Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Calcium, iron, magnesium, potassium and zinc L-pidolate as sources for calcium, iron, magnesium, potassium and zinc added for nutritional purposes to food supplements and to foods intended for particular nutritional uses
doi:10.2903/j.efsa.2007.495
EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Foods (AFC)
Panel Members
Fernando Aguilar, Herman Autrup, Sue Barlow, Laurence Castle, Riccardo Crebelli,
Wolfgang Dekant, Karl-Heinz Engel, Natalie Gontard, David Gott, Sandro Grilli,
Rainer Gürtler, John Chr. Larsen, Catherine Leclercq, Jean-Charles Leblanc, F.
Xavier Malcata, Wim Mennes, Maria Rosaria Milana, Iona Pratt, Ivonne Rietjens,
Paul Tobback, Fidel Toldrá.
Fernando Aguilar, Herman Autrup, Sue Barlow, Laurence Castle, Riccardo Crebelli,
Wolfgang Dekant, Karl-Heinz Engel, Natalie Gontard, David Gott, Sandro Grilli,
Rainer Gürtler, John Chr. Larsen, Catherine Leclercq, Jean-Charles Leblanc, F.
Xavier Malcata, Wim Mennes, Maria Rosaria Milana, Iona Pratt, Ivonne Rietjens,
Paul Tobback, Fidel Toldrá.
Type:
Opinion of the Scientific Committee/Scientific Panel
Question number:
EFSA-Q-2006-115
,
EFSA-Q-2006-271
,
EFSA-Q-2006-272
,
EFSA-Q-2006-273
,
EFSA-Q-2006-274
,
EFSA-Q-2006-289
,
EFSA-Q-2006-290
,
EFSA-Q-2006-291
,
EFSA-Q-2006-292
Adopted:
20 March 2007
Published:
05 June 2007
Last updated:
05 June 2007. This version replaces the previous one/s.
Abstract
No abstract available
The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Foods (AFC Panel) has been asked to evaluate the safety and bioavailability of calcium, iron, magnesium, potassium and zinc L-pidolate as sources for calcium, iron, magnesium, potassium and zinc when added for nutritional purposes in foods intended for particular nutritional uses and in food supplements.
The present opinion deals only with the safety of certain L-pidolic acid salts as sources of calcium, iron, magnesium, potassium and zinc and with the bioavailability of the nutrient cations from these sources, intended to be used in foods for particular nutritional uses and in food supplements. The safety of these nutrient cations themselves, calcium, iron, magnesium, potassium and zinc, in terms of amounts that may be consumed, is outside the remit of this Panel.
From data provided it can be concluded that calcium, iron, magnesium, potassium and zinc are absorbed from their L-pidolic acid salts. Their bioavailability is comparable to that from other water-soluble and dissociable calcium, iron, magnesium, potassium and zinc salts permitted to be used in food supplements and foods intended for particular nutritional uses.
The safety evaluation of the L-pidolatic acid salts was based on the natural occurrence of L-pidolic acid in foods, its endogenous formation, the limited toxicological data available and on the kinetics and metabolic pathways of L-pidolic acid. On this basis, the Panel concluded that the use of calcium, iron, magnesium, potassium and zinc L-pidolic acid salts as sources for calcium, iron, magnesium, potassium and zinc added for nutritional purposes to food supplements and of calcium, iron, magnesium and zinc L-pidolic acid salts as sources for calcium, iron, magnesium and zinc added for nutritional purposes to food intended for particular nutritional uses, respectively, is of no safety concern at the maximum use levels indicated, which, under the assumption that all the nutrients are ingested as their pidolic acid salts at the same time, would result in intake of L-pidolic acid of 3 g/day
The present opinion deals only with the safety of certain L-pidolic acid salts as sources of calcium, iron, magnesium, potassium and zinc and with the bioavailability of the nutrient cations from these sources, intended to be used in foods for particular nutritional uses and in food supplements. The safety of these nutrient cations themselves, calcium, iron, magnesium, potassium and zinc, in terms of amounts that may be consumed, is outside the remit of this Panel.
From data provided it can be concluded that calcium, iron, magnesium, potassium and zinc are absorbed from their L-pidolic acid salts. Their bioavailability is comparable to that from other water-soluble and dissociable calcium, iron, magnesium, potassium and zinc salts permitted to be used in food supplements and foods intended for particular nutritional uses.
The safety evaluation of the L-pidolatic acid salts was based on the natural occurrence of L-pidolic acid in foods, its endogenous formation, the limited toxicological data available and on the kinetics and metabolic pathways of L-pidolic acid. On this basis, the Panel concluded that the use of calcium, iron, magnesium, potassium and zinc L-pidolic acid salts as sources for calcium, iron, magnesium, potassium and zinc added for nutritional purposes to food supplements and of calcium, iron, magnesium and zinc L-pidolic acid salts as sources for calcium, iron, magnesium and zinc added for nutritional purposes to food intended for particular nutritional uses, respectively, is of no safety concern at the maximum use levels indicated, which, under the assumption that all the nutrients are ingested as their pidolic acid salts at the same time, would result in intake of L-pidolic acid of 3 g/day
