Open AccessScientific Opinion on the substantiation of a health claim related to “low fat and low trans spreadable fat rich in unsaturated and omega‐3 fatty acids” and reduction of LDL‐cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006
Author(s) -
Efsa Panel on Dietetic Products
Publication year - 2011
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2011.2168
Subject(s) - polyunsaturated fatty acid , cholesterol , food science , chemistry , coronary heart disease , saturated fat , ldl cholesterol , blood cholesterol , biochemistry , fatty acid , medicine
Following an application from Lactalis B&C submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of France, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to “low fat and low trans spreadable fat rich in unsaturated and omega‐3 fatty acids” and reduction of LDL‐cholesterol concentrations. The food constituents which are responsible for the claimed effect are unsaturated fatty acids (mixtures of cis‐ MUFA and/or cis ‐PUFA), which should replace saturated fatty acids (SFAs) and trans fatty acids (TFAs) in the diet in order to obtain the claimed effect. Lowering LDL‐cholesterol concentrations is a beneficial physiological effect by reducing the risk of coronary heart disease. There is consensus on the role of trans ‐MUFA in increasing total and LDL‐cholesterol concentrations compared to cis ‐MUFA or cis ‐PUFA. Foods containing TFA typically contain high amounts of SFA, which are likely to have similar effects to TFA on a gram‐for‐gram basis. The Panel concludes that a cause and effect relationship has been established between the consumption of mixtures of dietary SFAs and an increase in blood LDL‐cholesterol concentrations, and that replacement of a mixture of SFAs with cis‐ MUFAs and/or cis‐ PUFAs in foods or diets on a gram per gram basis reduces LDL cholesterol concentrations. The following wording reflects the scientific evidence: “Consumption of saturated fat increases blood cholesterol concentrations; consumption of mono and/or polyunsaturated fat in replacement of saturated fat has been shown to lower/reduce blood cholesterol. Blood cholesterol lowering may reduce the risk of (coronary) heart disease”. In order to bear the claim, significant amounts of mixed SFAs should be replaced by cis ‐MUFAs and/or cis ‐PUFAs in foods or diets on a gram per gram basis. The target population is subjects who want to lower their blood cholesterol.