الادعاءات الوظيفية

‫هيئة التقييس لدول مجلس التعبون لدول الخليج العربية‬
GCC STANDARDIZATION ORGANIZATION ( GSO )
Initial draft
GSO CD / …./ 2013
‫االدعاءات الصحية والىظيفية والتغذوية‬

‫المسمىحة في األغذية وظروف استخذامها‬
PERMITTED HEALTH, FUNCTION AND

NUTRITION CLAIMS MADE IN FOOD
AND THEIR CONDITIONS OF USE
Prepared by :
Gulf Technical Sub-committee for standards of food and agriculture products
This document is a draft Gulf standard circulated for comments, it is therefore,

subject to change, and may not be referred to it as a Gulf standard, until
approved by the board of directors
ICS : ……
FORWARD
Standardization Organization for GCC (GSO) is a regional Organization which

consists of the National Standard Bodies of GCC member States. One of GSO
main functions is to issue Gulf Standard/ Technical regulation through
specialized technical committees (TCs).
GSO through the technical program of committee TC NO. --- " Gulf Sub-
technical committee for standards of --------------------------- " has prepared the
GSO Standard No.( / 2013 ) " Permitted Health, Function and Nutrition Claims
made in Food and their conditions of use " The Draft Standard has been
prepared by ( United Arab Emirates).
This standard has been approved as Gulf Technical regulation by GSO Board of
Directors in its meeting No…../………..held on / / H, / /
GSO STANDARD GSO ….. / 2013
PERMITTED HEALTH, FUNCTION AND NUTRITION CLAIMS

MADE IN FOOD AND THEIR CONDITIONS OF USE
1 Scope:
1/1 This GSO standard is concerned with the permitted health, function and nutrition
claims and the conditions applying to them if being considered for use in the
labeling or advertising of foods to be delivered to the final consumer.
1/2 This GSO standard is intended to supplement the GSO Recommendation of
Nutrition and Health claims and General Guidelines on Claims. It doesn‟t apply to
claims such as suitable for diabetics, lactose free, gluten free, special medical
purpose, foods for particular nutritional uses or other claims aimed at consumers
with specific disorders.
2 Complementary references:
2/1 GSO 9 “Labeling of prepackaged food stuffs”
2/2 GSO 2233 “ Requirements of nutritional labeling”
2/3 GSO “ Recommendation of Nutrition and health claims”
2/4 GSO/CAC/GL1 “General Guidelines On Claims”
3 Definitions:
3/1 Claim: any representation which states, suggests or implies that a food has
particular attributes/ characteristics relating to its origin, nutritional properties,
nature, processing, composition or any other quality.
3/2 Health claim: as defined in GSO standard mentioned in section 2/3.
3/3 Nutrition claim: as defined in GSO standard mentioned in section 2/3.
3/4 Nutrient Reference Values (NRVs): a set of numerical values that are based on
scientific data for purposes of nutrition labeling and relevant claims. NRVs are
based on levels of nutrients associated with nutrient requirements, or with the
reduction in the risk of diet-related non-communicable diseases.
3/5 Function/Structure claim: any representation that describes the role a nutrient or
dietary ingredient intended to affect a structure or function in humans. In addition,
such claims characterize the means by which a nutrient or dietary ingredient acts
to maintain such a structure or function, or they may describe general wellbeing
from consumption of a nutrient or dietary ingredient.
4 Requirements:
4/1 All claims listed in this GSO standard should comply with the provisions of GSO
standards mentioned in sections 2/3 and 2/4.
4/2 Without prejudice to what is stated in the GSO standards mentioned in sections
2/1 and 2/2, the following additional statements should be made in the labeling (or
if there is no labeling, in the presentation and advertising) of food that make health
claims:
4/2/1 A statement indicating the importance of a varied and balanced diet and a healthy
lifestyle.
4/2/2 The quantity of the food and pattern of consumption required to obtain the claimed
beneficial effect.
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4/2/3 Where appropriate, a statement addressed to persons who should avoid using the
food.
4/2/4 An appropriate warning for food product that is likely to present a health risk if
consumed to excess.
4/2/5 Other statements should be mandatory depending on the specific claim.
4/3 If a related claim is made, the requirements of nutritional labeling in section 2/2
should be applied.
4/4 In addition to the prohibitions contained in GSO standards mentioned in sections
2/3 and 2/4 the following claims should not be permitted:
4/4/1 Claims which make reference to the rate or amount of weight loss.
4/4/2 Claims which make reference to recommendations of individual doctors or health
professionals cannot be made on food.
4/4/3 Claims which suggest that health could be affected by not consuming the food.
4/4/4 Claims show that a food can be used in the prevention, alleviation, treatment or
cure of a disease, disorder or particular physiological condition.
5 List of permitted health, function and nutrition claims used on food:
5/1 Health Claims (including function claims) listed in the table (1) are permitted to be
used on food. These claims should be accompanied with all necessary conditions
(including restrictions) for their use.
5/1/1 Addition or use of substance or combination of substances mentioned in the table
“1” in food product and have pharmacological, immunological properties or
metabolic action should be authorized by the concerned health authorities.
5/2 Other Claims listed in the table (2) are permitted to be made on food product only
if the product meets with the specific conditions of use for that claim.
5/3 Wording and presentation of claims to be made on food product should be
truthful, clear, reliable and useful to the consumer. Flexibility with the wording of
claims (including graphics and symbols) will be allowed provided those adjusted
claims have the same meaning for consumers as the listed in the tables “1” and “2”
and they are not misleading.
5/4 Without prejudice to other GSO standards no health, function and nutrition claims
other than those mentioned in the tables “1” and “2”, shall be used on food.
5/5 Claims to be made on food product and not mentioned in GSO standards should
seek approval from the relevant authorities in GCC countries.
5/6 Where the national country has serious grounds for considering that a claim listed
in the tables “1”does not comply with its national legislations, or that the scientific
substantiation provided is insufficient, the national country may temporarily
suspend the use of that claim within its territory. It shall inform the GSO and give
reasons for the suspension.
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Table (1) Permitted Health claims
s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

food or food category
1. Activated charcoal Activated charcoal The claim may be used only for food which contains 1 g of
contributes to reducing activated charcoal per quantified portion. In order to bear the
excessive flatulence/ claim information shall be given to the consumer that the
intestinal gas accumulation beneficial effect is obtained with 1 g which should be taken at
after eating least 30 minutes before and 1 g shortly after the meal.
2. Alpha-linolenic acid ALA contributes to the The claim may be used only for food which is at least a source
(ALA) maintenance of normal blood of ALA as referred to in the claim SOURCE OF OMEGA 3
cholesterol levels/ FATTY ACIDS as listed in the Table(2). Information shall be
concentrations given to the consumer that the beneficial effect is obtained with
a daily intake of 2 g of ALA.
3. Arabinoxylan produced Consumption of arabinoxylan The claim may be used only for food which contains at least 8 g reduction of post-prandial
from wheat endosperm as part of a meal contributes of arabinoxylan (AX)-rich fiber produced from wheat glycaemic responses
to a reduction of the blood endosperm (at least 60 % AX by weight) per 100 g of available
glucose rise after that meal carbohydrates in a quantified portion as part of the meal. In
order to bear the claim information shall be given to the
consumer that the beneficial effect is obtained by consuming the
arabinoxylan (AX)-rich fiber produced from wheat endosperm
as part of the meal.
4. Barley grain fiber Barley grain fiber contributes The claim may be used only for food which is high in that fiber
to an increase in faecal bulk as referred to in the claim IHIGH FBRE as listed in the Table(2)

5. Beta-glucans Beta-glucans contribute to The claim may be used only for food which contains at least 1 g
the maintenance of normal of beta-glucans from oats, oat bran, barley, barley bran, or from
blood cholesterol levels/ mixtures of these sources per quantified portion. In order to bear
concentrations the claim information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 3 g of beta-
glucans from oats, oat bran, barley, barley bran, or from
mixtures of these beta-glucans.
6. Beta-glucans from oats Consumption of beta-glucans The claim may be used only for food which contains at least 4 g reduction of post-prandial
and barley from oats or barley as part of of beta-glucans from oats or barley for each 30 g of available glycaemic responses
a meal contributes to the carbohydrates in a quantified portion as part of the meal. In
reduction of the blood order to bear the claim information shall be given to the
glucose rise after that meal consumer that the beneficial effect is obtained by consuming the
beta-glucans from oats or barley as part of the meal.
7. Barley beta-glucans Barley beta-glucans and Information shall be given to the consumer that the beneficial
lowering of blood cholesterol effect is obtained with a daily intake of 3 g of barley beta-
and reduced risk of glucan. The claim can be used for foods which provide at least 1
(coronary) heart disease. g of barley beta-glucan per quantified portion.
8. Barley beta-glucans Barley beta-glucans and Information shall be given to the consumer that the beneficial
lowering of blood cholesterol effect is obtained with daily intake of 3 g of barley beta-glucan.
and reduced risk of The claim can be used for foods which provide at least 1 g of
(coronary) heart disease barley beta-glucan per quantified portion.
6

9. Oat beta-glucan Oat beta-glucan has been Information shall be given to the consumer that the beneficial
shown to lower/reduce blood effect is obtained with a daily intake of 3 g of oat beta-glucan.
cholesterol. High cholesterol The claim can be used for foods which provide at least 1g of oat
is a risk factor in the beta glucan per quantified portion.
development of coronary
heart disease
10. Betaine Betaine contributes to normal The claim may be used only for food which contains at least 500 In order to bear the claim
homocysteine metabolism mg of betaine per quantified portion. In order to bear the claim information shall be given
information shall be given to the consumer that the beneficial to the consumer that a daily
effect is obtained with a daily intake of 1,5 g of betaine. intake in excess of 4 g may
significantly increase blood
cholesterol levels.
11. Biotin Biotin contributes to normal The claim may be used only for food which is at least a source
energy-yielding metabolism of biotin as referred to in the claim SOURCE OF [NAME OF
VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2) .
functioning of the nervous of biotin as referred to in the claim SOURCE OF [NAME OF
system VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
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macronutrient metabolism of biotin as referred to in the claim SOURCE OF [NAME OF
the Table(2).
psychological function of biotin as referred to in the claim SOURCE OF [NAME OF
the Table(2).
15. Biotin Biotin contributes to the The claim may be used only for food which is at least a source
maintenance of normal hair of biotin as referred to in the claim SOURCE OF [NAME OF
the Table(2).
maintenance of normal of biotin as referred to in the claim SOURCE OF [NAME OF
mucous membranes VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
maintenance of normal skin of biotin as referred to in the claim SOURCE OF [NAME OF
the Table(2).
8

18. Calcium Calcium contributes to The claim may be used only for food which is at least a source
normal blood clotting of calcium as referred to in the claim SOURCE OF [NAME OF
the Table(2).
normal energy-yielding of calcium as referred to in the claim SOURCE OF [NAME OF
metabolism VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
normal muscle function of calcium as referred to in the claim SOURCE OF [NAME OF
the Table(2).
normal neurotransmission of calcium as referred to in the claim SOURCE OF [NAME OF
the Table(2).
22. Calcium Calcium contributes to the The claim may be used only for food which is at least a source
normal function of digestive of calcium as referred to in the claim SOURCE OF [NAME OF
enzymes VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
9

23. Calcium Calcium has a role in the The claim may be used only for food which is at least a source
process of cell division and of calcium as referred to in the claim SOURCE OF [NAME OF
specialization/ differentiation VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
24. Calcium Calcium is needed for the The claim may be used only for food which is at least a source
maintenance of normal bones of calcium as referred to in the claim SOURCE OF [NAME OF
the Table(2).
25. Calcium Calcium is needed for the The claim may be used only for food which is at least a source
maintenance of normal teeth of calcium as referred to in the claim SOURCE OF [NAME OF
the Table(2).
26. Creatine Creatine increases physical The claim may be used only for food which provides a daily The claim may be used
performance in successive intake of 3 g of creatine. In order to bear the claim information only for foods targeting
bursts of short-term, high shall be given to the consumer that the beneficial effect is adults performing high
intensity exercise obtained with a daily intake of 3 g of creatine. intensity exercise
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27. Carbohydrate-electrolyte Carbohydrate-electrolyte In order to bear the claim carbohydrate-electrolyte solutions

solutions solutions contribute to the should contain 80 350 kcal/L from carbohydrates, and at least 75
maintenance of endurance % of the energy should be derived from carbohydrates which
performance during induce a high glycaemic response, such as glucose, glucose
prolonged endurance exercise polymers and sucrose. In addition, these beverages should
contain between 20 mmol/L (460 mg/L) and 50 mmol/L (1,150
mg/L) of sodium, and have an osmolality between 200 330
mOsm/kg water.
28. Carbohydrate-electrolyte Carbohydrate-electrolyte In order to bear the claim carbohydrate-electrolyte solutions

solutions solutions enhance the should contain 80 350 kcal/L from carbohydrates, and at least 75
absorption of water during % of the energy should be derived from carbohy-drates which
physical exercise induce a high glycaemic response, such as glucose, glucose
polymers and sucrose. In addition, these beverages should
contain between 20 mmol/L (460 mg/L) and 50 mmol/L (1,150
mg/L) of sodium, and have an osmolality between 200 330
mOsm/kg water.
29. Chitosan Chitosan contributes to the The claim may be used only for food which provides a daily
maintenance of normal blood intake of 3 g of chitosan. In order to bear the claim information
LDL-cholesterol shall be given to the consumer that the beneficial effect is
concentrations /levels obtained with a daily intake of 3 g of chitosan.
11

30. Guar Gum Guar gum contributes to the The claim may be used only for food which provides a daily Warning of choking to be
maintenance of normal blood intake of 10 g of guar gum. In order to bear the claim, given for people with
cholesterol levels/ information shall be given to the consumer that the beneficial swallowing difficulties or
concentrations effect is obtained with a daily intake of 10 g of guar gum. when ingesting with
inadequate fluid intake -
advice on taking with
plenty of water to ensure
substance reaches stomach.
31. Choline Choline contributes to normal The claim may be used only for food which contains at least
lipid metabolism 82,5 mg of choline per 100 g or 100 ml or per single portion of
food.
32. Choline Choline contributes to the The claim may be used only for food which contains at least
maintenance of normal liver 82,5 mg of choline per 100 g or 100 ml or per single portion of
function food.
33. Choline Choline contributes to normal The claim may be used only for food which contains at least
homocysteine metabolism 82,5 mg of choline per 100 g or 100 ml or per single portion of
food.
34. Chromium Chromium contributes to The claim may be used only for food which is at least a source
normal macronutrient of trivalent chromium as referred to in the claim SOURCE OF
metabolism [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
as listed in the Table(2).
12

35. Chromium Chromium contributes to the The claim may be used only for food which is at least a source
maintenance of normal blood of trivalent chromium as referred to in the claim SOURCE OF
glucose levels/concentration [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
as listed in the Table(2).
36. Copper Copper contributes to The claim may be used only for food which is at least a source
maintenance of normal of copper as referred to in the claim SOURCE OF [NAME OF
connective tissues VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2)..
37. Copper Copper contributes to normal The claim may be used only for food which is at least a source
energy-yielding metabolism of copper as referred to in the claim SOURCE OF [NAME OF
the Table(2).
functioning of the nervous of copper as referred to in the claim SOURCE OF [NAME OF
the Table(2).
hair pigmentation of copper as referred to in the claim SOURCE OF [NAME OF
the Table(2).
13

iron transport in the body of copper as referred to in the claim SOURCE OF [NAME OF
the Table(2).
skin pigmentation of copper as referred to in the claim SOURCE OF [NAME OF
the Table(2).
42. Copper Copper contributes to the The claim may be used only for food which is at least a source
normal function of the of copper as referred to in the claim SOURCE OF [NAME OF
immune system VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
43. Copper Copper contributes to the The claim may be used only for food which is at least a source protection of DNA,
protection of cells from of copper as referred to in the claim SOURCE OF [NAME OF proteins and lipids from
oxidative stress VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in oxidative damage
the Table(2).
44. Docosahexaenoic acid DHA contributes to The claim may be used only for food which contains at least 40
(DHA) maintenance of normal brain mg of DHA per 100 g and per 100 kcal. In order to bear the
function claim information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 250 mg of
DHA.
14

45. Docosahexaenoic acid DHA contributes to the The claim may be used only for food which contains at least 40
(DHA) maintenance of normal vision mg of DHA per 100 g and per 100 kcal. In order to bear the
claim information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 250 mg of
DHA.
46. Eicosapentaenoic acid EPA and DHA contribute to The claim may be used only for food which is at least a source Maintenance of normal
and docosahexaenoic the normal function of the of EPA and DHA as referred to in the claim SOURCE OF cardiac function
acid (EPA/DHA) heart OMEGA 3 FATTY ACIDS as listed in the Table (2). In order to
bear the claim information shall be given to the consumer that
the beneficial effect is obtained with a daily intake of 250 mg of
EPA and DHA.
47. Fluoride Fluoride contributes to the The claim may be used only for food which is at least a source
maintenance of tooth of fluoride as referred to in the claim SOURCE OF [NAME OF
mineralisation VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
48. Folate Folate contributes to maternal The claim may be used only for food which is at least a source
tissue growth during of folate as referred to in the claim SOURCE OF [NAME OF
pregnancy VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
49. Folate Folate contributes to normal The claim may be used only for food which is at least a source
amino acid synthesis of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
15

blood formation of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
homocysteine metabolism of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
psychological function of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
53. Folate Folate contributes to the The claim may be used only for food which is at least a source
normal function of the of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
54. Folate Folate contributes to the The claim may be used only for food which is at least a source
reduction of tiredness and of folate as referred to in the claim SOURCE OF [NAME OF
fatigue VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table(2).
16

55. Folate Folate has a role in the The claim may be used only for food which is at least a source
process of cell division of folate as referred to in the claim SOURCE OF [NAME OF
the Table(2).
56. Foods with a low or Reducing consumption of The claim may be used only for food which is at least low in maintenance of normal
reduced content of saturated fat contributes to saturated fatty acids, as referred to in the claim LOW blood LDL-cholesterol
saturated fatty acids the maintenance of normal SATURATED FAT or reduced in saturated fatty acids as concentrations
blood cholesterol levels referred to in the claim REDUCED [NAME OF NUTRIENT] as
listed in the Table (2).
57. Foods with a low or Reducing consumption of The claim may be used only for food which is at least low in maintenance of normal
reduced content of sodium contributes to the sodium/salt as referred to in the claim LOW SODIUM/SALT or blood pressure
sodium maintenance of normal blood reduced in sodium/salt as referred to in the claim REDUCED
pressure [NAME OF NUTRIENT] as listed in the Table (2).
58. Glucomannan (konjac Glucomannan contributes to The claim may be used only for food which provides a daily Warning of choking to be
mannan) the maintenance of normal intake of 4 g of glucomannan. In order to bear the claim given for people with
blood cholesterol levels information shall be given to the consumer that the beneficial swallowing difficulties or
effect is obtained with a daily intake of 4 g of glucomannan. when ingesting with
59. Glucomannan (konjac Glucomannan in the context The claim may be used only for food which contains 1 g of reduction of body weight
mannan) of an energy restricted diet glucomannan per quantified portion. In order to bear the claim
contributes to weight loss information shall be given to the consumer that the beneficial
effect is obtained with a daily intake of 3 g of glucomannan in
three doses of 1 g each, together with 1 2 glasses of water,
17

before meals and in the context of an energy-restricted diet.
60. Hydroxypropyl Consumption of The claim may be used only for food which contains 4 g of Warning of choking to be
methylcellulose (HPMC) Hydroxypropyl HPMC per quantified portion as part of the meal. In order to given for people with
methylcellulose with a meal bear the claim information shall be given to the consumer that swallowing difficulties or
contributes to a reduction in the beneficial effect is obtained by consuming 4 g of HPMC as when ingesting with
the blood glucose rise after part of the meal. inadequate fluid intake -
that meal /reduction of post- advice on taking with
prandial glycaemic responses plenty of water to ensure
61. Hydroxypropyl Hydroxypropyl The claim may be used only for food which provides a daily Warning of choking to be
methylcellulose (HPMC) methylcellulose contributes intake of 5 g of HPMC. In order to bear the claim information given for people with
to the maintenance of normal shall be given to the consumer that the beneficial effect is swallowing difficulties or
blood cholesterol levels obtained with a daily intake of 5 g of HPMC. when ingesting with
62. Iodine Iodine contributes to normal The claim may be used only for food which is at least a source
cognitive function of iodine as referred to in the claim SOURCE OF [NAME OF
the Table (2).
18

energy-yielding metabolism of iodine as referred to in the claim SOURCE OF [NAME OF
the Table (2).
functioning of the nervous of iodine as referred to in the claim SOURCE OF [NAME OF
system/ neurological function VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
65. Iodine Iodine contributes to the The claim may be used only for food which is at least a source
maintenance of normal skin of iodine as referred to in the claim SOURCE OF [NAME OF
the Table (2).
66. Iodine Iodine contributes to the The claim may be used only for food which is at least a source
normal production of thyroid of iodine as referred to in the claim SOURCE OF [NAME OF
hormones and normal thyroid VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
function the Table (2).
67. Iron Iron contributes to normal The claim may be used only for food which is at least a source
cognitive function of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
19

energy-yielding metabolism of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
formation of red blood cells of iron as referred to in the claim SOURCE OF [NAME OF
and haemoglobin VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
oxygen transport in the body of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
71. Iron Iron contributes to the normal The claim may be used only for food which is at least a source
function of the immune of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
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72. Iron Iron contributes to the The claim may be used only for food which is at least a source
reduction of tiredness and of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
73. Iron Iron has a role in the process The claim may be used only for food which is at least a source
of cell division of iron as referred to in the claim SOURCE OF [NAME OF
the Table (2).
74. Lactase enzyme Lactase enzyme improves The claim may be used only for food supplements, with a Information shall also be
lactose digestion in minimum dose of 4500 FCC (Food Chemicals Codex) units with given to the target
individuals who have instructions to the target population to consume with each population that tolerance to
difficulty digesting lactose/ lactose containing meal. lactose is variable and they
breaking down lactose should seek advice as to the
role of this substance in
their diet.
75. Lactulose Lactulose contributes to an The claim may be used only for food which contains 10 g of reduction in intestinal
acceleration of intestinal lactulose in a single quantified portion. In order to bear the transit time
transit claim, information shall be given to the consumer that the
beneficial effect is obtained with a single serving of 10 g of
lactulose per day.
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76. Linoleic acid Linoleic acid contributes to The claim may be used only for a food which provides at least
the maintenance of normal 1,5 g of linoleic acid (LA) per 100 g and per 100 kcal.
blood cholesterol levels Information shall be given to the consumer that the beneficial
effect is obtained with a daily intake of 10 g of LA.
77. Live yoghurt cultures Live cultures in yoghurt or In order to bear the claim, yoghurt or fermented milk should
fermented milk improve contain at least 108 Colony Forming Units live starter
lactose digestion of the microorganisms (Lactobacillus delbrueckii subsp. bulgaricus
product in individuals who and Streptococcus thermophilus) per gram.
have difficulty digesting
lactose
78. Magnesium Magnesium contributes to a The claim may be used only for food which is at least a source
reduction of tiredness and of magnesium as referred to in the claim SOURCE OF [NAME
fatigue OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
79. Magnesium Magnesium contributes to The claim may be used only for food which is at least a source
electrolyte balance of magnesium as referred to in the claim SOURCE OF [NAME
OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
normal energy-yielding of magnesium as referred to in the claim SOURCE OF [NAME
metabolism OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
22

normal functioning of the of magnesium as referred to in the claim SOURCE OF [NAME
nervous system/ OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
neurotransmission in the Table (2).
normal muscle function/ of magnesium as referred to in the claim SOURCE OF [NAME
contraction including heart OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
muscle in the Table (2).
normal protein synthesis of magnesium as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal psychological of magnesium as referred to in the claim SOURCE OF [NAME
function OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
85. Magnesium Magnesium contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of magnesium as referred to in the claim SOURCE OF [NAME
in the Table (2).
23

86. Magnesium Magnesium contributes to the The claim may be used only for food which is at least a source
maintenance of normal teeth of magnesium as referred to in the claim SOURCE OF [NAME
in the Table (2).
87. Magnesium Magnesium has a role in the The claim may be used only for food which is at least a source
process of cell division of magnesium as referred to in the claim SOURCE OF [NAME
in the Table (2).
88. Magnesium Manganese contributes to The claim may be used only for food which is at least a source
normal energy-yielding of manganese as referred to in the claim SOURCE OF [NAME
in the Table (2).
89. Magnesium Manganese contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of manganese as referred to in the claim SOURCE OF [NAME
in the Table (2).
90. Magnesium Manganese contributes to the The claim may be used only for food which is at least a source
normal formation of of manganese as referred to in the claim SOURCE OF [NAME
connective tissue OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
24

91. Magnesium Manganese contributes to the The claim may be used only for food which is at least a source metabolism of fatty acids
protection of cells from of manganese as referred to in the claim SOURCE OF [NAME
oxidative stress OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
92. Meal replacement for Substituting one daily meal In order to bear the claim, a food should comply with
weight control of an energy restricted diet specifications laid down in Directive 96/8/EC in relation to food
with a meal replacement products under Article 1(2)(b) of that Directive. In order to
contributes to the achieve the claimed effect, one meal should be substituted with
maintenance of body weight meal replacements daily.
after weight loss
93. Meal replacement for Substituting two daily meals In order to bear the claim, a food should comply with Reduction in body weight
weight control of an energy restricted diet specifications laid down in Directive 96/8/EC in relation to food
with meal replacements products under Article 1(2)(b) of that Directive. In order to
contributes to weight loss achieve the claimed effect, two meals should be substituted with
meal replacements daily.
94. Meat or fish Meat or fish contributes to The claim may be used only for food which contains at least 50 improvement of non-haem
the improvement of iron g of meat or fish in a single quantified portion. In order to bear iron absorption
absorption when eaten with the claim information shall be given to the consumer that the
other foods containing iron beneficial effect is obtained by consuming 50 g of meat or fish
together with food(s) containing non-haem iron.
25

95. Melatonin Melatonin contributes to the The claim may be used only for food which contains at least 0,5 Alleviation of subjective
alleviation of subjective mg of melatonin per quantified portion. In order to bear the feelings of jet lag
feelings of jet lag claim, information shall be given to the consumer that the
beneficial effect is obtained with a minimum intake of 0,5 mg to Melatonin is not approved
be taken close to bedtime on the first day of travel and on the as a food ingredient or
following few days after arrival at the destination. additive
96. Melatonin Melatonin contributes to the The claim may be used only for food which contains 1 mg of reduction of sleep onset
reduction of time taken to fall melatonin per quantified portion. In order to bear the claim, latency
asleep information shall be given to the consumer that the beneficial
effect is obtained by consuming 1 mg of melatonin close to Melatonin is not approved
bedtime. as a food ingredient or
additive
97. Molybdenum Molybdenum contributes to The claim may be used only for food which is at least a source
normal sulphur amino acid of molybdenum as referred to in the claim SOURCE OF
as listed in the Table (2).
98. Monascus purpureous Monacolin K from red yeast The claim may be used only for food which provides a daily
(red yeast rice) rice contributes to the intake of 10 mg of monacolin K from red yeast rice. In order to
maintenance of normal blood bear the claim, information shall be given to the consumer that
LDL-cholesterol the beneficial effect is obtained with a daily intake of 10 mg of
concentrations/ levels monacolin K from fermented red yeast rice preparations.
26

99. Monounsaturated and/or Replacing saturated fats with The claim may be used only for food which is high in Replacement of mixtures of
polyunsaturated fatty unsaturated fats in the diet unsaturated fatty acids, as referred to in the claim HIGH saturated fatty acids (SFAs)
acids contributes to the UNSATURATED FAT as listed in the Table (2). as present in foods or diets
maintenance of normal blood with mixtures of
cholesterol levels [MUFA polyunsaturated fatty acids
and PUFA are unsaturated (PUFAs) and maintenance
fats] of normal blood LDL-
cholesterol concentrations
100. Niacin Niacin contributes to normal The claim may be used only for food which is at least a source
psychological function of niacin as referred to in the claim SOURCE OF [NAME OF
the Table (2).
energy-yielding metabolism of niacin as referred to in the claim SOURCE OF [NAME OF
the Table (2).
functioning of the nervous of niacin as referred to in the claim SOURCE OF [NAME OF
the Table (2).
103. Niacin Niacin contributes to the The claim may be used only for food which is at least a source
maintenance of normal of niacin as referred to in the claim SOURCE OF [NAME OF
mucous membranes VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
27

the Table (2).
maintenance of normal skin of niacin as referred to in the claim SOURCE OF [NAME OF
the Table (2).
reduction of tiredness and of niacin as referred to in the claim SOURCE OF [NAME OF
the Table (2).
106. Oat grain fibre Oat grain fibre contributes to The claim may be used only for food which is high in that fibre
an increase in faecal bulk as referred to in the claim HIGH FIBRE as listed in the Table
(2).
107. Oleic acid Replacing saturated fats in The claim may be used only for food which is high in maintenance of normal
the diet with unsaturated fats unsaturated fatty acids, as referred to in the claim HIGH blood LDL-cholesterol
contributes to the UNSATURATED FAT as listed in the Table (2). concentrations
maintenance of normal blood
cholesterol levels. Oleic acid
is an unsaturated fat.
28

108. Olive oil polyphenols Olive oil polyphenols The claim may be used only for olive oil which contains at least protection of LDL particles
contribute to the protection of 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein from oxidative damage
blood lipids from oxidative complex and tyrosol) per 20 g of olive oil. In order to bear the
stress claim information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 20 g of olive
oil.
109. Pantothenic acid Pantothenic acid contributes The claim may be used only for food which is at least a source
to normal energy-yielding of pantothenic acid as referred to in the claim SOURCE OF
to normal mental of pantothenic acid as referred to in the claim SOURCE OF
performance [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
to normal synthesis and of pantothenic acid as referred to in the claim SOURCE OF
metabolism of steroid [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
hormones, vitamin D and as listed in the Table (2).
some neurotransmitters
to the reduction of tiredness of pantothenic acid as referred to in the claim SOURCE OF
and fatigue [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
29

113. Pectins Consumption of pectins with The claim may be used only for food which contains 10 g of Reduction of post-prandial
a meal contributes to the pectins per quantified portion. In order to bear the claim, glycaemic responses.
reduction of the blood information shall be given to the consumer that the beneficial Warning of choking to be
glucose rise after that meal effect is obtained by consuming 10 g of pectins as part of the given for people with
meal. swallowing difficulties or
when ingesting with
114. Pectins Pectins contribute to the The claim may be used only for food which provides a daily Warning of choking to be
maintenance of normal blood intake of 6 g of pectins. In order to bear the claim information given for people with
cholesterol levels shall be given to the consumer that the beneficial effect is swallowing difficulties or
obtained with a daily intake of 6 g of pectins. when ingesting with
115. Phosphorus Phosphorus contributes to The claim may be used only for food which is at least a source
normal energy-yielding of phosphorus as referred to in the claim SOURCE OF [NAME
in the Table (2).
116. Phosphorus Phosphorus contributes to The claim may be used only for food which is at least a source
normal function of cell of phosphorus as referred to in the claim SOURCE OF [NAME
membranes OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
30

117. Phosphorus Phosphorus contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of phosphorus as referred to in the claim SOURCE OF [NAME
in the Table (2).
118. Phosphorus Phosphorus contributes to the The claim may be used only for food which is at least a source
maintenance of normal teeth of phosphorus as referred to in the claim SOURCE OF [NAME
in the Table (2).
119. Plant sterols and plant Plant sterols/stanols In order to bear the claim information shall be given to the
stanols contribute to the maintenance consumer that the beneficial effect is obtained with a daily
of normal blood cholesterol intake of at least 0.8 g of plant sterols/stanols.
levels
120. Potassium Potassium contributes to The claim may be used only for food which is at least a source
normal functioning of the of potassium as referred to in the claim SOURCE OF [NAME
nervous system OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
121. Potassium Potassium contributes to The claim may be used only for food which is at least a source
normal muscle function of potassium as referred to in the claim SOURCE OF [NAME
in the Table (2).
31

122. Potassium Potassium contributes to the The claim may be used only for food which is at least a source
maintenance of normal blood of potassium as referred to in the claim SOURCE OF [NAME
pressure OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
123. Protein Protein contributes to a The claim may be used only for food which is at least a source
growth in muscle mass of protein as referred to in the claim SOURCE OF PROTEIN as
124. Protein Protein contributes to the The claim may be used only for food which is at least a source
maintenance of muscle mass of protein as referred to in the claim SOURCE OF PROTEIN as
125. Protein Protein contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of protein as referred to in the claim SOURCE OF PROTEIN as
126. Resistant starch Replacing digestible starches The claim may be used only for food in which digestible starch
with resistant starch in a meal has been replaced by resistant starch so that the final content of
contributes to a reduction in resistant starch is at least 14 % of total starch.
the blood glucose rise after
that meal.
32

127. Riboflavin (Vitamin B2) Riboflavin contributes to The claim may be used only for food which is at least a source
normal energy-yielding of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
128. Riboflavin (Vitamin B2) Riboflavin contributes to The claim may be used only for food which is at least a source
normal functioning of the of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
129. Riboflavin (Vitamin B2) Riboflavin contributes to the The claim may be used only for food which is at least a source
maintenance of normal of riboflavin as referred to in the claim SOURCE OF [NAME
mucous membranes OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
maintenance of normal red of riboflavin as referred to in the claim SOURCE OF [NAME
blood cells OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
maintenance of normal skin of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
33

maintenance of normal vision of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal metabolism of iron of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
134. Riboflavin (Vitamin B2) Riboflavin contributes to the The claim may be used only for food which is at least a source protection of DNA,
protection of cells from of riboflavin as referred to in the claim SOURCE OF [NAME proteins and lipids from
oxidative stress OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed oxidative damage
in the Table (2).
reduction of tiredness and of riboflavin as referred to in the claim SOURCE OF [NAME
in the Table (2).
136. Rye fibre Rye fibre contributes to The claim may be used only for food which is high in that fibre
normal bowel function as referred to in the claim HIGH FIBRE as listed in the Table
(2).
34

137. Selenium Selenium contributes to The claim may be used only for food which is at least a source
normal spermatogenesis of selenium as referred to in the claim SOURCE OF [NAME OF
the Table (2).
138. Selenium Selenium contributes to the The claim may be used only for food which is at least a source
maintenance of normal hair of selenium as referred to in the claim SOURCE OF [NAME OF
the Table (2).
maintenance of normal nails of selenium as referred to in the claim SOURCE OF [NAME OF
the Table (2).
normal function of the of selenium as referred to in the claim SOURCE OF [NAME OF
the Table (2).
normal thyroid function of selenium as referred to in the claim SOURCE OF [NAME OF
the Table (2).
35

142. Selenium Selenium contributes to the The claim may be used only for food which is at least a source protection of DNA,
protection of cells from of selenium as referred to in the claim SOURCE OF [NAME OF proteins and lipids from
oxidative stress VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in oxidative damage
the Table (2).
143. Sugar replacers, i.e. Consumption of foods/drinks In order to bear the claim, sugars should be replaced in foods or maintenance of tooth
intense sweeteners; containing <name of sugar drinks (which reduce plaque pH below 5.7) by sugar replacers, mineralisation by
xylitol, sorbitol, replacer> instead of sugar* i.e. intense sweeteners, xylitol, sorbitol, mannitol, maltitol, decreasing tooth
mannitol, maltitol, contributes to the lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose demineralisation
lactitol, isomalt, maintenance of tooth or polydextrose, or a combination of them, in amounts such that
erythritol, sucralose and mineralisation * In the case consumption of such foods or drinks does not lower plaque pH
polydextrose; D-tagatose of D-tagatose and below 5.7 during and up to 30 minutes after consumption
and isomaltulose isomaltulose this should read
"other sugars"
144. Sugar replacers, i.e. Consumption of foods/drinks In order to bear the claim, sugars should be replaced in foods or reduction of post-prandial
intense sweeteners; containing <name of sugar drinks by sugar replacers, i.e. intense sweeteners, xylitol, glycaemic responses
xylitol, sorbitol, replacer> instead of sugar* sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, sucralose
mannitol, maltitol, induces a lower blood or polydextrose, or a combination of them, so that foods or
lactitol, isomalt, glucose rise after their drinks contain reduced amounts of sugars by at least the amount
erythritol, sucralose and consumption compared to referred to in the claim REDUCED [NAME OF NUTRIENT] as
polydextrose; D-tagatose sugar-containing foods/drinks listed in the Table (2). In the case of D-tagatose and
and isomaltulose * In the case of D-tagatose isomaltulose, they should replace equivalent amounts of other
and isomaltulose this should sugars in the same proportion as that referred to in the claim
read "other sugars" REDUCED [NAME OF NUTRIENT] as listed in the Table (2).
36

145. Sugar-free chewing gum Sugar-free chewing gum The claim may be used only for chewing gum which complies
contributes to the with the conditions of use for the nutrition claim SUGARS
maintenance of tooth FREE as listed in the Table (2). Information shall be given to the
mineralization consumer that the beneficial effect is obtained with chewing, for
at least 20 minutes, after eating or drinking.
contributes to the with the conditions of use for the nutrition claim SUGARS
neutralisation of plaque acids FREE as listed in the Table (2). Information shall be given to the
consumer that the beneficial effect is obtained with chewing, for
at least 20 minutes, after eating or drinking.
contributes to the reduction with the conditions of use for the nutrition claim SUGARS
of oral dryness FREE as listed in the Table (2). Information shall be given to the
consumer that the beneficial effect is obtained with use of the
chewing gum whenever the mouth feels dry
148. Sugar-free chewing gum Sugar-free chewing gum Information shall be given to the consumer that the beneficial
helps neutralise plaque acids. effect is obtained with chewing of 2-3 g of sugar-free chewing
Plaque acids are a risk factor gum for 20 minutes, at least three times per day after meals.
in the development of dental
caries.
149. Sugar-free chewing gum Sugar-free chewing gum Information shall be given to the consumer that the beneficial
helps reduce tooth effect is obtained with chewing of 2-3 g of sugar-free chewing
demineralisation. Tooth gum for 20 minutes, at least three times per day after meals.
demineralisation is a risk
factor in the development of
37

dental caries.
150. Sugar-free chewing gum Sugar-free chewing gum with The claim may be used only for chewing gum which complies
with carbamide carbamide neutralises plaque with the conditions of use for the nutrition claim SUGARS
acids more effectively than FREE as listed in the Table (2). In order to bear the claim each
sugar-free chewing gums piece of sugar-free chewing gum should contain at least 20 mg
without carbamide carbamide. Information shall be given to the consumer that gum
should be chewed for at least 20 minutes after eating or
drinking.
151. Thiamine Thiamine contributes to The claim may be used only for food which is at least a source
normal energy-yielding of thiamine as referred to in the claim SOURCE OF [NAME OF
metabolism VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
normal functioning of the of thiamine as referred to in the claim SOURCE OF [NAME OF
nervous system VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
normal psychological of thiamine as referred to in the claim SOURCE OF [NAME OF
function VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
38

154. Thiamine Thiamine contributes to the The claim may be used only for food which is at least a source
normal function of the heart of thiamine as referred to in the claim SOURCE OF [NAME OF
the Table (2).
155. Vitamin A Vitamin A contributes to The claim may be used only for food which is at least a source
normal iron metabolism of vitamin A as referred to in the claim SOURCE OF [NAME
in the Table (2).
156. Vitamin A Vitamin A contributes to the The claim may be used only for food which is at least a source
maintenance of normal of vitamin A as referred to in the claim SOURCE OF [NAME
mucous membranes OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
157. Vitamin A Vitamin A contributes to the The claim may be used only for food which is at least a source maintenance of normal skin
maintenance of normal skin of vitamin A as referred to in the claim SOURCE OF [NAME and mucous membranes
in the Table (2).
maintenance of normal vision of vitamin A as referred to in the claim SOURCE OF [NAME
in the Table (2).
39

normal function of the of vitamin A as referred to in the claim SOURCE OF [NAME
immune system OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
160. Vitamin A Vitamin A has a role in the The claim may be used only for food which is at least a source
process of cell specialization/ of vitamin A as referred to in the claim SOURCE OF [NAME
differentiation OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
161. Vitamin B12 Vitamin B12 contributes to The claim may be used only for food which is at least a source
normal energy-yielding of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal functioning of the of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal homocysteine of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
40

normal psychological of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal red blood cell of vitamin B12 as referred to in the claim SOURCE OF [NAME
formation OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
the normal function of the of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
the reduction of tiredness and of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
168. Vitamin B12 Vitamin B12 has a role in the The claim may be used only for food which is at least a source
process of cell division of vitamin B12 as referred to in the claim SOURCE OF [NAME
in the Table (2).
41

normal cysteine synthesis of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal energy-yielding of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal functioning of the of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal homocysteine of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal protein and glycogen of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
42

normal psychological of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal red blood cell of vitamin B6 as referred to in the claim SOURCE OF [NAME
formation OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
176. Vitamin B6 Vitamin B6 contributes to the The claim may be used only for food which is at least a source
normal function of the of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
reduction of tiredness and of vitamin B6 as referred to in the claim SOURCE OF [NAME
in the Table (2).
regulation of hormonal of vitamin B6 as referred to in the claim SOURCE OF [NAME
activity OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
43

179. Vitamin C Vitamin C contributes to The claim may be used only for food which provides a daily
maintain the normal function intake of 200 mg vitamin C. In order to bear the claim
of the immune system during information shall be given to the consumer that the beneficial
and after intense physical effect is obtained with a daily intake of 200 mg in addition to the
exercise recommended daily intake of vitamin C.
180. Vitamin C Vitamin C contributes to The claim may be used only for food which is at least a source
normal collagen formation of vitamin C as referred to in the claim SOURCE OF [NAME
for the normal function of OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
blood vessels in the Table (2).
bones in the Table (2).
cartilage in the Table (2).
gums in the Table (2).
44

skin in the Table (2).
teeth in the Table (2).
normal energy-yielding of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal functioning of the of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
normal psychological of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
45

189. Vitamin C Vitamin C contributes to the The claim may be used only for food which is at least a source
normal function of the of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
protection of cells from of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
reduction of tiredness and of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
regeneration of the reduced of vitamin C as referred to in the claim SOURCE OF [NAME
form of vitamin E OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
193. Vitamin C Vitamin C increases iron The claim may be used only for food which is at least a source
absorption of vitamin C as referred to in the claim SOURCE OF [NAME
in the Table (2).
46

194. Vitamin D Vitamin D contributes to The claim may be used only for food which is at least a source
normal absorption/utilisation of vitamin D as referred to in the claim SOURCE OF [NAME
of calcium and phosphorus OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
195. Vitamin D Vitamin D contributes to The claim may be used only for food which is at least a source
normal blood calcium levels of vitamin D as referred to in the claim SOURCE OF [NAME
in the Table (2).
196. Vitamin D Vitamin D contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of vitamin D as referred to in the claim SOURCE OF [NAME
in the Table (2).
maintenance of normal of vitamin D as referred to in the claim SOURCE OF [NAME
muscle function OF VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed
in the Table (2).
maintenance of normal teeth of vitamin D as referred to in the claim SOURCE OF [NAME
in the Table (2).
47

normal function of the of vitamin D as referred to in the claim SOURCE OF [NAME
in the Table (2).
200. Vitamin D Vitamin D has a role in the The claim may be used only for food which is at least a source
process of cell division of vitamin D as referred to in the claim SOURCE OF [NAME
in the Table (2).
201. Vitamin E Vitamin E contributes to the The claim may be used only for food which is at least a source
protection of cells from of vitamin E as referred to in the claim SOURCE OF [NAME
in the Table (2).
202. Vitamin K Vitamin K contributes to The claim may be used only for food which is at least a source blood coagulation
normal blood clotting of vitamin K as referred to in the claim SOURCE OF [NAME
in the Table (2).
203. Vitamin K Vitamin K contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of vitamin K as referred to in the claim SOURCE OF [NAME
in the Table (2).
48

204. Walnuts Walnuts contribute to the The claim may be used only for food which provides a daily Improvement of
improvement of the elasticity intake of 30 g of walnuts. In order to bear the claim, information endothelium-dependent
of blood vessels shall be given to the consumer that the beneficial effect is vasodilation
obtained with a daily intake of 30 g of walnuts.
205. Water Water contributes to the In order to bear the claim, information shall be given to the
maintenance of normal consumer that in order to obtain the claimed effect, at least 2,0 L
physical and cognitive of water, from all sources, should be consumed per day.The
functions claim may be used only on water complying with Directives
2009/54/EC and/or 98/83/EC
206. Water Water contributes to the In order to bear the claim, information shall be given to the
maintenance of normal consumer that in order to obtain the claimed effect, at least 2,0 L
regulation of the body's of water, from all sources, should be consumed per day.The
temperature claim may be used only on water complying with Directives
2009/54/EC and/or 98/83/EC
207. Wheat bran fibre Wheat bran fibre contributes The claim may be used only for food which is high in that fibre
to an acceleration of as referred to in the claim HIGH FIBRE as listed in the Table
intestinal transit (2). In order to bear the claim information shall be given to the
consumer that the claimed effect is obtained with a daily intake
of at least 10 g of wheat bran fibre.
208. Wheat bran fibre Wheat bran fibre contributes The claim may be used only for food which is high in that fibre
to an increase in faecal bulk as referred to in the claim HIGH FIBRE as listed in the Table
(2).
49

209. Zinc Zinc contributes to normal The claim may be used only for food which is at least a source
DNA synthesis of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
acid-base metabolism of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
carbohydrate metabolism of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
cognitive function of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
fertility and reproduction of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
50

macronutrient metabolism of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
metabolism of fatty acids of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
metabolism of vitamin A of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
protein synthesis of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
218. Zinc Zinc contributes to the The claim may be used only for food which is at least a source
maintenance of normal bones of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
51

maintenance of normal hair of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
maintenance of normal nails of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
maintenance of normal skin of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
maintenance of normal of zinc as referred to in the claim SOURCE OF [NAME OF
testosterone levels in the VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
blood/fertility and the Table (2).
reproduction
maintenance of normal vision of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
52

normal function of the of zinc as referred to in the claim SOURCE OF [NAME OF
the Table (2).
protection of cells from of zinc as referred to in the claim SOURCE OF [NAME OF
oxidative stress VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
226. Zinc Zinc has a role in the process The claim may be used only for food which is at least a source DNA synthesis and cell
of cell division of zinc as referred to in the claim SOURCE OF [NAME OF division
the Table (2).
227. Plant sterols/Plant stanol Plant sterols and plant stanol Information to the consumer that the beneficial effect is obtained there shall be a statement
esters esters have been shown to with a daily intake of 1,5-2,4 g plant sterols/stanols. Reference that the product is not
lower/reduce blood to the magnitude of the effect may only be made for foods intended for people who do
cholesterol. High cholesterol within the following categories: yellow fat spreads, dairy not need
is a risk factor in the products, mayonnaise and salad dressings. When referring to the to control their blood
development of coronary magnitude of the effect, the entire range '7 to 10 %' and the cholesterol level.'
heart disease. duration to obtain the effect 'in 2 to 3 weeks' must be
communicated to the consumer
53

228. Plant sterols: Sterols Plant sterols have been Information to the consumer that the beneficial effect is obtained there shall be a statement
extracted from plants, shown to lower/reduce blood with a daily intake of 1,5-2,4 g plant sterols. Reference to the that the product is not
free or esterified with cholesterol. High cholesterol magnitude of the effect may only be made for foods within the intended for people who do
food grade fatty acids. is a risk factor in the following categories: yellow fat spreads, dairy products, not need
development of coronary mayonnaise and salad dressings. When referring to the to control their blood
heart disease. magnitude of the effect, the entire range ''7 to 10 %'' and the cholesterol level.'
duration to obtain the effect ''in 2 to 3 weeks'' must be
communicated to the consumer
229. Plant stanol esters Plant stanol esters have been Information to the consumer that the beneficial effect is obtained there shall be a statement
shown to lower/reduce blood with a daily intake of 1,5-2,4 g plant stanols. Reference to the that the product is not
cholesterol. High cholesterol magnitude of the effect may only be made for foods within the intended for people who do
is a risk factor in the following categories: yellow fat spreads, dairy products, not need
development of coronary mayonnaise and salad dressings. When referring to the to control their blood
heart disease. magnitude of the effect, the entire range ''7 to 10 %'' and the cholesterol level.'
duration to obtain the effect ''in 2 to 3 weeks'' must be
communicated to the consumer.
230. Chewing gum sweetened Chewing gum sweetened Information to the consumer that the beneficial effect is obtained
with 100% xylitol with 100% xylitol has been with a consumption of 2-3g of chewing gum sweetened with
shown to reduce dental 100% xylitol at least 3 times per day after the meals
plaque. High content/level of
dental plaque is a risk factor
in the development of caries
in children
54

231. Docosahexaenoic acid Docosahexaenoic acid Information shall be given to pregnant and lactating women that
(DHA) (DHA) maternal intake the beneficial effect is obtained with a daily intake of 200 mg of
contributes to the normal DHA in addition to the recommended daily intake for omega-3
brain development of the fatty acids for adults, i.e.: 250 mg DHA and EPA. The claim can
foetus and breastfed infants. be used only for food which provides a daily intake of at least
200 mg DHA
232. Docosahexaenoic acid Docosahexaenoic acid Information shall be given to the consumer that the beneficial
(DHA) (DHA) intake contributes to effect is obtained with a daily intake of 100 mg of DHA. When
the normal visual the claim is used on follow-on formula, the food shall contain at
development of infants up to least 0,3 % of the total fatty acids as DHA.
12 months of age.
233. Docosahexaenoic acid Docosahexaenoic acid Information shall be given to pregnant and lactating women that
(DHA) (DHA) maternal intake the beneficial effect is obtained with a daily intake of 200 mg of
contributes to the normal DHA in addition to the recommended daily intake for omega-3
development of the eye of the fatty acids for adults, i.e.: 250 mg DHA and eicosapentaenoic
foetus and breastfed infants. acid (EPA). The claim can be used only for food which provides
a daily intake of at least 200 mg DHA.
234. α-linolenic acid (ALA) & Essential fatty acids are Information to the consumer that the beneficial effect is obtained
linoleic acid (LA), needed for normal growth with a daily intake of 2 g of α-linolenic acid (ALA) and a daily
essential fatty acids and development of children. intake of 10 g of linoleic acid (LA).
55

235. Calcium and vitamin D Calcium and vitamin D are The claim can be used only for food which is at least a source of
needed for normal growth calcium and vitamin D as referred to in the claim SOURCE OF
and development of bone in [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]
children as listed in the Table (2).
236. Calcium Calcium is needed for normal The claim can be used only for food which is at least a source of
growth and development of calcium as referred to in the claim SOURCE OF [NAME OF
bone in children. VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
237. Vitamin D Vitamin D is needed for The claim can be used only for food which is at least a source of
normal growth and Vitamin D as referred to in the claim SOURCE OF [NAME OF
development of bone in VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
children. the Table (2).
238. Phosphorus Phosphorus is needed for the The claim can be used only for food which is at least a source of
normal growth and phosphorus as referred to in the claim SOURCE OF [NAME OF
development of bone in VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
children the Table (2).
239. Iodine Iodine contributes to the The claim can be used only for food which is at least a source of
normal growth of children iodine as referred to in the claim SOURCE OF [NAME OF
the Table (2).
56

240. Iron Iron contributes to normal The claim can be used only for food which is at least a source of
cognitive development of iron as referred to in the claim SOURCE OF [NAME OF
children VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in
the Table (2).
241. Protein Protein is needed for normal The claim can be used only for food which is at least a source of
growth and development of protein as referred to in the claim SOURCE OF PROTEIN as
bone in children. listed in the Table (2).
242. Alpha-cyclodextrin Consumption of alpha- The claim may be used for food which contains at least 5 g of
cyclodextrin as part of a alpha-cyclodextrin per 50 g of starch in a quantified portion as
starch-containing meal part of the meal. In order to bear the claim information shall be
contributes to the reduction given to the consumer that the beneficial effect is obtained by
of the blood glucose rise after consuming the alpha-cyclodextrin as part of the meal.
that meal
243. Docosahexaenoic acid DHA contributes to the The claim may be used only for food which provides a daily The claim shall not be used
(DHA) maintenance of normal blood intake of 2 g of DHA and which contains DHA in combination for foods targeting children.
triglyceride levels with eicosapentaenoic acid (EPA). In order to bear the claim,
information shall be given to the consumer that the beneficial
effect is obtained with a daily intake of 2 g of DHA. When the
claim is used on food supplements and/or fortified foods
information shall also be given to consumers not to exceed a
supplemental daily intake of 5 g of EPA and DHA combined.
244. Docosahexaenoic acid DHA and EPA contribute to The claim may be used only for food which provides a daily The claim shall not be used
and Eicosapentaenoic the maintenance of normal intake of 3 g of EPA and DHA. In order to bear the claim, for foods targeting children.
acid (DHA/EPA) blood pressure information shall be given to the consumer that the beneficial
effect is obtained with a daily intake of 3 g of EPA and DHA.
When the claim is used on food supplements and/or fortified
57

foods information shall also be given to consumers not to

exceed a supplemental daily intake of 5 g of EPA and DHA
combined.
245. Docosahexaenoic acid DHA and EPA contribute to The claim may be used only for food which provides a daily The claim shall not be used
and Eicosapentaenoic the maintenance of normal intake of 2 g of EPA and DHA. In order to bear the claim, for foods targeting children.
acid (DHA/EPA) blood triglyceride levels information shall be given to the consumer that the beneficial
effect is obtained with a daily intake of 2 g of EPA and DHA.
When the claim is used on food supplements and/or fortified
foods information shall also be given to consumers not to
exceed a supplemental daily intake of 5 g of EPA and DHA
combined.
246. Dried plums of 'prune' Dried plums/prunes The claim may be used only for food which provides a daily
cultivars (Prunus contribute to normal bowel intake of 100 g of dried plums (prunes). In order to bear the
domestica L.) function claim, information shall be given to the consumer that the
beneficial effect is obtained with a daily intake of 100 g of dried
plums (prunes).
247. Fructose Consumption of foods In order to bear the claim, glucose and/or sucrose should be
containing fructose leads to a replaced by fructose in sugar-sweetened foods or drinks so that
lower blood glucose rise the reduction in content of glucose and/or sucrose, in these foods
compared to foods containing or drinks, is at least 30%.
sucrose or glucose
248. Chloride Chloride contributes to The claim may be used only for food which is at least a source The claim cannot be used
normal digestion by of chloride as referred to in the claim SOURCE OF [NAME OF on chloride from the source
production of hydrochloric VITAMIN/S] AND/OR [NAME OF MINERAL/S] as listed in sodium chloride.
acid in the stomach the table (2)
58
Table (2) Other Permitted Claims
s/n Nutrient/description Claim Conditions of use of the claim Remarks

1. Omega-3 fatty acids Source of omega-3 fatty A claim that a food is a source of omega-3 fatty acids, and any claim
acids likely to have the same meaning for the consumer, may only be made
where the product contains at least 0,3g alpha-linolenic acid per 100g
and per 100kcal, or at least 40mg of the sum of eicosapentaenoic acid
and docosahexaenoic acid per 100g and per 100kcal.
2. Omega-3 fatty acids High omega-3 fatty acids A claim that a food is high in omega-3 fatty acids, and any claim likely
to have the same meaning for the consumer, may only be made where
the product contains at least 0,6g alpha-linolenic acid per 100g and per
100kcal, or at least 80mg of the sum of eicosapentaenoic acid and
docosahexaenoic acid per 100g and per 100kcal.
3. Mono-unsaturated fat High monounsaturated A claim that a food is high in monounsaturated fat, and any claim likely
fat to have the same meaning for the consumer, may only be made where at
least 45% of the fatty acids present in the product derive from
monounsaturated fat under the condition that monounsaturated fat
provides more than 20% of energy of the product.
4. Poly-unsaturated fat High polyunsaturated fat A claim that a food is high in polyunsaturated fat, and any claim likely
to have the same meaning for the consumer, may only be made where at
polyunsaturated fat under the condition that polyunsaturated fat provides
more than 20% of energy of the product.
59

5. Unsaturated fat High unsaturated fat A claim that a food is high in unsaturated fat, and any claim likely to
have the same meaning for the consumer may only be made where at
unsaturated fat under the condition that unsaturated fat provides more
than 20% of energy of the product.
6. Energy Low energy A claim that a food is low in energy, and any claim likely to have the
same meaning for the consumer, may only be made where the product
does not contain more than 40 kcal (170 kJ)/100 g for solids or more
than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the
limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to
6 g of sucrose (approximately 1 teaspoon of sucrose), applies.
7. Energy Energy-reduced A claim that a food is energy-reduced, and any claim likely to have the
same meaning for the consumer, may only be made where the energy
value is reduced by at least 30 %, with an indication of the
characteristic(s) which make(s) the food reduced in its total energy value
8. Energy Energy-free A claim that a food is energy-free, and any claim likely to have the same
meaning for the consumer, may only be made where the product does
not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners
the limit of 0,4 kcal (1,7 kJ)/portion, with equivalent sweetening
properties to 6 g of sucrose (approximately 1 teaspoon of sucrose),
applies.
60

9. Fat Low fat A claim that a food is low in fat, and any claim likely to have the same
meaning for the consumer, may only be made where the product
contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per
100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk).
10. Fat Fat-free A claim that a food is fat-free, and any claim likely to have the same
contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims
expressed as „X % fat-free‟ shall be prohibited.
11. Saturated fat Low saturated fat A claim that a food is low in saturated fat, and any claim likely to have
the same meaning for the consumer, may only be made if the sum of
saturated fatty acids and trans-fatty acids in the product does not exceed
1,5 g per 100 g for solids or 0,75 g/100 ml for liquids and in either case
the sum of saturated fatty acids and trans-fatty acids must not provide
more than 10 % of energy.
12. Saturated fat Saturated fat-free A claim that a food does not contain saturated fat, and any claim likely
to have the same meaning for the consumer, may only be made where
the sum of saturated fat and trans-fatty acids does not exceed 0,1 g of
saturated fat per 100 g or 100 ml.
13. Sugars Low sugars A claim that a food is low in sugars, and any claim likely to have the
contains no more than 5 g of sugars per 100 g for solids or 2,5 g of
sugars per 100 ml for liquids.
61

14. Sugars Sugars-free A claim that a food is sugars-free, and any claim likely to have the same
contains no more than 0,5 g of sugars per 100 g or 100 ml.
15. Sugars With no added sugars A claim stating that sugars have not been added to a food, and any claim
likely to have the same meaning for the consumer, may only be made
where the product does not contain any added mono- or disaccharides or
any other food used for its sweetening properties. If sugars are naturally
present in the food, the following indication should also appear on the
label: „CONTAINS NATURALLY OCCURRING SUGARS‟.
16. Sodium/salt Low sodium/salt A claim that a food is low in sodium/salt, and any claim likely to have
the same meaning for the consumer, may only be made where the
product contains no more than 0,12 g of sodium, or the equivalent value
for salt, per 100 g or per 100 ml. For bottled Drinking waters, other than
natural mineral waters, this value should not exceed 2 mg of sodium per
100 ml.
17. Sodium/salt Very low sodium/salt A claim that a food is very low in sodium/salt, and any claim likely to
have the same meaning for the consumer, may only be made where the
product contains no more than 0,04 g of sodium, or the equivalent value
for salt, per 100 g or per 100 ml. This claim shall not be used for natural
mineral waters and other waters.
18. Sodium/salt Sodium-free or salt-free A claim that a food is sodium-free or salt-free, and any claim likely to
have the same meaning for the consumer, may only be made where the
product contains no more than 0,005 g of sodium, or the equivalent
value for salt, per 100 g.
62

19. Sodium/salt No added sodium/salt A claim stating that sodium/salt has not been added to a food and any
claim likely to have the same meaning for the consumer may only be
made where the product does not contain any added sodium/salt or any
other ingredient containing added sodium/salt and the product contains
no more than 0,12 g sodium, or the equivalent value for salt, per 100 g
or 100 ml.
20. Fibre Source of fibre A claim that a food is a source of fibre, and any claim likely to have the
contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100
kcal.
21. Fibre High fibre A claim that a food is high in fibre, and any claim likely to have the
contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100
kcal.
22. Protein Source of protein A claim that a food is a source of protein, and any claim likely to have
the same meaning for the consumer, may only be made where at least 12
% of the energy value of the food is provided by protein.
23. Protein High protein A claim that a food is high in protein, and any claim likely to have the
same meaning for the consumer, may only be made where at least 20 %
of the energy value of the food is provided by protein.
63

24. Vitamin/s and/or Source of [name of A claim that a food is a source of vitamins and/or minerals, and any
mineral/s vitamin/s] and/or [name claim likely to have the same meaning for the consumer, may only be
of mineral/s] made where the product contains at least a significant amount as defined
in GSO 2233:2012 on the requirements of Nutritional labeling.
25. Vitamin/s and/or High [name of vitamin/s] A claim that a food is high in vitamins and/or minerals, and any claim
mineral/s and/or [name of likely to have the same meaning for the consumer, may only be made
mineral/s] where the product contains at least twice the value of „source of [NAME
OF VITAMIN/S] and/or [NAME OF MINERAL/S]‟.
26. Contains [name of the Contains [name of the A claim that a food contains a nutrient or another substance, for which
nutrient or other nutrient or other specific conditions are not laid down in this Regulation, or any claim
substance] substance] likely to have the same meaning for the consumer, may only be made
where the product complies with all the applicable provisions of GSO
Recommendation of Nutrition and health claims. For vitamins and
minerals the conditions of the claim „source of‟ shall apply.
27. Increased Increased [name of the A claim stating that the content in one or more nutrients, other than
nutrient] vitamins and minerals, has been increased, and any claim likely to have
the same meaning for the consumer, may only be made where the
product meets the conditions for the claim „source of‟ and the increase in
content is at least 30 % compared to a similar product.
64

28. Reduced Reduced [name of the A claim stating that the content in one or more nutrients has been
nutrient] reduced, and any claim likely to have the same meaning for the
consumer, may only be made where the reduction in content is at least
25% compared to a similar product, except for micronutrients, where a
10 % difference in the Nutrient Reference values as set in GSO
2233:2012 shall be acceptable, and for sodium, or the equivalent value
for salt, where a 25 % difference shall be acceptable.
29. Reduced reduced saturated fat The claim "reduced saturated fat", and any claim likely to have the same
meaning for the consumer, may only be made:
(a) if the sum of saturated fatty acids and of trans-fatty acids in the
product bearing the claim is at least 30 % less than the sum of saturated
fatty acids and of trans-fatty acids in a similar product; and
(b) if the content in trans-fatty acids in the product bearing the claim is
equal to or less than in a similar product.
30. Reduced reduced sugars The claim "reduced sugars", and any claim likely to have the same
meaning for the consumer, may only be made if the amount of energy of
the product bearing the claim is equal to or less than the amount of
energy in a similar product.
31. Light/lite Light/lite A claim stating that a product is „light‟ or „lite‟, and any claim likely to
have the same meaning for the consumer, shall follow the same
conditions as those set for the term „reduced‟; the claim shall also be
accompanied by an indication of the characteristic(s) which make(s) the
food „light‟ or „lite‟.
65

32. Naturally/natural Naturally/natural the term „naturally/natural‟ may be used as a prefix to the claim; or
where
Products are comprised of natural ingredients, e.g. ingredients produced

by nature, not the work of man or interfered with by man. It is
misleading to use the term to describe foods or ingredients that employ
chemicals to change their composition or comprise the products of new
technologies, including additives and flavourings that are the product of
the chemical industry or extracted by chemical processes
33. Fresh Fresh A raw food that has never been frozen heated or preserved in any way.
34. Healthy Healthy Foods shall have limited amounts of cholesterol and sodium, and
contains at least 10 % of the Nutrient Reference values as set in GSO
2233:2012 for vitamin A, vitamin C, calcium, iron, protein or fibre.
35. Pure Pure The term “pure” is mostly used on single ingredient foods (eg to indicate
a single, named variety of rice) or to highlight the quality of ingredients
of a food (eg “pure butter shortbread” to indicate the butter has not been
blended with other fats).The validity of the use of the term “pure” shall
be determined by the properties of the food itself, not its storage
conditions. The term “pure” shall generally only be used in the
following circumstances.
- to describe a single ingredient food;
· to which nothing has been added;
· that food is free from adventitious contamination by similar foods

66

36. Original Original The term “original” shall only be used to describe a food that is made to a
formulation, the origin of which can be traced, and that has remained
essentially unchanged over time. It can similarly be used to describe a process,
provided it is the process first used in the making of the food, and which has
remained essentially unchanged over time.
37. Traditional or Traditional / Authentic The term “authentic” has a stronger meaning than “traditional”. both may
Authentic imply either that a product has remained unchanged through the passage of
time, or that it actually originates from the area implied by its name (eg
authentic Cornish pasties) when the generic description of the product has
passed into wider usage.
38. Home-made Home-made “Home-made” is a term defined very simply:

- made or prepared in the home; of domestic manufacture;
- made at home using traditional methods rather than by a manufacturer;
- made by oneself;
- crudely or simply made.
6 References
- CAC/GL 23-1997 amended 2009 Guidelines for Use of Nutrition and Health Claims.
- Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than
those referring to the reduction of disease risk and to children's development and health. Official Journal of the European Union L
136/1.
67
- Commission Regulation (EU) No 1047/2012 of 8 November 2012 amending Regulation (EC) No 1924/2006 with regard to the list of
nutrition claims.
- Commission Regulation (EU) No 440/2011 of 06/05/2011 on the authorization and refusal of authorization of certain health claims
made on foods and referring to children‟s development and health.
- Commission Regulation (EU) No 957/2010 of 22/10/2010 on the authorization and refusal of authorization of certain health claims
made on foods and referring to the reduction of disease risk and to children‟s development and health
- European Commission (2006) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on
nutrition and health claims made on foods. Official Journal of the European Union L 404/9, 3-18.
68

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‫هيئة التقييس لدول مجلس التعبون لدول الخليج العربية‬

GCC STANDARDIZATION ORGANIZATION ( GSO )

GSO CD / …./ 2013

‫االدعاءات الصحية والىظيفية والتغذوية‬

PERMITTED HEALTH, FUNCTION AND

This document is a draft Gulf standard circulated for comments, it is therefore,

Standardization Organization for GCC (GSO) is a regional Organization which

PERMITTED HEALTH, FUNCTION AND NUTRITION CLAIMS

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

27. Carbohydrate-electrolyte Carbohydrate-electrolyte In order to bear the claim carbohydrate-electrolyte solutions

28. Carbohydrate-electrolyte Carbohydrate-electrolyte In order to bear the claim carbohydrate-electrolyte solutions

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

before meals and in the context of an energy-restricted diet.

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

the Table (2).

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks

s/n Nutrient, substance, Claim Conditions of use of the claim Remarks