Turck Dominique, Castenmiller Jacqueline, De Henauw Stefaan, Hirsch-Ernst Karen Ildico, Kearney John, Knutsen Helle Katrine, Maciuk Alexandre, Mangelsdorf Inge, McArdle Harry J, Naska Androniki, Pelaez Carmen, Pentieva Kristina, Thies Frank, Tsabouri Sophia, Vinceti Marco, Bresson Jean-Louis, Siani Alfonso
EFSA J. 2021 Apr 8;19(4):e06493. doi: 10.2903/j.efsa.2021.6493. eCollection 2021 Apr.
Following an application from Nestlé S.A. submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 the Competent Authority of Belgium, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to beta-glucans from oats and/or barley in a ready-to-eat cereal manufactured pressure cooking and reduction of blood glucose rise after consumption. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food proposed is 'beta-glucans from oats and/or barley incorporated into ready-to-eat breakfast cereals manufactured pressure cooking'. The applicant proposed that at least 1.3 g of beta-glucans/25 g of available carbohydrates in ready-to-eat breakfast cereals manufactured pressure cooking should be consumed. Beta-glucans from oats, barley or any combination thereof incorporated into ready-to-eat cereals manufactured by pressure cooking, are sufficiently characterised. The claimed effect proposed is 'reduction of the blood glucose rise after the meal'. The reduction of post-prandial glycaemic responses (as long as post-prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect. One human intervention study showed an effect of beta-glucans from oats and/or barley, incorporated into breakfast cereals manufactured pressure cooking at a level of at least 1.2 g/25 g available carbohydrates, on decreasing post-prandial glycaemic responses without disproportionally increasing insulinaemic responses. Dose-response relationships were not tested, and no evidence has been provided that beta-glucans incorporated into cereals processed using pressure cooking would exert a higher effect on post-prandial glucose responses than beta-glucans added to other carbohydrate containing foods. Whereas the effect of beta-glucans in reducing post-prandial blood glucose responses is well established, the evidence provided is insufficient to establish such an effect at doses of 1.3 g beta-glucans per 25 g of available carbohydrate incorporated into ready-to-eat breakfast cereals manufactured via pressure cooking (i.e. either batch cooking or extrusion).
根据雀巢公司依据欧盟第1924/2006号法规第13(5)条提交的健康声称授权申请，比利时主管当局要求欧洲食品安全局营养、新型食品及食品过敏原专家委员会（NDA）就即食谷物中燕麦和/或大麦来源的β-葡聚糖经压力蒸煮制成的产品，以及食用后降低血糖上升幅度这一健康声称的科学依据发表意见。该申请的范围拟归为基于新科学证据的健康声称。所提议的食品为“经压力蒸煮制成的即食早餐谷物中所含的燕麦和/或大麦来源的β-葡聚糖”。申请人提议，食用经压力蒸煮制成的即食早餐谷物时，每25克可利用碳水化合物中应至少含有1.3克β-葡聚糖。燕麦、大麦或其任意组合来源的β-葡聚糖经压力蒸煮制成即食谷物后，其特性已得到充分描述。所声称的效果为“降低餐后血糖上升幅度”。降低餐后血糖反应（只要餐后胰岛素反应不成比例增加）可能是一种有益的生理效应。一项人体干预研究表明，即食早餐谷物中添加的燕麦和/或大麦来源的β-葡聚糖，当含量至少为每25克可利用碳水化合物1.2克时，经压力蒸煮制成，可降低餐后血糖反应，且不会使胰岛素反应不成比例增加。未测试剂量反应关系，也未提供证据表明经压力蒸煮加工的谷物中添加的β-葡聚糖对餐后血糖反应的影响会高于添加到其他含碳水化合物食品中的β-葡聚糖。虽然β-葡聚糖降低餐后血糖反应的效果已得到充分证实，但所提供的证据不足以确定在即食早餐谷物（即批量蒸煮或挤压）中每25克可利用碳水化合物添加1.3克β-葡聚糖时能产生这样的效果。
