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Relevance
Outcome of the Public consultation on the Draft Opinion of the Scientific Panel on Dietetic Products, Nutrition, and Allergies (NDA) on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol
EFSA wishes to thank the members of the Working Group on Population Reference Intakes for the preparation of this EFSA scientific output: Carlo Agostoni, Jean-Louis Bresson, Jean-Michel Chardigny, Susan Fairweather-Tait, Albert Flynn, Ambroise Martin, Monika Neuhäuser-Berthold, Hildegard Przyrembel, John Joseph Strain, Inge Tetens, Daniel Tomé and EFSA’s staff member Silvia Valtueña Martínez for the support provided to this EFSA scientific output.
Contact
NDA@efsa.europa.eu
No abstract available
On 2 July 2009, the EFSA Panel on Dietetic products, Nutrition and Allergies (NDA) endorsed a draft Opinion on Dietary Reference Values for fats to be released for public consultation. This Scientific Report summarises the comments received through the public consultation and outlines how these were taken into account in the final opinion.
EFSA had received contributions from 40 interested parties (individuals, non-governmental organisations, industry organisations, academia and national assessment bodies).
The main comments which were received during the public consultation related to: the availability of more recent data, the nomenclature used, the use of a non-European food composition data base, the impact of genetic factors in modulating the absorption, metabolism and health effects of different fatty acids, the definition of “nutritionally adequate diet”, the use of Dietary Reference Values in the labelling of foods, the translation of advice into food-based dietary guidelines, nutrient goals and recommendations, certain risk management issues, and to Dietary Reference Values of fats, individual fatty acids, and cholesterol.
All the public comments received that related to the remit of EFSA were assessed and the Opinion on Dietary Reference Values for fats has been revised taking relevant comments into consideration.
