Scientific Opinion on the substantiation of a health claim related to fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context of an energy‐restricted diet pursuant to Article 13.5 of Regulation (EC) No 1924/2006

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Scientific Opinion on the substantiation of a health claim related to fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context of an energy‐restricted diet pursuant to Article 13.5 of Regulation (EC) No 1924/2006

机译：关于符合“无脂”，“低糖”，“高蛋白”，“钙来源”和“维生素D来源”规范的无脂酸奶和发酵乳相关健康主张的科学意见根据第（EC）1924/2006号法规第13.5条，在能量限制饮食的情况下进行营养声称并减少体内和内脏脂肪，同时保持瘦体重

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Following an application from Federación Nacional de Industrias Lácteas (FeNIL), submitted pursuant to Article 13.5 of Regulation (EC) No 1924/2006 via the Competent Authority of Spain, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context of an energy‐restricted diet. The food that is the subject of the claim is fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims. The Panel considers that fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims are sufficiently characterised. The Panel considers that reduction of body and visceral fat mass while maintaining lean body mass in the context of an energy‐restricted diet is a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided. The Panel concludes that a cause and effect relationship has not been established between the consumption of fat‐free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat mass while maintaining lean body mass in the context of an energy‐restricted diet.

机译：在根据联邦法规（EC）1924/2006第13.5条通过西班牙主管当局提交的联邦工业委员会（FeNIL）的申请后，要求营养产品，营养和过敏问题小组（NDA）提交关于符合“无脂”，“低糖”，“高蛋白”，“钙源”和“维生素D来源”规范的无脂酸奶和发酵乳相关健康声明的科学依据的意见”的营养主张，减少体内和内脏脂肪，同时在能量受限的饮食中保持瘦体重。要求赔偿的食品是符合以下要求的“无脂”，“低糖”，“高蛋白”，“钙源”和“维生素D源”规格的无脂酸奶和发酵乳。营养声称。小组认为，营养声称符合“无脂”，“低糖”，“高蛋白”，“钙源”和“维生素D源”规格的无脂酸奶和发酵乳具有足够的特征。专家组认为，在能量限制饮食的情况下，减少体内和内脏脂肪量，同时保持瘦体重是有益的生理效果。没有提供任何人为干预研究可从中得出结论以对索赔进行科学证实。小组得出结论，在食用符合“无脂”，“低糖”，“高蛋白”，“钙源”和“无脂”的发酵乳之间，尚无因果关系。 “维生素D的来源”用于营养声称，减少体内和内脏脂肪量，同时在能量受限的饮食中保持瘦体重。

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《EFSA Journal》 |2015年第1期|共11页
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1. Scientific Opinion on the substantiation of a health claim related to fat‐free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and maintenance of lean body mass in the context of an energy‐restricted diet pursuant to Article 13.5 of Regulation (EC) No 1924/2006 [J] . EFSA Journal . 2015,第1期

机译：关于用符合“无脂”，“低糖”，“高蛋白”，“钙来源”和“来源”规定的活酸奶培养物证实与无脂酸奶和发酵乳有关的健康主张的科学意见根据1924/2006号法规（EC）第13.5条的规定，在能量受限的饮食中使用维生素D”进行营养声称并保持瘦体重
2. Scientific Opinion on the substantiation of health claims related to very low calorie diets (VLCDs) and reduction in body weight (ID 1410), reduction in the sense of hunger (ID 1411), reduction in body fat mass while maintaining lean body mass (ID 1412), reduction of post‐prandial glycaemic responses (ID 1414), and maintenance of normal blood lipid profile (1421) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [J] . EFSA Journal . 2011,第6期

机译：关于证实与低热量饮食（VLCD）和体重减轻（ID 1410），饥饿感（ID 1411），减轻体脂同时保持瘦体重（ID）有关的健康主张的科学意见1412），降低餐后血糖反应（ID 1414）和维持正常血脂状况（1421），符合（EC）1924/2006号法规第13（1）条的规定
3. Scientific Opinion on the substantiation of health claims related to whey protein and increase in satiety leading to a reduction in energy intake (ID 425), contribution to the maintenance or achievement of a normal body weight (ID 1683), growth or maintenance of muscle mass (ID 418, 419, 423, 426, 427, 429, 4307), increase in lean body mass during energy restriction and resistance training (ID 421), reduction of body fat mass during energy restriction and resistance training (ID 420, 421), increase in muscle strength (ID 422, 429), increase in endurance capacity during the subsequent exercise bout after strenuous exercise (ID 428), skeletal muscle tissue repair (ID 428) and faster recovery from muscle fatigue after exercise (ID 423, 428, 431), pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [J] . EFSA Journal . 2010,第10期

机译：关于证实乳清蛋白和增加饱腹感的健康主张的科学见解，导致能量摄入减少（ID 425），对维持或达到正常体重的贡献（ID 1683），肌肉生长或维持（ID 418、419、423、426、427、429、4307），能量限制和抵抗训练中的瘦体重增加（ID 421），能量限制和抵抗训练期间的体脂肪减少（ID 420、421），增加肌肉力量（ID 422、429），在剧烈运动后进行的后续运动中增加耐力（ID 428），骨骼肌组织修复（ID 428）和运动后从肌肉疲劳中更快恢复（ID 423、428）（431），根据（EC）1924/2006号条例第13（1）条
4. Stablor® and reduction of visceral fat while maintaining lean mass: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [O] . EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), Dominique Turck, 2017

机译：Stablor®和减少内脏脂肪同时保持瘦体重：根据1924/2006号法规（EC）第13（5）条评估健康声明
5. Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims [O] . Tetens Inge 2015

机译：科学意见证实与无脂酸奶和发酵乳相关的健康声明，符合“无脂肪”，“低糖”，“高蛋白”，“钙源”和“维生素D来源”的规格用于营养声称

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