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Response to comments on the Scientific Opinion of the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) on the scientific substantiation of a health claim related to beta‐glucans from oats and/or barley in a ready‐to‐eat cereal manufactured via pressure cooking and reduction of blood‐glucose rise after consumption pursuant to Article 13.5 of Regulation (EC) No 1924/2006

on the Wiley Online Library

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Abstract

Following a request from the European Commission, EFSA was asked to review the scientific comments received on the Scientific Opinion of the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) on the scientific substantiation of a health claim related to beta‐glucans from oats and/or barley in a ready‐to‐eat cereal manufactured via pressure cooking and reduction of blood‐glucose rise after consumption pursuant to Article 13.5 of Regulation (EC) No 1924/2006. Comments originating from the applicant (Nestlé S.A.) were submitted to EFSA via the European Commission Services. EFSA has reviewed the comments with the contribution of the chair of the NDA Working Group on Claims and the chair of the NDA Panel. In its opinion adopted on 25 February 2021 the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) concluded that the effect of beta‐glucans in reducing post‐prandial blood glucose responses is well established. However, the evidence provided is insufficient to establish an effect on reduction of post‐prandial glycaemic responses at doses of 1.3 g beta‐glucans per 25 g of available carbohydrate incorporated into ready‐to‐eat breakfast cereals manufactured by pressure cooking (i.e. either batch cooking or extrusion), as requested by the applicant. The comments received do not require any change in the conclusions of the NDA Panel.