Scientific Opinion on the substantiation of health claims related to guar gum and maintenance of normal blood glucose concentrations (ID 794), increase in satiety (ID 795) and maintenance of normal blood cholesterol concentrations (ID 808) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Products, Efsa Panel on Dietetic

doi:10.2903/j.efsa.2010.1464

Cited by 11 publications

(2 citation statements)

References 15 publications

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“…In 2010, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) prepared a scientific opinion on the substantiation of health claims related to guar gum (EFSA NDA Panel, 2010). No cause and effect relationship could be established between the consumption of guar gum and maintenance of normal blood glucose concentrations, increase in satiety and maintenance of normal blood cholesterol concentrations.…”

Section: 2mentioning

confidence: 99%

Re‐evaluation of guar gum (E 412) as a food additive

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970(JECFA) in , 1974(JECFA) in and 1975, who allocated an acceptable daily intake (ADI) 'not specified'. Guar gum has been also evaluated by the Scientific Committee for Food (SCF) in 1977 who endorsed the ADI 'not specified' allocated by JECFA. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Guar gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans. No adverse effects were reported in subchronic and carcinogenicity studies at the highest dose tested; no concern with respect to the genotoxicity. Oral intake of guar gum was well tolerated in adults. The Panel concluded that there is no need for a numerical ADI for guar gum (E 412), and there is no safety concern for the general population at the refined exposure assessment of guar gum (E 412) as a food additive. The Panel considered that for uses of guar gum in foods intended for infants and young children the occurrence of abdominal discomfort should be monitored and if this effect is observed doses should be identified as a basis for further risk assessment. The Panel considered that no adequate specific studies addressing the safety of use of guar gum (E 412) in food categories 13.1.5.1 and 13.1.5.2 were available. Therefore, the Panel concluded that the available data do not allow an adequate assessment of the safety of guar gum (E 412) in infants and young children consuming these foods for special medical purposes.

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Section: 2mentioning

confidence: 99%

Re‐evaluation of guar gum (E 412) as a food additive

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

View full text Add to dashboard Cite

show abstract

“…In 2010, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) prepared a scientific opinion on the substantiation of health claims related to guar gum (EFSA NDA Panel, 2010 ). No cause‐and‐effect relationship could be established between the consumption of guar gum and maintenance of normal blood glucose concentrations, increase in satiety and maintenance of normal blood cholesterol concentrations.…”

Section: Introductionmentioning

confidence: 99%

Re‐evaluation of guar gum (E 412) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Younes,

Aquilina,

Castle

et al. 2024

EFS2

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Guar gum (E 412) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to this assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of guar gum (E 412) for its uses as food additive in food for infants below 16 weeks of age belonging to food categories 13.1.1 (Infant formulae) and 13.1.5.1 (Dietary foods for infants for special medical purposes and special formulae for infants). In addition, the FAF Panel was requested to address the issues already identified during the re‐evaluation of the food additive when used in food for the general population. The process involved the publication of a call for data to allow the interested business operators to provide the requested information to complete the risk assessment. In the response to EFSA requests, one IBO stated that E 412 is not used in food categories 13.1.1 and 13.1.5.1, but it is present in products under food category 13.1.5.2. The Panel concluded that the submitted data are not sufficient to support the safe use of guar gum (E 412) in food for infants (below and above 16 weeks of age) and young children under FC 13.1.1, 13.1.5.1 and 13.1.5.2. Additionally, the Panel concluded that the technical data provided by the IBO support further amendments of the specifications for E 412 laid down in Commission Regulation (EU) No 231/2012.

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Fiber and Coronary Heart Disease

Dreher

2017

Dietary Fiber in Health and Disease

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Scientific Opinion on the substantiation of health claims related to guar gum and maintenance of normal blood glucose concentrations (ID 794), increase in satiety (ID 795) and maintenance of normal blood cholesterol concentrations (ID 808) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Cited by 11 publications

References 15 publications

Re‐evaluation of guar gum (E 412) as a food additive

Re‐evaluation of guar gum (E 412) as a food additive

Re‐evaluation of guar gum (E 412) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Fiber and Coronary Heart Disease

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