proteins, and only in the proportions necessary for that purpose.
4.
Vitamins and minerals
The food shall provide at least 30 % of the amounts of the nutrient reference values of vitamins and minerals per meal as laid down Annex XIII to Regulation (EU) No 1169/2011. This requirement does not apply to fluoride, chromium, chloride and molybdenum. The amount of sodium per meal provided by the food shall be at least 172,5 mg. The amount of potassium per meal provided by the food shall be at least 500 mg.
In order to bear the claim, information shall be provided to the consumer on the importance of maintaining an adequate daily fluid intake and on the fact that the products are useful for the intended use only as part of an energy-restricted diet and that other foodstuffs should be a necessary part of such diet.
In order to achieve the claimed effect, two of the main daily meals should be substituted with meal replacements daily.
2010; 8(2):1466
2015; 13(11):4287
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
Native chicory inulin
Chicory inulin contributes to normal bowel function by increasing stool frequency
Information shall be provided to the consumer that the beneficial effect is obtained with a daily intake of 12 g chicory inulin.
The claim can be used only for food which provides at least a daily intake of 12 g of native chicory inulin, a non-fractionated mixture of monosaccharides (< 10 %), disaccharides, inulin-type fructans and inulin extracted from chicory, with a mean degree of polymerisarion ≥ 9.
2015;13(1):3951
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
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
44, 53
Niacin
Niacin contributes to normal psychological function
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.
2010;8(10):1757
55
Niacin
Niacin contributes to the maintenance of normal mucous membranes
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
45, 52, 4700
Niacin
Niacin contributes to the maintenance of normal skin
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
45, 48, 50, 52, 4700
Niacin
Niacin contributes to the reduction of tiredness and fatigue
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.
2010;8(10):1757
47
Non-digestible carbohydrates
Consumption of foods/drinks containing <name of all used non-digestible carbohydrates> instead of sugars 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 non-digestible carbohydrates, which are carbohydrates neither digested nor absorbed in the small intestine, 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.
2014;12(1):3513
2014;12(10):3838
2014;12(10):3839
Non-fermentable carbohydrates
Consumption of foods/drinks containing <name of all used non-fermentable carbohydrates> instead of fermentable carbohydrates contributes to the maintenance of tooth mineralisation.
In order to bear the claim, fermentable carbohydrates ( 1 **) should be replaced in foods or drinks by non-fermentable carbohydrates ( 2 ***) in such amounts that consumption of such foods or drinks does not lower plaque pH below 5,7 during and up to 30 minutes after consumption.
( 1 **)
Fermentable carbohydrates are defined as carbohydrates or carbohydrate mixtures as consumed in foods or beverages that lower plaque pH below 5,7, as determined in vivo or in situ by plaque pH telemetry tests, by bacterial fermentation during and up to 30 minutes after consumption.
( 2 ***)
Non-fermentable carbohydrates are defined as carbohydrates or carbohydrate mixtures as consumed in foods or beverages that do not lower plaque pH, as determined in vivo or in situ by plaque pH telemetry tests, below a conservative value of 5,7 by bacterial fermentation during and up to 30 minutes after consumption.
2013;11(7):3329
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
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
181
Pantothenic Acid
Pantothenic acid contributes to the reduction of tiredness and fatigue
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.
2010;8(10):1758
63
Pantothenic Acid
Pantothenic acid contributes to normal mental performance
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
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
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
328
Phosphorus
Phosphorus contributes to the maintenance of normal bones
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
324, 327
Phosphorus
Phosphorus contributes to the maintenance of normal teeth
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
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
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
320
Potassium
Potassium contributes to the maintenance of normal blood pressure
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
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
Reformulated, non-alcoholic, acidic drink with:
less than 1 g fermentable carbohydrate 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 reformulated 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
—
2010;8(12):1884
—
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
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
213
Riboflavin
(Vitamin B2)
Riboflavin contributes to the maintenance of normal mucous membranes
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
31
Riboflavin
(Vitamin B2)
Riboflavin contributes to the maintenance of normal red blood cells
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
40
Riboflavin
(Vitamin B2)
Riboflavin contributes to the maintenance of normal skin
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
31, 33
Riboflavin
(Vitamin B2)
Riboflavin contributes to the maintenance of normal vision
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
39
Riboflavin
(Vitamin B2)
Riboflavin contributes to the normal metabolism of iron
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
30, 37
Riboflavin
(Vitamin B2)
Riboflavin contributes to the protection of cells from oxidative stress
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
207
Riboflavin
(Vitamin B2)
Riboflavin contributes to the reduction of tiredness and fatigue
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
41
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
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.
2010;8(10):1727
281
Selenium
Selenium contributes to the maintenance of normal nails
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.
2010;8(10):1727
281
Selenium
Selenium contributes to the normal function of the immune system
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
2010;8(10):1727
278, 1750
Selenium
Selenium contributes to the normal thyroid function
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.
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
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
2010;8(10):1727
277, 283, 286, 1289, 1290, 1291, 1293, 1751, 410, 1292
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
—
2011;9(7):2292
—
Sugar beet fibre
Sugar beet 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(12):2468
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 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 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
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
22, 27
Thiamine
Thiamine contributes to normal psychological function
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.
2010;8(10):1755
205
Thiamine
Thiamine contributes to the normal function of the heart
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
20
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
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
2010;8(10):1754
15, 4702
Vitamin A
Vitamin A contributes to the maintenance of normal skin
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
2010;8(10):1754
15, 17, 4660, 4702
Vitamin A
Vitamin A contributes to the maintenance of normal vision
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
2010;8(10):1754
16, 4239, 4701
Vitamin A
Vitamin A contributes to the normal function of the immune system
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):1222
2011;9(4):2021
14, 200, 1462
Vitamin A
Vitamin A has a role in the process of cell specialisation
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
14
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
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.
2010;8(10):4114
95, 97, 98, 100, 102, 109
Vitamin B12
Vitamin B12 contributes to normal homocysteine 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.
2010;8(10):4114
96, 103, 106
Vitamin B12
Vitamin B12 contributes to normal psychological function
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.
2010;8(10):4114
95, 97, 98, 100, 102, 109
Vitamin B12
Vitamin B12 contributes to normal red blood cell formation
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
92, 101
Vitamin B12
Vitamin B12 contributes to the normal function of the immune system
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
107
Vitamin B12
Vitamin B12 contributes to the reduction of tiredness and fatigue
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.
2010;8(10):4114
108
Vitamin B12
Vitamin B12 has a role in the process of cell division
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
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
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
75, 214
Vitamin B6
Vitamin B6 contributes to normal functioning of the nervous system
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.
2009; 7(9):1225
66
Vitamin B6
Vitamin B6 contributes to normal homocysteine metabolism
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
73, 76, 199
Vitamin B6
Vitamin B6 contributes to normal protein and glycogen metabolism
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.
2009; 7(9):1225
65, 70, 71
Vitamin B6
Vitamin B6 contributes to normal psychological function
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
77
Vitamin B6
Vitamin B6 contributes to normal red blood cell formation
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.
2009; 7(9):1225
67, 72, 186
Vitamin B6
Vitamin B6 contributes to the normal function of the immune system
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.
2009; 7(9):1225
68
Vitamin B6
Vitamin B6 contributes to the reduction of tiredness and fatigue
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
78
Vitamin B6
Vitamin B6 contributes to the regulation of hormonal activity
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.
2009; 7(9):1225
69
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
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
131, 149
Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of cartilage
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
131, 149
Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of gums
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
131, 136, 149
Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of skin
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
131, 137, 149
Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of teeth
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
131, 149
Vitamin C
Vitamin C contributes to normal energy-yielding metabolism
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
2010;8(10):1815
135, 2334, 3196
Vitamin C
Vitamin C contributes to normal functioning of the nervous system
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
133
Vitamin C
Vitamin C contributes to normal psychological function
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.
2010;8(10):1815
140
Vitamin C
Vitamin C contributes to the normal function of the immune system
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
2010;8(10):1815
134, 4321
Vitamin C
Vitamin C 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 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
2010;8(10):1815
129, 138, 143, 148, 3331
Vitamin C
Vitamin C contributes to the reduction of tiredness and fatigue
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.
2010;8(10):1815
139, 2622
Vitamin C
Vitamin C contributes to the regeneration of the reduced form of vitamin E
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.
2010;8(10):1815
202
Vitamin C
Vitamin C increases iron absorption
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
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
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
2011;9(6):2203
152, 157
215
Vitamin D
Vitamin D contributes to the maintenance of normal bones
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
150, 151, 158, 350
Vitamin D
Vitamin D contributes to the maintenance of normal muscle function
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.
2010; 8(2):1468
155
Vitamin D
Vitamin D contributes to the maintenance of normal teeth
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
151, 158
Vitamin D
Vitamin D contributes to the normal function of the immune system
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.
2010; 8(2):1468
154, 159
Vitamin D
Vitamin D has a role in the process of cell division
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
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
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
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
Water-Soluble Tomato Concentrate (WSTC) I and II
Water-Soluble Tomato Concentrate (WSTC) I and II helps maintain normal platelet aggregation, which contributes to healthy blood flow
Information to the consumer that the beneficial effect is obtained with a daily consumption of 3 g WSTC I or 150 mg WSTC II in up to 250 ml of either fruit juices, flavoured drinks or yogurt drinks (unless heavily pasteurised) or with a daily consumption of 3 g WSTC I or 150 mg WSTC II in food supplements when taken with a glass of water or other liquid
2010; 8(7): 1689
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
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.
2010;8(10):1819
382
Zinc
Zinc contributes to normal cognitive function
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
296
Zinc
Zinc contributes to normal DNA synthesis
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.
2010;8(10):1819
292, 293, 1759
Zinc
Zinc contributes to normal fertility and reproduction
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
297, 300
Zinc
Zinc contributes to normal macronutrient 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.
2010;8(10):1819
2890
Zinc
Zinc contributes to normal metabolism of fatty acids
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
302
Zinc
Zinc contributes to normal metabolism of vitamin A
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
361
Zinc
Zinc contributes to normal protein synthesis
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.
2010;8(10):1819
293, 4293
Zinc
Zinc contributes to the maintenance of normal bones
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
295, 1756
Zinc
Zinc contributes to the maintenance of normal hair
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.
2010;8(10):1819
412
Zinc
Zinc contributes to the maintenance of normal nails
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.
2010;8(10):1819
412
Zinc
Zinc contributes to the maintenance of normal skin
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.
2010;8(10):1819
293
Zinc
Zinc contributes to the maintenance of normal testosterone levels in the blood
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.
2010;8(10):1819
301
Zinc
Zinc contributes to the maintenance of normal vision
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
361
Zinc
Zinc contributes to the normal function of the immune system
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
291, 1757
Zinc
Zinc contributes to the protection of cells from oxidative stress
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
294, 1758
Zinc
Zinc has a role in the process of cell division
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
292, 293, 1759

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Source: https://www.legislation.gov.uk/eur/2012/432 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-432
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.