Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Table 5.2 (continued) Claim type Art.13(1) Art.13(1) Art.13(1) Art.13(1) Art.13(1) Art.13(1) Nutrient, substance, food or food category Iron Iron Iron Iron Iron Iron Claim Iron contributes to normal cognitive function Iron contributes to normal energy-yielding metabolism Iron contributes to normal formation of red blood cells and haemoglobin Iron contributes to normal oxygen transport in the body Iron contributes to the normal function of the immune system Iron contributes to the reduction of tiredness and fatigue Conditions of use of the claim / Restrictions of use/ Reasons for non-authorization The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. Health relationship Cognitive function Contribution to normal energy-yielding metabolism Formation of red blood cells and haemoglobin Oxygen transport Function of the immune system Reduction of tiredness and fatigue EFSA opinion reference/ Journal reference Status 2009;7(9):1215 Authorized 2009;7(9):1215, 2010;8(10):1740 2009;7(9):1215, 2010;8(10):1740 2009;7(9):1215, 2010;8(10):1740 Authorized Authorized Authorized 2009;7(9):1215 Authorized 2010;8(10):1740 Authorized Chapter 5 – Dairy components, products and human health 241
Table 5.2 (continued) Claim type Nutrient, substance, food or food category Claim Conditions of use of the claim / Restrictions of use/ Reasons for non-authorization Health relationship EFSA opinion reference/ Journal reference Status 242 Art.13(1) Iron Iron has a role in the process of cell division The claim may be used only for food which is at least a source of iron as referred to in the claim SOURCE OF [NAME OF VITAMIN/S] AND/ OR [NAME OF MINERAL/S] as listed in the Annex to Regulation (EC) No 1924/2006. Cell division 2009;7(9):1215 Authorized Art.13(1) Monounsaturated and/or polyunsaturated fatty acids Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats] The claim may be used only for food which is high in unsaturated fatty acids, as referred to in the claim HIGH UNSATURATED FAT as listed in the Annex to Regulation (EC) No 1924/2006. Replacement of mixtures of saturated fatty acids (SFAs) as present in foods or diets with mixtures of polyunsaturated fatty acids and maintenance of normal blood LDL-cholesterol concentrations 2011;9(4):2069, 2011;9(6):2203 Authorized Art.13(1) Plant sterols and plant stanols Source: Extracted from http://ec.europa.eu/nuhclaims Plant sterols/stanols contribute to the maintenance of normal blood cholesterol levels In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of at least 0.8 g of plant sterols/stanols. Maintenance of normal blood cholesterol concentrations 2010;8(10):1813, 2011;9(6):2203 Authorized Milk and dairy products in human nutrition
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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292 Milk and dairy products in huma
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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