Scientific Opinion on the substantiation of a health claim related to “non digestible oligo and polysaccharides including galacto‐oligosaccharides, oligofructose, polyfructose and inulin” and “increase in calcium absorption” pursuant to Article 14 of Regulation (EC) No 1924/2006

• Main Author: EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
• Format: Article
• Language: English
• Published: Wiley 2014-11-01
• Series: EFSA Journal
• Subjects: non digestible oligosaccharides; non digestible polysaccharides; galacto‐oligosaccharides; oligofructose; polyfructose; inulin
• Online Access: https://doi.org/10.2903/j.efsa.2014.3889

Abstract Following an application from Specialised Nutrition Europe (formerly IDACE), submitted for authorisation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of France, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to “non‐digestible oligo‐ and polysaccharides including galacto‐oligosaccharides, oligofructose, polyfructose and inulin” and “increase in calcium absorption”. The scope of the application was proposed to fall under a health claim referring to children's development and health. The food constituents that are proposed by the applicant to be the subject of the health claim are “non‐digestible oligo‐ and polysaccharides including galacto‐oligosaccharides, oligofructose, polyfructose and inulin”. Upon requests by EFSA for clarification on the food constituent, the applicant did not clarify the food constituent that is the subject of the health claim. The Panel considers that the food constituents, “non‐digestible oligo‐ and polysaccharides including galacto‐oligosaccharides, oligofructose, polyfructose and inulin”, which are the subject of the health claim, are not sufficiently characterised. The Panel concludes that a cause and effect relationship cannot be established between the consumption of “non‐digestible oligo‐ and polysaccharides including galacto‐oligosaccharides, oligofructose, polyfructose and inulin” and a beneficial physiological effect.